Spumone

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*Spumone*
A bowl of spumone
Type	Ice cream
Place of origin	Italy
Region or state	Apulia
Main ingredients	Ice cream, candied fruits, nuts
Media: Spumone

Spumone (pl.: spumoni) is a molded gelato made with layers of different colors and flavors, usually containing candied fruits and nuts.

Typically, it is of three flavors, with a fruit/nut layer between them. The ice cream layers are often mixed with whipped cream. Cherry, pistachio and either chocolate or vanilla are the typical flavors of the ice cream layers in the United States, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, green and brown color combination.

Spumone is popular in places with large Italian immigrant populations, such as the United States, Argentina and Brazil; August 21 is National Spumoni Day in the United States, and November 13 is National Spumoni Day in Canada.

References

v t e Ice cream
Flavors	Bacon Beer Biscuit Tortoni Blue moon Butter Brickle Butter pecan Cherry Chocolate Chocolate chip cookie dough Cookies and cream Cornish Crab Garlic Grape Green tea Halva Hokey pokey Mango Mint chocolate chip Neapolitan Oyster Pistachio Raspberry Ripple Rocky road Spumoni Stracciatella Strawberry Superman Tiger tail Tutti frutti Vanilla
Forms	Bar Bastani Booza Cake Cone Dondurma Float Freeze-dried Fried Frozen custard Gelato Kulfi Sandwich Soft serve Sorbetes Stir-fried
Dishes	Affogato Arctic roll Baked Alaska Banana split Bananas Foster Bombe glacée Café liégeois Cherries jubilee Choc ice Choc-top Coffee cabinet Creme de papaya Dame blanche Milkshake Mix-in Mochi ice cream Parfait Peach Melba Poire belle Hélène Sizzling brownie Spaghettieis Sundae Bacon Golden Opulence Knickerbocker glory Tartufo Tin roof pie Zuccotto
Events	Glasgow Ice Cream Wars Ice Cream for Breakfast Day Ice cream social National Ice Cream Month
Lists	Brands Flavors Parlor chains
Related	Carlo Gatti Gelato University Geography of ice cream Ice cream cart Ice cream maker Ice cream parlor Ice cream van Penny lick Squround

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Spumone

See also

References

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