The evening passeggiata along the Bellaria waterfront is incomplete without gelato, and the gelaterie along the promenade take this responsibility seriously. The best serve artigianale gelato — made on the premises with real ingredients rather than industrial mixes — and rotate flavours with the season. In summer this means nocciola (hazelnut), stracciatella, fior di latte, and seasonal fruit flavours like peach and fig. The standard of Italian gelato is high enough that even the average gelateria on the promenade beats most of what passes for ice cream elsewhere in Europe. The ritual is to join the slow-moving crowd, cone in hand, heading nowhere in particular. Children sprint ahead; grandparents walk arm in arm; everyone licks their gelato against the warm evening air.