Technically, at least, Italian gelato is better for you than regular ol' American ice cream. Like they used to say of Miller Lite back in the day (and may still do, as far as we know), it tastes great and is less filling. Indeed, gelato uses less milk fat during its production (the FDA mandates at least 10 percent milk fat for ice cream), and it doesn't pump as much air into the frozen treat, leaving gelato with a far smoother consistency. Of course, you're not supposed to eat gelato by the bucketful, either, which is what we do whenever we're in Chandler, stopping by the best gelato shop in the Valley, for as much of its pistachio flavor as we can eat. The quality of Angel Sweet's product is very high, due in no small part to the fact that the investors behind this gelato reputedly own the U.S. license for Mondogelato, a famous gelato maker whose product they fell in love with during a fact-finding mission to Italy. Of Angel Sweet's 20-some flavors, we adore the coconut, the peanut butter, the hazelnut, the zuppa inglese (which tastes like eggnog), and the berry explosion of frutti di bosco (fruits of the forest), tangy from the seeds of a half-dozen berries. Talk about la dolce vita, this is it! But, alas, we haven't noticed any dramatic weight loss since we've begun stopping by for our weekly gorges. Can't figure out why.