Gelato: Difference between revisions

Gelato
Type	Ice cream
Course	Dessert
Place of origin	Italy
Serving temperature	−14 to −11 °C; 7 to 12 °F
Main ingredients	5–20% cream; 60–80% milk; 14–24% sugar;
Ingredients generally used	Flavorings (fruit, nut, chocolate, etc.)
Variations	Frozen custard
Other information	60–65% total water; 6–9% total butterfat; 25–35% air; Usually served with a spade instead of ice cream scooper
	Media: Gelato;

Browse history interactively

← Previous edit

Content deleted Content added

VisualWikitext

Inline

Latest revision as of 04:19, 13 November 2024

Gelato (Italian: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.^[16]^[17] 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.^[18]^[19]^[20]

Name

In Italian, gelato means simply 'frozen' and is the generic word for any type or style of ice cream.^[21] 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.^[22]

History

In the 9th century, after the Muslim conquest of Sicily, frozen desserts such as sherbet were introduced on the island.^[23]

In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet.^[24]

Cosimo Ruggeri and Bernardo Buontalenti were 16th-century contemporaries who are credited by some sources with the invention of gelato,^[25] while other sources claims that Sicilian cooks gradually modified the sherbet recipe over time, giving birth to the earliest form of gelato.^[23]

In Florence, Cosimo Ruggeri is credited with creating one of the first gelati, fior di latte, at the court of Catherine de' Medici, in a competition with the theme "il piatto più singolare che si fosse mai visto" (lit. 'the most unique dish that had ever been seen').^[26]^[27]^[28]^[29]

In the 1530s, Catherine de' Medici took gelato to Paris.^[25]^[30]

Around 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey,^[31] "plus orange and bergamot flavouring".^[32] Buontalenti is credited with inventing gelato alla crema,^[25]^[28] whipped cream or egg cream gelato,^[31]^[33] the precursor to modern Florentine gelato.^[34]^[28]

In 1686,^[28] Francesco Procopio dei Coltelli, a Sicilian,^[35] brought his grandfather Francesco's^[36] gelato-making machine to Paris, opened Café Procope and introduced the dessert.^[37] Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom.^[38]^[39]^[40] Being one of the first to sell gelato directly to the public^[41] (prior to then it was reserved only for nobles),^[42] and making it known in the rest of Europe, Procopio is sometimes referred to as "the father of Italian gelato".^[43]

In 1843, Nancy Johnson patented the hand-cranked ice cream freezer in the United States: this innovation led to the broader dissemination of ice cream and eventually to industrial production.^[44] In 1904, Emery Thompson in the United States built the first automated ice cream machine.^[45]

In 1945, in Bologna, Bruto Carpigiani began selling gelato-making equipment,^[46]^[47] and created Motogelatiera, the first automated gelato machine.^[33] The batch freezer made it easier to store frozen desserts.^[33] Carpigiani is a big manufacturer of gelato machinery.^[47]

The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 metres (9 ft 3 in) tall and weighed 70 kilograms (150 lb). Leading the team of 7 artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.^[48]

Commercial production

The process of making gelato is complex, starting with a custard base, mixed with milk and sugar, 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 mixed gelato is then batched in the freezer.^[49] In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched to achieve that creamy consistency.^[50]^{[citation needed]}

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.^[51] Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose or xylitol,^[52] and may include a stabilizer such as guar gum.^[53]

Flavors

The original fior di latte is a plain, base ice cream with no flavor and no eggs added. Stracciatella is fior di latte gelato with chocolate chunks. Traditional flavors of gelato include crema ('custard'), vanilla, chocolate, hazelnut, almond, and pistachio.^[54] Modern flavors include a variety of fruit flavors and also new, unexpected flavors such as extra virgin olive oil or basil.

