Byline: COURTNEY COLAVITA
In the southern Sicilian town of Noto, a local man is dipping his morning brioche into a vibrant, blood red orange granita. Hours later in Milan, the city's business elite are lining up outside Grom to grab a cone of its creamy gelato before heading back to work. Nightfall follows in Rome and with it droves of families head to Il Gelato, where they can choose an evening treat from 100 confections, including fresh fruit sorbets.
The first tickle of summer is an immediate and extended invitation for Italians to nosh on the country's most prized dessert: gelato.
Of course, any old gelato can satiate a summer sweet tooth. But a truly exceptional one, recognized for its creamy, compact consistency and dynamic flavor, can do so much more. Artisan gelato is like an edible version of a …