1. It has less butterfat than ice cream; 4-8% versus 18-26% for ice cream.
2. Gelato has a higher sugar content than ice cream; 16-24% versus 12-16% for ice cream
3. Unlike ice cream which can be stored in a freezer for months, high-quality gelato holds its peak flavor and smooth texture for only several days.
Gelato made with fresh fruit, sugar and water without dairy ingredients is sorbet.
The history of gelato dates back to ancient Rome and Egypt when desserts were made from ice and snow brought down from mountaintops. Later, gelato was served during banquets at the Medici court in Florence.
The Florentine cook Bernardo Buontalenti presented his recipe and his innovative refrigerating techniques to Catherine de’ Medici for gelato in 1565. Then Catherine brought the novelty to France. In 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.
There’s an award winning gelato place in San Gimignano, Italy
Buon Appetito from your Travel Buddies @ www.vino-con-vista.com