References

^ "Story". Herne Hill railway station: Minus 12˚ Craft Ice Cream. Retrieved July 6, 2022.
^ "Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference?". MasterClass. September 28, 2021. Retrieved July 6, 2022.
^ "Gelato FAQs". ecco un poco. Retrieved July 6, 2022.
^ "Gelato vs. Ice Cream". sweetcycle. July 19, 2017. Retrieved July 6, 2022.
^ Mullan, Michael. "Plotting freezing point curves for ice cream and gelato mixes". dairyscience.info. Retrieved July 6, 2022.
^ Druckman, Charlotte (May 30, 2017). "Why You Haven't Heard of America's Greatest Gelato Maker". Eater. Retrieved July 6, 2022.
^ This, Herve (May 11, 2019). "Conservation de sorbets et glaces". Hervé This vo Kientza. Retrieved July 6, 2022.
^ "Olive Oil Gelato Recipe". Serious Eats. Retrieved July 6, 2022.
^ "Il gelato artigianale" (in Italian). Pasticceria Mosaico di Aquileia. July 31, 2017. Retrieved July 6, 2022.
^ "Traditional Frozen Treats". Molecular Recipes. KQ2 Ventures LLC. June 28, 2015. Retrieved July 6, 2022.
^ "I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla". Frascheri Professionale S.p.A (in Italian). May 20, 2021. Archived from the original on October 6, 2022. Retrieved July 6, 2022.
^ Quirk, Mary Beth (July 14, 2017). "What's The Difference Between Ice Cream, Frozen Custard, and Gelato?". Consumer Reports. Retrieved July 6, 2022.
^ D'Ulivo, Lucia (May 15, 2018). "Come fare il gelato in casa: 3 trucchi per risultati da gelateria". Edible Molecules. Retrieved July 6, 2022.
^ Davis, Bea. "May is Artisan Gelato Month". Paris Gourmet. Carlstadt, New Jersey. Retrieved July 6, 2022.
^ "Gelato v Ice Cream: Temperature & Method". Bravo Gelato. Archived from the original on July 6, 2022. Retrieved July 6, 2022.
^ "Calorie e valori nutrizionali del gelato", Paginemediche [1]
^ M. T. Wroblewski (December 6, 2018). "Nutrition Facts on Gelato Compared to Ice Cream". San Francisco Gate. Retrieved August 20, 2014.
^ Poggioli, Sylvia (June 17, 2013). "Italian University Spreads the 'Gelato Gospel'". NPR. Retrieved July 7, 2016.
^ Goff, H. Douglas (June 1997). "Colloidal aspects of ice cream—A review" (PDF). International Dairy Journal. 7 (6–7): 363–373. doi:10.1016/S0958-6946(97)00040-X. Archived from the original (PDF) on July 6, 2022.
^ Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream" (PDF). Journal of Dairy Science. 76 (5): 1268–1277. doi:10.3168/jds.S0022-0302(93)77456-1. Archived from the original (PDF) on August 9, 2017. Retrieved July 6, 2022.
^ "Gelato in the Italian-English dictionary". Cambridge Dictionary.
^ "Gelato in the English dictionary". Cambridge Dictionary.
^ ^a ^b Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford, England: Oxford University Press. ISBN 978-0199313396.
^ "Storia del gelato fiorentino: Caterina de' Medici e Buontalenti". It's Tuscany (in Italian). Retrieved July 6, 2022.
^ ^a ^b ^c Gemelli, Marco (May 9, 2013). "Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri". Il Forchettiere (in Italian). Retrieved July 6, 2022.
^ "Storia del gelato e della crema fiorentina Buontalenti". About Florence (in Italian). Retrieved July 6, 2022.
^ Caviezel, Luca (2016). Scienza e tecnologia del gelato artigianale (in Italian). Pinerolo: Chiriotti. ISBN 9788896027271. OCLC 104596040.
^ ^a ^b ^c ^d "Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence". Destination Florence. Florence: Destination Florence Convention & Visitors Bureau scrl. Retrieved July 6, 2022.
^ "Buontalenti, l'artista che inventò il gelato fiorentino". FirenzeToday (in Italian). August 15, 2016. Retrieved July 6, 2022.
^ Jewkes, Stephen (October 1, 2012). "Italy opens world's first gelato culture museum". Reuters. Archived from the original on July 6, 2022. Retrieved July 6, 2022.
^ ^a ^b Jones, Adam (July 26, 2019). "The story behind Italy's love of gelato". ItaliaRail. Retrieved July 6, 2022.
^ Steadman, Philip (April 13, 2021). The 'garden of marvels' at Pratolino. Vol. 7. UCL Press. pp. 279–327. doi:10.2307/j.ctv18msqmt.16. ISBN 9781787359161. JSTOR j.ctv18msqmt.16. S2CID 241909486. Retrieved July 6, 2022. Giovanni Battista della Porta describes a method by which 'Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324 {{cite book}}: |journal= ignored (help)
^ ^a ^b ^c "History". Carpigiani Gelato Museum. Archived from the original on October 7, 2016. Retrieved May 3, 2021.
^ David, Elizabeth (January 20, 2011). Harvest of the Cold Months: The Social History of Ice and Ices. Faber & Faber. ISBN 9780571275328.
^ "FRANCESCO PROCOPIO CUTO'" (PDF). Comune di Palermo (in Italian). Retrieved July 6, 2022.
^ Sorini, Alex Revelli; Cutini, Susanna. "Procopio Cutò e il gelato". enciclopedia digitale di culture e politiche alimentari. Accademia Italiana Gastronomia e Gastrosofia. Retrieved July 6, 2022.
^ Polliotti, Luciana (2017). Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi (in Italian). Bologna, Italy: Fausto Lupetti Editore. ISBN 9788868741860.
^ Olga Stornello (November 1, 2018). "Francesco Procopio dei Coltelli: the man who invented gelato". Sicilian Post. Retrieved August 8, 2019.
^ Polliotti, Luciana (1999). Gelati gelati. Milano: Mondadori. ISBN 9788804447283. OCLC 432911498.
^ Caviezel, Luca; Polliotti, Luciana (2010). I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana : spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche). Longarone: Longarone Fiere. OCLC 963873066.
^ Johns, Pamela Sheldon (2000). Gelato!: Italian Ice Creams, Sorbetti & Granite. Ten Speed Press. p. 12. ISBN 9781580081979. Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris.
^ Rex-Johnson, Braiden (2003). Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market. Sasquatch Books. p. 152. ISBN 9781570613197.
^ Moramarco, p. 208 The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century.
^ US 3254, Nancy M. & Johnson, "Artificial Freezer", published September 9, 1843
^ Donati, Silvia (July 2, 2015). "Foodie Guide to Gelato". Italy Magazine. Retrieved July 6, 2022.
^ Jennings, Sheri (September 23, 2010). "The inside scoop on making gelato". Los Angeles Times. Retrieved July 6, 2022.
^ ^a ^b "Taste the History of Gelato". ITALY Magazine. Retrieved May 3, 2021.
^ "A Rimini il gelato più alto del mondo". Televideo RAI. Retrieved March 17, 2024.
^ "Ice Cream Hardness". Ice Cream Calculator. May 31, 2021. Retrieved July 6, 2022.
^ "What's the difference between popsicle, gelato and sorbet?". The Indian Express. September 14, 2024. Retrieved September 15, 2024.
^ Omran, A. Monem (July 1974). "Kinetics of ice crystallization in sugar solutions and fruit juices". AIChE Journal. 20 (4): 795–803. Bibcode:1974AIChE..20..795O. doi:10.1002/aic.690200422.
^ Hills, Sarah (April 1, 2009). "Danisco unveils gelato concept for industrial production". FoodNavigator. William Reed Ltd. Retrieved July 6, 2022.
^ "COSA È LA BILANCIATURA?". Gelato Per Passione (in Italian). August 12, 2021. Retrieved July 6, 2022.
^ Thompson, Kelly R.; Chambers, Delores H.; Chambers IV, Edgar (June 2009). "Sensory Characteristics of ice cream produced in the United States and Italy" (PDF). Journal of Sensory Studies. 24 (3): 396–414. doi:10.1111/j.1745-459X.2009.00217.x. Retrieved July 6, 2022.

