Gelato - wikipedia Gelato For other uses, see Gelato ( disambiguation ). This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( November 2009 ) Gelato Type Ice cream Place of origin Italy Region or state Sicily Serving temperature Cold Main ingredients Milk, sugar, flavoring ingredient ( e.g. -- fruit or nut puree ) Cookbook : Gelato Media : Gelato Gelato ( Italian pronunciation : ( dʒeˈlaːto ) ) is ice cream made in the Italian style. Gelato is simply the Italian word for ice cream, but in English, it has come to mean specifically Italian or Italian - style ice cream. Gelato is made with a base of milk and sugar. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. The Italian law requires gelato to have a minimum of 3.5 % butterfat. In the United States, there is no legal standard definition for gelato as there is for ice cream, which must contain at least 10 % butterfat. Gelato can be served in any way that ice cream is, including cup, cone, sandwich, cake, pie, or on a stick. Contents 1 History 2 Flavors 3 Production 4 See also 5 Notes 6 References 7 External links History Some believe the history of gelato is rife with myths and very little evidence to substantiate them. Some say it dates back to frozen desserts in Sicily, ancient Rome, and ancient Egypt made from snow and ice brought down from mountaintops and preserved below ground. However, gelato was invented by Buontalenti, in Florence ( Tuscany ), during the Renaissance period. The eccentric Buontalenti created the dessert for the Grand Duke Cosimo I de ' Medici, who wanted him to organize an opulent banquet to celebrate the Spanish deputation. It was October 5, 1600, and Buontalenti had worked for four months to prepare such a banquet. In Florence, most shops selling hand - made ice - cream also usually offer a `` Buontalenti '' flavour. In 1686, the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. However, the popularity of gelato among larger shares of the population only increased in the 1920s -- 1930s in the northern Italian city of Varese, where the first gelato cart was developed. Italy is the only country where the market share of artisanal gelato versus mass - produced gelato is over 55 %. Today, more than 5,000 modern Italian ice cream parlors employ over 15,000 people. Flavors The traditional flavors of gelato consist of vanilla, chocolate, hazelnut, pistachio, cream ( also known as custard ), and Stracciatella ( fior - di - latte gelato with chocolate chunks ). The more modern flavors consist of fruity flavors such as raspberry, mango, and pineapple. Production Gelato in Florence, Italy There are various processes to produce gelato. The old - fashioned process combines eggs, milk, sugar, and flavoring which is then heated and chilled. Then, it is batched, which incorporates air into the gelato to give it its distinct texture. The hot process consists of heating the ingredients to 85 ° C ( 185 ° F ) for pasteurization. Then, it is lowered to 5 ° C ( 41 ° F ) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer. In the `` sprint '' process milk or water is added to a package of ingredients which is then mixed and batched. As with other ice creams, the sugar in gelato prevents it from freezing solid by binding to the water and interfering with the normal formation of ice crystals. This creates smaller ice crystals and results in the smooth texture of gelato. American commercial gelati are typically sweetened with sucrose, dextrose, or inverted sugar, and include a stabilizer such as guar gum. See also Italy portal Food portal Custard, a dessert made with cream, eggs and vanilla Frozen custard, a frozen dessert made with cream and eggs Frozen yogurt, a frozen dessert made with a base of yogurt rather than milk Granita, a semi-frozen dessert made from sugar, water and various flavorings Italian ice, also known as water ice, a frozen dessert made from either concentrated syrup flavoring or fruit purees Semifreddo, a class of semi-frozen dessert Sorbet, called sorbetto in Italian Stracciatella Notes Jump up ^ Oxford English Dictionary, 3rd ed., 2005, ( 1 ) Jump up ^ `` Nutritious facts on gelato compared to ice cream ''. San Francisco Gate. Retrieved August 20, 2014. Jump up ^ Ferrari, p. 21 Jump up ^ Poggioli, Sylvia ( 17 June 2013 ). `` Italian University Spreads The ' Gelato Gospel ' ''. NPR. Retrieved 7 July 2016. Jump up ^ `` How Gelato is Made Served and Displayed ''. Orion. 