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The best gelateria I've tried in Italy thus far (across Rome, Florence, Venice and here, Bologna), and also happens to be a favourite of food writer and ice cream expert David Lebovitz. Il Gelatauro is located near the university quarter, and is a sweet little shop with a few tables and chocolates for sale at the front. They use mainly organic ingredients, and you can clearly taste the top-quality egg yolks used to enrich the gelato bases. There's a fantastic texture to the gelato here – impossibly smooth, thick, and almost pliable but never tacky. The pistachio is, frankly, the best pistachio ever. There are often special flavours of the day, and another great one to try is the goats' milk with caramelised strawberries.
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