External links

What's the Difference Between Gelato and Ice Cream?—Reader's Digest

[minus12-story-1] "Story". Herne Hill railway station: Minus 12˚ Craft Ice Cream. Retrieved July 6, 2022.

[masterclass-gelato-Difference-2] "Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference?". MasterClass. September 28, 2021. Retrieved July 6, 2022.

[eccounpoco-faqs-3] "Gelato FAQs". ecco un poco. Retrieved July 6, 2022.

[sweetcyclebrooklyn-termstechniques-4] "Gelato vs. Ice Cream". sweetcycle. July 19, 2017. Retrieved July 6, 2022.

[dairyscience-323-5] Mullan, Michael. "Plotting freezing point curves for ice cream and gelato mixes". dairyscience.info. Retrieved July 6, 2022.

[eater-kurtzman-6] Druckman, Charlotte (May 30, 2017). "Why You Haven't Heard of America's Greatest Gelato Maker". Eater. Retrieved July 6, 2022.

[hervethis-glaces-7] This, Herve (May 11, 2019). "Conservation de sorbets et glaces". Hervé This vo Kientza. Retrieved July 6, 2022.

[seriouseats-olive-gelato-8] "Olive Oil Gelato Recipe". Serious Eats. Retrieved July 6, 2022.

[pasticceriamosaico-gelato-9] "Il gelato artigianale" (in Italian). Pasticceria Mosaico di Aquileia. July 31, 2017. Retrieved July 6, 2022.

[molecularrecipes-ice-cream-10] "Traditional Frozen Treats". Molecular Recipes. KQ2 Ventures LLC. June 28, 2015. Retrieved July 6, 2022.

[frascheri-grassi-gelateria-11] "I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla". Frascheri Professionale S.p.A (in Italian). May 20, 2021. Archived from the original on October 6, 2022. Retrieved July 6, 2022.

[consumerreports-gelato-12] Quirk, Mary Beth (July 14, 2017). "What's The Difference Between Ice Cream, Frozen Custard, and Gelato?". Consumer Reports. Retrieved July 6, 2022.

[ediblemolecules-gelato-trucchi-13] D'Ulivo, Lucia (May 15, 2018). "Come fare il gelato in casa: 3 trucchi per risultati da gelateria". Edible Molecules. Retrieved July 6, 2022.

[parisgourmet-gelato-14] Davis, Bea. "May is Artisan Gelato Month". Paris Gourmet. Carlstadt, New Jersey. Retrieved July 6, 2022.

[bravogelato-v-2-15] "Gelato v Ice Cream: Temperature & Method". Bravo Gelato. Archived from the original on July 6, 2022. Retrieved July 6, 2022.

[16] "Calorie e valori nutrizionali del gelato", Paginemediche [1]

[17] M. T. Wroblewski (December 6, 2018). "Nutrition Facts on Gelato Compared to Ice Cream". San Francisco Gate. Retrieved August 20, 2014.

[18] Poggioli, Sylvia (June 17, 2013). "Italian University Spreads the 'Gelato Gospel'". NPR. Retrieved July 7, 2016.

[Goff-1997-Colloidal-19] Goff, H. Douglas (June 1997). "Colloidal aspects of ice cream—A review" (PDF). International Dairy Journal. 7 (6–7): 363–373. doi:10.1016/S0958-6946(97)00040-X. Archived from the original (PDF) on July 6, 2022.

[Goff-1993-Polysaccharides-20] Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream" (PDF). Journal of Dairy Science. 76 (5): 1268–1277. doi:10.3168/jds.S0022-0302(93)77456-1. Archived from the original (PDF) on August 9, 2017. Retrieved July 6, 2022.

[21] "Gelato in the Italian-English dictionary". Cambridge Dictionary.

[22] "Gelato in the English dictionary". Cambridge Dictionary.

[isbn-0199313393-23] Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford, England: Oxford University Press. ISBN 978-0199313396.

[24] "Storia del gelato fiorentino: Caterina de' Medici e Buontalenti". It's Tuscany (in Italian). Retrieved July 6, 2022.

[ilforchettiere-chi-invento-il-gelato-25] Gemelli, Marco (May 9, 2013). "Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri". Il Forchettiere (in Italian). Retrieved July 6, 2022.

[aboutflorence-gelato-26] "Storia del gelato e della crema fiorentina Buontalenti". About Florence (in Italian). Retrieved July 6, 2022.

[isbn-9788896027271-27] Caviezel, Luca (2016). Scienza e tecnologia del gelato artigianale (in Italian). Pinerolo: Chiriotti. ISBN 9788896027271. OCLC 104596040.

[destinationflorence-gelato-28] "Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence". Destination Florence. Florence: Destination Florence Convention & Visitors Bureau scrl. Retrieved July 6, 2022.

[firenzetoday-invenzione-gelato-29] "Buontalenti, l'artista che inventò il gelato fiorentino". FirenzeToday (in Italian). August 15, 2016. Retrieved July 6, 2022.

[reuters-gelato-museum-30] Jewkes, Stephen (October 1, 2012). "Italy opens world's first gelato culture museum". Reuters. Archived from the original on July 6, 2022. Retrieved July 6, 2022.

