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gelato
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Gelato (; ) refers to a specific type of ice cream of Italian origin. In Italian, is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.
Key facts
- Food.name
- Gelato
- Food.image
- CafeMia.jpg
- Food.country
- Italy
- Food.course
- Dessert
- Food.type
- Ice cream
- Food.minor_ingredient
- Flavorings (fruit, nut, chocolate, etc.)
- Food.variations
- Frozen custard
- Food.other
- Usually served with a spade instead of ice cream scooper
via Wikipedia infobox
~5 min read
Encyclopedic overview
7 sectionsContents
- Name
- History
- Flavors
- Commercial production
- See also
- References
- External links
Gelato (; ) refers to a specific type of ice cream of Italian origin. In Italian, is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.
==Name== In Italian, means simply 'frozen' and is the generic word for any type or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.
Excerpted from Wikipedia’s “gelato” article, available under the CC BY-SA 4.0 licence.