fiordilatte

Fiordilatte, also written fior di latte, is a basic flavor of Italian gelato. The term derives from Italian fiore di latte, literally "flower of milk," referring to the pure dairy milk base used to produce a neutral, milky ice cream.

Traditionally, fiordilatte is prepared with milk and sugar, sometimes with a small amount of cream to improve body. Eggs are typically not used, making it distinct from custard-based ice creams. Many producers also rely on stabilizers or emulsifiers to improve texture. In gelateria practice, the mixture is churned to incorporate air, but the texture remains relatively dense compared with some ice creams, yielding a pale ivory color and a smooth mouthfeel.

As a neutral flavor, fiordilatte serves as the base for other creations and can be served alone or with toppings such as fruit coulis, chocolate, nuts, or biscotti. It is also used as a backdrop for more complex flavors, including citrus or nut varieties, to highlight their character.

In Italy, fiordilatte is one of the most common gelato flavors and is widely available in gelaterias. The term is sometimes used in other countries to describe similarly dairy-based milk ice creams, though production methods and ingredients vary by region and establishment.