[italiarail-gelato-31] Jones, Adam (July 26, 2019). "The story behind Italy's love of gelato". ItaliaRail. Retrieved July 6, 2022.

[j.ctv18msqmt.16-32] Steadman, Philip (April 13, 2021). The 'garden of marvels' at Pratolino. Vol. 7. UCL Press. pp. 279–327. doi:10.2307/j.ctv18msqmt.16. ISBN 9781787359161. JSTOR j.ctv18msqmt.16. S2CID 241909486. Retrieved July 6, 2022. Giovanni Battista della Porta describes a method by which 'Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324 {{cite book}}: |journal= ignored (help)

[Carpigiani-33] "History". Carpigiani Gelato Museum. Archived from the original on October 7, 2016. Retrieved May 3, 2021.

[34] David, Elizabeth (January 20, 2011). Harvest of the Cold Months: The Social History of Ice and Ices. Faber & Faber. ISBN 9780571275328.

[palermo-PROCOPIO-35] "FRANCESCO PROCOPIO CUTO'" (PDF). Comune di Palermo (in Italian). Retrieved July 6, 2022.

[taccuinigastrosofici-Procopio-gelato-36] Sorini, Alex Revelli; Cutini, Susanna. "Procopio Cutò e il gelato". enciclopedia digitale di culture e politiche alimentari. Accademia Italiana Gastronomia e Gastrosofia. Retrieved July 6, 2022.

[isbn-9788868741860-37] Polliotti, Luciana (2017). Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi (in Italian). Bologna, Italy: Fausto Lupetti Editore. ISBN 9788868741860.

[38] Olga Stornello (November 1, 2018). "Francesco Procopio dei Coltelli: the man who invented gelato". Sicilian Post. Retrieved August 8, 2019.

[isbn-9788804447283-39] Polliotti, Luciana (1999). Gelati gelati. Milano: Mondadori. ISBN 9788804447283. OCLC 432911498.

[oclc-963873066-40] Caviezel, Luca; Polliotti, Luciana (2010). I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana : spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche). Longarone: Longarone Fiere. OCLC 963873066.

[41] Johns, Pamela Sheldon (2000). Gelato!: Italian Ice Creams, Sorbetti & Granite. Ten Speed Press. p. 12. ISBN 9781580081979. Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris.

[gelateria-42] Rex-Johnson, Braiden (2003). Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market. Sasquatch Books. p. 152. ISBN 9781570613197.

[43] Moramarco, p. 208 The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century.

[44] US 3254, Nancy M. & Johnson, "Artificial Freezer", published September 9, 1843

[italymagazine-gelato-45] Donati, Silvia (July 2, 2015). "Foodie Guide to Gelato". Italy Magazine. Retrieved July 6, 2022.

[latimes-gelato-20100923-46] Jennings, Sheri (September 23, 2010). "The inside scoop on making gelato". Los Angeles Times. Retrieved July 6, 2022.

[italymagazine-47] "Taste the History of Gelato". ITALY Magazine. Retrieved May 3, 2021.

[48] "A Rimini il gelato più alto del mondo". Televideo RAI. Retrieved March 17, 2024.

[icecreamcalc-hardness-49] "Ice Cream Hardness". Ice Cream Calculator. May 31, 2021. Retrieved July 6, 2022.

[50] "What's the difference between popsicle, gelato and sorbet?". The Indian Express. September 14, 2024. Retrieved September 15, 2024.

[51] Omran, A. Monem (July 1974). "Kinetics of ice crystallization in sugar solutions and fruit juices". AIChE Journal. 20 (4): 795–803. Bibcode:1974AIChE..20..795O. doi:10.1002/aic.690200422.

[foodnavigator-gelato-industrial-52] Hills, Sarah (April 1, 2009). "Danisco unveils gelato concept for industrial production". FoodNavigator. William Reed Ltd. Retrieved July 6, 2022.

[gelatoperpassione-bilanciatura-53] "COSA È LA BILANCIATURA?". Gelato Per Passione (in Italian). August 12, 2021. Retrieved July 6, 2022.

[Sensory-Gelato-54] Thompson, Kelly R.; Chambers, Delores H.; Chambers IV, Edgar (June 2009). "Sensory Characteristics of ice cream produced in the United States and Italy" (PDF). Journal of Sensory Studies. 24 (3): 396–414. doi:10.1111/j.1745-459X.2009.00217.x. Retrieved July 6, 2022.

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

[21]

[22]

[23]

[24]

[25]

[26]

[27]

[28]

[29]

[30]

[31]

[32]

[33]

[34]

[35]

[36]

[37]

[38]

[39]

[40]

[41]

[42]

[43]

[44]

[45]

[46]

[47]

[48]

[49]

[50]

[51]

[52]

[53]

[54]

