Traditionally, ice cream in Italy isn't scooped into a ball, as it is in America; rather, a paddle is used and the gelato is molded onto a cone. Even now that many gelaterias do use the palle or "scoop" system, the balls are smaller than those we are familiar with in the U.S. and can easily be made into mezzo mezzo, half one flavor and half another. Gelato always tastes intensely of its flavor. A melon ice cream actually tastes of the melon, and strawberry of ripe strawberries. In our family, we often choose to have two half-and-half flavors, some of us choosing mint or stracciatelle, a cream mixed with chocolate flecks, while others will go for Bacio, the Perugina chocolate-kiss flavor. Our common base flavor is almost always chocolate, and it often sparks a familiar discussion.