True Italian gelato is not ice cream; it is richer and creamier and has a velvety texture that melts in your mouth. Paciugo knows this, and it shows. The amaretto chocolate chip, for instance, has a rich almond-cookie flavor that washes over the tongue and lingers for a couple of seconds before it's augmented with a hint of dark chocolate. The chocolate/black-cherry swirl has a similarly complex taste, alternating between milk and dark chocolates with cherry overtones. It's more like drinking wine than eating ice cream. Cristina and Ugo Ginatta and their son, Vincenzo, brought their gelato-making method straight from their hometown of Turin, Italy, and spent the past decade perfecting it, starting with a store in Dallas. The family business has grown to include nearly 50 gelaterias nationwide and a repertoire of 200 recipes. With hundreds of rotating flavors, Paciugo will keep your taste buds entertained year-round.