@@ Line 1: / Line 1: @@
 {{Short description|Italian ice cream}}
 {{Other uses}}
-{{Use American English|date=September 2020}}
+{{Use American English|date=September 2024}}
-{{Use dmy dates|date=March 2024}}
+{{Use mdy dates|date=September 2024}}
 {{Infobox food
 | name             = Gelato
 | image            = CafeMia.jpg
+| image_size       =
 | caption          =
 | alternate_name   =
 | country          = [[Italy]]
 | region           =
+| creator          =
+| year             =
 | course           = [[Dessert]]
 | type             = [[Ice cream]]
-| creators         =
-| year             =
 | served           = {{convert|-14|to|-11|C|F|disp=br}}<ref name="minus12-story">{{cite web |title=Story |url=https://www.minus12.co.uk/story |publisher=Minus 12˚ Craft Ice Cream |access-date=6 July 2022 |location=[[Herne Hill railway station]] |language=en}}</ref><ref name="masterclass-gelato-Difference">{{cite web |title=Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference? |url=https://www.masterclass.com/articles/ice-cream-vs-gelato-vs-sherbet-vs-sorbet |publisher=MasterClass |access-date=6 July 2022 |date=September 28, 2021}}</ref><ref name="eccounpoco-faqs">{{cite web |title=Gelato FAQs |url=https://www.eccounpoco.com/faqs |publisher=ecco un poco |access-date=6 July 2022}}</ref><ref name="sweetcyclebrooklyn-termstechniques">{{cite web |title=Gelato vs. Ice Cream |date=19 July 2017 |url=http://www.sweetcyclebrooklyn.com/wisdom-and-tips-1/2020/1/29/gelato-vs-ice-cream-cooking-termstechniques |publisher=sweetcycle |access-date=6 July 2022}}</ref><ref name="dairyscience-323">{{cite web |last1=Mullan |first1=Michael |title=Plotting freezing point curves for ice cream and gelato mixes |url=https://www.dairyscience.info/index.php/ice-cream/323-freezing-point-curves.html |publisher=dairyscience.info |access-date=6 July 2022}}</ref>
 | main_ingredient  = {{plainlist|
-* 5–20% [[cream]]
+*5–20% [[cream]]
-* 60–80% [[milk]]
+*60–80% [[milk]]
-* 14–24% [[sugar]]<ref name="eater-kurtzman">{{cite web |last1=Druckman |first1=Charlotte |title=Why You Haven't Heard of America's Greatest Gelato Maker |url=https://www.eater.com/2017/5/30/15691504/meredith-kurtzman-otto-nyc-gelato |website=Eater |access-date=6 July 2022 |language=en |date=30 May 2017}}</ref><ref name="hervethis-glaces">{{cite web |last=This |first=Herve |author-link=Hervé This |title=Conservation de sorbets et glaces |url=https://hervethis.blogspot.com/2019/05/conservation-de-sorbets-et-glaces.html |website=Hervé This vo Kientza |access-date=6 July 2022 |date=11 May 2019}}</ref>
+*14–24% [[sugar]]<ref name="eater-kurtzman">{{cite web |last1=Druckman |first1=Charlotte |title=Why You Haven't Heard of America's Greatest Gelato Maker |url=https://www.eater.com/2017/5/30/15691504/meredith-kurtzman-otto-nyc-gelato |website=Eater |access-date=6 July 2022 |language=en |date=30 May 2017}}</ref><ref name="hervethis-glaces">{{cite web |last=This |first=Herve |author-link=Hervé This |title=Conservation de sorbets et glaces |url=https://hervethis.blogspot.com/2019/05/conservation-de-sorbets-et-glaces.html |website=Hervé This vo Kientza |access-date=6 July 2022 |date=11 May 2019}}</ref>
 }}
 | minor_ingredient = Flavorings (fruit, nut, chocolate, etc.)<ref name="seriouseats-olive-gelato">{{cite web |title=Olive Oil Gelato Recipe |url=http://www.seriouseats.com/recipes/2010/04/olive-oil-gelato-recipe.html |website=Serious Eats |access-date=6 July 2022 |language=en}}</ref><ref name="pasticceriamosaico-gelato">{{cite web |title=Il gelato artigianale |url=https://www.pasticceriamosaico.com/cms/il-gelato-artigianale/ |publisher=Pasticceria Mosaico di Aquileia |access-date=6 July 2022 |language=it-IT |date=31 July 2017}}</ref>
-| calories         =
 | variations       = [[Frozen custard]]
+| calories         =
 | other            = {{plainlist|
-* 60–65% total water<ref name="molecularrecipes-ice-cream">{{cite web |title=Traditional Frozen Treats |url=http://www.molecularrecipes.com/ice-cream-class/traditional-frozen-treats/ |department=Molecular Recipes |publisher=KQ2 Ventures LLC |access-date=6 July 2022 |date=28 June 2015}}</ref>
+*60–65% total water<ref name="molecularrecipes-ice-cream">{{cite web |title=Traditional Frozen Treats |url=http://www.molecularrecipes.com/ice-cream-class/traditional-frozen-treats/ |department=Molecular Recipes |publisher=KQ2 Ventures LLC |access-date=6 July 2022 |date=28 June 2015}}</ref>
 *6–9% total butterfat<ref name="frascheri-grassi-gelateria">{{cite web |title=I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla |url=https://frascheriprofessionale.it/i-grassi-in-gelateria-perche-utilizzare-la-panna-e-quando-e-possibile-sostituirla/ |website=Frascheri Professionale S.p.A |access-date=6 July 2022 |language=it-IT |date=20 May 2021 |archive-date=6 October 2022 |archive-url=https://web.archive.org/web/20221006141128/https://frascheriprofessionale.it/i-grassi-in-gelateria-perche-utilizzare-la-panna-e-quando-e-possibile-sostituirla/ |url-status=dead }}</ref><ref name="consumerreports-gelato">{{cite news |last1=Quirk |first1=Mary Beth |title=What's The Difference Between Ice Cream, Frozen Custard, and Gelato? |url=https://www.consumerreports.org/consumerist/whats-the-difference-between-ice-cream-frozen-custard-and-gelato/ |access-date=6 July 2022 |work=[[Consumer Reports]] |date=July 14, 2017}}</ref>