2017 - 04 - 14. Retrieved 2018 - 05 - 03. Jump up ^ `` CFR - Code of Federal Regulations Title 21 ''. Accessdata.fda.gov. Retrieved 2012 - 09 - 10. Jump up ^ Storia del gelato. Interfred.it. Retrieved on 2012 - 07 - 06. Jump up ^ See italiangelato.info Jump up ^ See gelatoartigianale.it Jump up ^ See guide.supereva.it, outside of Italy the bigger number of gelaterie is located in UK, France, Germany and north Europe in general. ^ Jump up to : `` Traditional Flavors WhyGelato ''. whygelato.com. Retrieved 2018 - 04 - 16. Jump up ^ `` How It 's Made WhyGelato ''. whygelato.com. Retrieved 2018 - 04 - 24. Jump up ^ Omran, A. Monem ( July 1974 ). `` Kinetics of ice crystallization in sugar solutions and fruit juices ''. AIChE Journal. 20 ( 4 ) : 795 -- 803. doi : 10.1002 / aic. 690200422. References Ferrari, Luciano ( 2005 ). Gelato and Gourmet Frozen Desserts - A professional learning guide. Lulu.com. ISBN 978 - 1 - 4092 - 8850 - 3. External links Wikimedia Commons has media related to Gelato. Italian Gelato Flavors Decoded Cuisine of Italy History Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine Regional cuisines Arbëreshë cuisine Lombard cuisine Neapolitan cuisine Roman cuisine Sicilian cuisine Venetian cuisine Pasta and sauces Pasta ( List ) Carbonara Pesto Ragù Neapolitan ragù Arrabbiata sauce Amatriciana sauce Marinara sauce Genovese sauce Bolognese sauce Checca sauce Pasta alla Norma Pasta e fagioli Pasta al pomodoro Pasta primavera Rigatoni con la Pajata Cacio e pepe Spaghetti aglio e olio Spaghetti alla puttanesca Spaghetti alle vongole Soups Soup alla canavese Soup alla modenese Soup all'Imperatrice Acquacotta Bagnun Minestrone Ribollita Other dishes ( List ) Bagna càuda Braciola Bruschetta Cotoletta Crostino Bollito Misto Baccalà alla vicentina Cacciatore Cacciucco Caponata Cappon magro Caprese salad Carciofi alla romana Carpaccio Carne pizzaiola Cassoeula Ciambotta Ciccioli Coda alla vaccinara Fiorentina Fondue Frico Frittata Frìttuli Istrian stew Lampredotto Polenta Porchetta Panzanella Parmigiana Ossobuco Orzotto Risotto Rollatini Saltimbocca Scaloppine Timballo Vitello tonnato Pizza and street food Pizza al taglio Sicilian pizza Focaccia Piscialandrea Calzone Panzerotti Crocchè Arancini Supplì Frittula Panelle Pani ca meusa Panino Piadina Arrosticini Farinata Tramezzino Zippuli Sardenara Cheeses and charcuterie Cheeses PDO Salumi Pastry and desserts ( List ) Bocconotto Bombolone Bruttiboni Buccellato Budino Cannoli Cantuccini Cassata Castagnaccio Cavallucci Colomba di Pasqua Crostata Crocetta of Caltanissetta Gelato Granita Grattachecca Marzipan Mustacciuoli Pandoro Panettone Panforte Panna cotta Panpepato Parrozzo Pastiera Pignolata Pizzelle Ricciarelli Seada Semifreddo Sfogliatelle Sorbetto Sponge cake Spumoni Struffoli Tartufo Tiramisu Torrone Torta caprese Zabaione Zeppole Zuccotto Zuppa Inglese Breads Borlengo Breadstick Ciabatta Coppia Ferrarese Filone Michetta Pane carasau Pane di Altamura Pane sciocco Sgabeo Taralli Vastedda Wines Varieties IGT DOCG DOC Abruzzo Calabrian Friulan Lombardy Piedmont Tuscan Veneto Alcoholic beverages Beer Grappa Sambuca Mirto Vermouth Spritz Limoncello Fernet Campari Aperol Cynar Amaro Amaretto Nocino Centerbe Bargnolino Maraschino Sassolino Strega Rosolio Galliano Frangelico Alchermes Aurum Coffee Caffè Espresso Lungo Ristretto Doppio Espressino Cappuccino Caffelatte Latte macchiato Caffè macchiato Caffè corretto Affogato Mocaccino Marocchino Bicerin Barbajada Bombardino See also Sammarinese cuisine Italian - American cuisine Osteria Trattoria Enoteca Sagra List of Italian chefs List of Italian dishes Meal structure Italy portal Food portal 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 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 Retrieved from `` https://en.wikipedia.org/w/index.php?title=Gelato&oldid=851049716 '' Categories : Frozen desserts Ice cream Italian desserts Italian words and phrases Cuisine of Sicily Hidden categories : Articles needing additional references from November 2009 All articles needing additional references All articles with unsourced statements Articles with unsourced statements from December 2016 Articles with unsourced statements from July 2018 Talk Contents About Wikipedia Català Čeština Dansk Eesti Español Français 한국어 Bahasa Indonesia עברית ქართული Македонски Bahasa Melayu Nederlands 日本 語 Português Русский Suomi Svenska ไทย Türkçe Tiếng Việt 粵語 中文 15 more Edit links This page was last edited on 19 July 2018, at 18 : 31 ( UTC ). 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Question: 1 in what part of italy was gelato first made
Answer: in Florence (Tuscany)