Not vanilla.
by Adam Rapoport, the FDL that came alongside grilled apricots floored everyone at the table. We figured therebe something more than milk, cream, and sugar: Maybe the milk was infused with apricot pits, or maybe the base was sweetened with wildflower honey? But no: It was simply the taste of dairy, free from the pervasive vanilla bean .
In Italy, gelato al fior di latte—not vanilla—is a display case staple, holding court alongside pistachio, hazelnut, and chocolate at every shop. Because it is so simple, it often serves as a barometer for the quality of the gelateria.told me that FDL might be overlooked by visitors who assume it ordinary, but it’s “like a margherita pizza: it’s the benchmark for quality and if it’s good, then you can trust the other menu items.
And since every shop in Italy must display ingredients, Parla said, “you don’t even have to taste a gelato to know if it’s going to be mediocre.” If you see powders, oils, emulsifiers, or other hard-to-translate words, be suspicious.
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