-* 25–35% air<ref name="ediblemolecules-gelato-trucchi">{{cite web |last1=D'Ulivo |first1=Lucia |title=Come fare il gelato in casa: 3 trucchi per risultati da gelateria |url=https://www.ediblemolecules.com/blog-1/come-fare-il-gelato-in-casa-3-trucchi-per-risultati-da-gelateria |website=Edible Molecules |access-date=6 July 2022 |date=May 15, 2018}}</ref><ref name="parisgourmet-gelato">{{cite web |last1=Davis |first1=Bea |title=May is Artisan Gelato Month |url=https://www.parisgourmet.com/blog/may-is-artisan-gelato-month |website=Paris Gourmet |access-date=6 July 2022 |location=[[Carlstadt, New Jersey]] |language=en-us}}</ref>
+*25–35% air<ref name="ediblemolecules-gelato-trucchi">{{cite web |last1=D'Ulivo |first1=Lucia |title=Come fare il gelato in casa: 3 trucchi per risultati da gelateria |url=https://www.ediblemolecules.com/blog-1/come-fare-il-gelato-in-casa-3-trucchi-per-risultati-da-gelateria |website=Edible Molecules |access-date=6 July 2022 |date=May 15, 2018}}</ref><ref name="parisgourmet-gelato">{{cite web |last1=Davis |first1=Bea |title=May is Artisan Gelato Month |url=https://www.parisgourmet.com/blog/may-is-artisan-gelato-month |website=Paris Gourmet |access-date=6 July 2022 |location=[[Carlstadt, New Jersey]] |language=en-us}}</ref>
 }}
 Usually served with a spade instead of ice cream scooper<ref name="bravogelato-v-2">{{cite web |title=Gelato v Ice Cream: Temperature & Method |url=http://www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/ |publisher=Bravo Gelato |access-date=6 July 2022 |archive-date=6 July 2022 |archive-url=https://web.archive.org/web/20220706094230/http://www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/ |url-status=dead }}</ref>
 }}
-'''Gelato''' ({{IPA-it|dʒeˈlaːto|lang}}; {{literally|frozen}}) is the common word in [[Italian language|Italian]] for all kinds of [[ice cream]]. In English, it specifically refers to a [[frozen dessert]] of [[Italian cuisine|Italian]] origin. Artisanal gelato in Italy generally contains 6–9% [[butterfat]], which is lower than other styles of frozen dessert.<ref>"Calorie e valori nutrizionali del gelato", ''Paginemediche'' [https://www.paginemediche.it/benessere/alimentazione-e-dieta/artigianale-o-industriale-i-tipi-di-gelato]</ref><ref>{{cite web |url=https://healthyeating.sfgate.com/nutrition-gelato-compared-ice-cream-2157.html|title=Nutrition Facts on Gelato Compared to Ice Cream |work=[[San Francisco Gate]] |date=6 December 2018 |author=M. T. Wroblewski|access-date=20 August 2014}}</ref> Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.<ref>{{cite news |url=https://www.npr.org/sections/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel |title=Italian University Spreads the 'Gelato Gospel' |publisher=[[NPR]]|date=17 June 2013 |first=Sylvia | last = Poggioli|access-date=7 July 2016}}</ref><ref name="Goff-1997-Colloidal">{{cite journal |last1=Goff |first1=H. Douglas |title=Colloidal aspects of ice cream—A review |journal=International Dairy Journal |date=June 1997 |volume=7 |issue=6–7 |pages=363–373 |doi=10.1016/S0958-6946(97)00040-X |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf |archive-url=https://web.archive.org/web/20220706050906/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf |archive-date=2022-07-06 }}<!-- https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/Kitchenchemsyllabus/week13.html --></ref><ref name="Goff-1993-Polysaccharides">{{cite journal |last1=Goff |first1=H.D. |last2=Caldwell |first2=K.B. |last3=Stanley |first3=D.W. |last4=Maurice |first4=T.J. |title=The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream |journal=Journal of Dairy Science |date=May 1993 |volume=76 |issue=5 |pages=1268–1277 |doi=10.3168/jds.S0022-0302(93)77456-1 |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |archive-url=https://web.archive.org/web/20170809075516/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |archive-date=2017-08-09  |access-date=6 July 2022}}<!-- https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/Kitchenchemsyllabus/week13.html --></ref>
+'''Gelato''' ({{IPA|it|dʒeˈlaːto|lang}}; {{literally|frozen}}) is the common word in [[Italian language|Italian]] for all types of [[ice cream]]. In English, it specifically refers to a [[frozen dessert]] of [[Italian cuisine|Italian]] origin. Artisanal gelato in Italy generally contains 6–9% [[butterfat]], which is lower than other styles of frozen dessert.<ref>"Calorie e valori nutrizionali del gelato", ''Paginemediche'' [https://www.paginemediche.it/benessere/alimentazione-e-dieta/artigianale-o-industriale-i-tipi-di-gelato]</ref><ref>{{cite web |url=https://healthyeating.sfgate.com/nutrition-gelato-compared-ice-cream-2157.html|title=Nutrition Facts on Gelato Compared to Ice Cream |work=[[San Francisco Gate]] |date=6 December 2018 |author=M. T. Wroblewski|access-date=20 August 2014}}</ref> 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.<ref>{{cite news |url=https://www.npr.org/sections/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel |title=Italian University Spreads the 'Gelato Gospel' |publisher=[[NPR]]|date=17 June 2013 |first=Sylvia | last = Poggioli|access-date=7 July 2016}}</ref><ref name="Goff-1997-Colloidal">{{cite journal |last1=Goff |first1=H. Douglas |title=Colloidal aspects of ice cream—A review |journal=International Dairy Journal |date=June 1997 |volume=7 |issue=6–7 |pages=363–373 |doi=10.1016/S0958-6946(97)00040-X |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf |archive-url=https://web.archive.org/web/20220706050906/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf |archive-date=2022-07-06 }}<!-- https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/Kitchenchemsyllabus/week13.html --></ref><ref name="Goff-1993-Polysaccharides">{{cite journal |last1=Goff |first1=H.D. |last2=Caldwell |first2=K.B. |last3=Stanley |first3=D.W. |last4=Maurice |first4=T.J. |title=The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream |journal=Journal of Dairy Science |date=May 1993 |volume=76 |issue=5 |pages=1268–1277 |doi=10.3168/jds.S0022-0302(93)77456-1 |url=https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |archive-url=https://web.archive.org/web/20170809075516/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf |archive-date=2017-08-09  |access-date=6 July 2022}}<!-- https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/Kitchenchemsyllabus/week13.html --></ref>
