What exactly is Gelato, and how is it different from American ice cream?
If you have never heard of Gelato, you will now. If you’ve ever visited Western Europe – Italy, France, Germany, Spain, and you’ve had “ice cream” in one of those countries, then you’ve probably already had Gelato. If you have had Gelato, then you know that Gelato IS ice cream. In fact, Gelato *is* the Original ice cream. Today, Gelato is made in the spirit of the Ancient Romans who, circa 0, harvested ice from the volcanoes Etna and Vesuvius, to enjoy a honey-covered ice treat. In Florence, circa 1550, Buontalenti prepared a buffet which included Gelato for the King of Spain. Later, Giovanni Basiolo brought Gelato to the New World, arriving to sell the dessert in New York in 1770. Fortunately, Gelato has come a long way from the ice and honey that Ancient Romans enjoyed. While modern technology may make Gelato easier to produce, the methods and the care that are required to produce superior Gelato are essentially the same. Utilizing modern technology, but sticking to “tried-and-true”