 ==Name==
-In [[Italian language|Italian]], {{lang|it|gelato}} is the generic word for [[ice cream]] and means simply 'frozen', independent of the style, so every kind of ice cream is referred to as such.<ref>{{Cite web |title=Gelato in the Italian-English dictionary |url=https://dictionary.cambridge.org/dictionary/italian-english/gelato |publisher=Cambridge Dictionary}}</ref> 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.<ref>{{Cite web |title=Gelato in the English dictionary |url=https://dictionary.cambridge.org/dictionary/english/gelato |publisher=Cambridge Dictionary}}</ref>
+In [[Italian language|Italian]], {{lang|it|gelato}} means simply 'frozen' and is the generic word for any type or style of [[ice cream]].<ref>{{Cite web |title=Gelato in the Italian-English dictionary |url=https://dictionary.cambridge.org/dictionary/italian-english/gelato |publisher=Cambridge Dictionary}}</ref> 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.<ref>{{Cite web |title=Gelato in the English dictionary |url=https://dictionary.cambridge.org/dictionary/english/gelato |publisher=Cambridge Dictionary}}</ref>
 ==History==
 {{Main|History of ice cream}}
-In the 9th century, after the [[Muslim conquest of Sicily]], frozen dessert like the [[Sherbet (frozen dessert)|sherbet]] was introduced in the island.<ref name="isbn-0199313393">{{cite book |last1=Goldstein |first1=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press |location=Oxford, England |isbn=978-0199313396 |language=en}}</ref>
+In the 9th century, after the [[Muslim conquest of Sicily]], frozen desserts such as [[Sherbet (frozen dessert)|sherbet]] were introduced on the island.<ref name="isbn-0199313393">{{cite book |last1=Goldstein |first1=Darra |title=The Oxford Companion to Sugar and Sweets |date=2015 |publisher=Oxford University Press |location=Oxford, England |isbn=978-0199313396 |language=en}}</ref>
 In 1295, [[Marco Polo]] returned to Venice from China with a recipe similar to [[sorbet]].<ref>{{cite web |title=Storia del gelato fiorentino: Caterina de' Medici e Buontalenti |url=https://www.itstuscany.com/it/firenze-e-il-suo-legame-con-il-gelato/ |website=It's Tuscany |access-date=6 July 2022 |language=it}}</ref>
-[[Cosimo Ruggeri]], [[Bernardo Buontalenti]] were 16th-century contemporaries who are credited by some sources with the invention of gelato,<ref name="ilforchettiere-chi-invento-il-gelato"/> while other sources claims that [[Sicily|Sicilian]] cooks gradually modified over time the sherbet recipe giving birth to the earliest form of gelato.<ref name="isbn-0199313393"/>
+[[Cosimo Ruggeri]] and [[Bernardo Buontalenti]] were 16th-century contemporaries who are credited by some sources with the invention of gelato,<ref name="ilforchettiere-chi-invento-il-gelato"/> while other sources claims that [[Sicily|Sicilian]] cooks gradually modified the sherbet recipe over time, giving birth to the earliest form of gelato.<ref name="isbn-0199313393"/>
-In Florence, Cosimo Ruggeri is credited with creating one of the first gelato, {{lang|it|fior di latte}}, at the court of [[Catherine de' Medici]], in a competition, with the theme "{{lang|it|il piatto più singolare che si fosse mai visto}}" ({{literally|the most unique dish that had ever been seen}}).<ref name="aboutflorence-gelato">{{cite web |title=Storia del gelato e della crema fiorentina Buontalenti |url=http://www.aboutflorence.com/firenze/storia-del-gelato.html |website=About Florence |access-date=6 July 2022 |language=it}}</ref><ref name="isbn-9788896027271">{{cite book |last1=Caviezel<!-- https://www.jeanpaulbarreaud.com/en/luca-caviezel/ --> |first1=Luca |url=https://www.worldcat.org/it/title/1045960406 |title=Scienza e tecnologia del gelato artigianale |date=2016 |publisher=Chiriotti |isbn=9788896027271 |location=[[Pinerolo]] |language=it |oclc=104596040}}</ref><ref name="destinationflorence-gelato">{{cite web |title=Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence. |url=https://www.destinationflorence.com/en/blog/64-gelato-in-florence-a-long-history |website=Destination Florence |publisher=Destination Florence Convention & Visitors Bureau scrl |access-date=6 July 2022 |location=[[Florence]]<!-- Via del Tiratoio, 1 - 50124 Firenze -->}}</ref><ref name="firenzetoday-invenzione-gelato">{{cite web |title=Buontalenti, l'artista che inventò il gelato fiorentino |url=https://www.firenzetoday.it/cronaca/buontalenti-invenzione-gelato.html |website=FirenzeToday |access-date=6 July 2022 |language=it |date=15 August 2016}}</ref>
+In Florence, Cosimo Ruggeri is credited with creating one of the first gelati, {{lang|it|fior di latte}}, at the court of [[Catherine de' Medici]], in a competition with the theme "{{lang|it|il piatto più singolare che si fosse mai visto}}" ({{literally|the most unique dish that had ever been seen}}).<ref name="aboutflorence-gelato">{{cite web |title=Storia del gelato e della crema fiorentina Buontalenti |url=http://www.aboutflorence.com/firenze/storia-del-gelato.html |website=About Florence |access-date=6 July 2022 |language=it}}</ref><ref name="isbn-9788896027271">{{cite book |last1=Caviezel<!-- https://www.jeanpaulbarreaud.com/en/luca-caviezel/ --> |first1=Luca |url=https://www.worldcat.org/it/title/1045960406 |title=Scienza e tecnologia del gelato artigianale |date=2016 |publisher=Chiriotti |isbn=9788896027271 |location=[[Pinerolo]] |language=it |oclc=104596040}}</ref><ref name="destinationflorence-gelato">{{cite web |title=Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence. |url=https://www.destinationflorence.com/en/blog/64-gelato-in-florence-a-long-history |website=Destination Florence |publisher=Destination Florence Convention & Visitors Bureau scrl |access-date=6 July 2022 |location=[[Florence]]<!-- Via del Tiratoio, 1 - 50124 Firenze -->}}</ref><ref name="firenzetoday-invenzione-gelato">{{cite web |title=Buontalenti, l'artista che inventò il gelato fiorentino |url=https://www.firenzetoday.it/cronaca/buontalenti-invenzione-gelato.html |website=FirenzeToday |access-date=6 July 2022 |language=it |date=15 August 2016}}</ref>
 In the 1530s, Catherine de' Medici took gelato to Paris.<ref name="ilforchettiere-chi-invento-il-gelato"/><ref name="reuters-gelato-museum">{{cite news |last1=Jewkes |first1=Stephen |title=Italy opens world's first gelato culture museum |url=https://www.reuters.com/article/italy-gelato-museum/italy-opens-worlds-first-gelato-culture-museum-idUSL5E8KSCIU20121001 |access-date=6 July 2022 |work=[[Reuters]] |date=1 October 2012 |archive-url=https://web.archive.org/web/20220706130142/https://www.reuters.com/article/italy-gelato-museum/italy-opens-worlds-first-gelato-culture-museum-idUSL5E8KSCIU20121001 |archive-date=6 July 2022 |language=en}}</ref>
-Circa 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey,<ref name="italiarail-gelato"/> "plus orange and bergamot flavouring".<ref name="j.ctv18msqmt.16">{{cite journal |last1=Steadman |first1=Philip |title=The 'garden of marvels' at Pratolino |journal=Renaissance Fun: The Machines Behind the Scenes |date=13 April 2021 |volume=7 |pages=279–327 |doi=10.2307/j.ctv18msqmt.16 |jstor=j.ctv18msqmt.16 |isbn=9781787359161 |s2cid=241909486 |url=https://www.jstor.org/stable/j.ctv18msqmt.16 |access-date=6 July 2022 |quote=Giovanni Battista della Porta describes a method by which ‘Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324 }}</ref> Buontalenti is credited with inventing {{lang|it|gelato alla crema}},<ref name="ilforchettiere-chi-invento-il-gelato">{{cite web |last1=Gemelli |first1=Marco |title=Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri |url=https://www.ilforchettiere.it/chi-invento-il-gelato-sfida-buontalenti-ruggeri/ |website=Il Forchettiere |access-date=6 July 2022 |language=it-IT |date=9 May 2013}}</ref><ref name="destinationflorence-gelato"/> whipped cream or egg cream gelato,<ref name="italiarail-gelato">{{cite web |last1=Jones |first1=Adam |title=The story behind Italy's love of gelato |url=https://www.italiarail.com/culture/story-behind-italys-love-gelato |website=ItaliaRail |access-date=6 July 2022 |language=en |date=2019-07-26}}</ref><ref name="Carpigiani"/> the precursor to modern [[Florence|Florentine]] gelato.<ref>{{Cite book|url=https://books.google.com/books?id=1elpxy2oCW4C&q=Bernardo+Buontalenti&pg=PA1573|title=Harvest of the Cold Months: The Social History of Ice and Ices|last=David|first=Elizabeth|date=2011-01-20|publisher=Faber & Faber|isbn=9780571275328|language=en}}</ref><ref name="destinationflorence-gelato"/>
+Around 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey,<ref name="italiarail-gelato"/> "plus orange and bergamot flavouring".<ref name="j.ctv18msqmt.16">{{cite book |last1=Steadman |first1=Philip |title=The 'garden of marvels' at Pratolino |journal=Renaissance Fun: The Machines Behind the Scenes |date=13 April 2021 |volume=7 |pages=279–327 |publisher=UCL Press |doi=10.2307/j.ctv18msqmt.16 |jstor=j.ctv18msqmt.16 |isbn=9781787359161 |s2cid=241909486 |url=https://www.jstor.org/stable/j.ctv18msqmt.16 |access-date=6 July 2022 |quote=Giovanni Battista della Porta describes a method by which ‘Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324 }}</ref> Buontalenti is credited with inventing {{lang|it|gelato alla crema}},<ref name="ilforchettiere-chi-invento-il-gelato">{{cite web |last1=Gemelli |first1=Marco |title=Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri |url=https://www.ilforchettiere.it/chi-invento-il-gelato-sfida-buontalenti-ruggeri/ |website=Il Forchettiere |access-date=6 July 2022 |language=it-IT |date=9 May 2013}}</ref><ref name="destinationflorence-gelato"/> whipped cream or egg cream gelato,<ref name="italiarail-gelato">{{cite web |last1=Jones |first1=Adam |title=The story behind Italy's love of gelato |url=https://www.italiarail.com/culture/story-behind-italys-love-gelato |website=ItaliaRail |access-date=6 July 2022 |language=en |date=2019-07-26}}</ref><ref name="Carpigiani"/> the precursor to modern [[Florence|Florentine]] gelato.<ref>{{Cite book|url=https://books.google.com/books?id=1elpxy2oCW4C&q=Bernardo+Buontalenti&pg=PA1573|title=Harvest of the Cold Months: The Social History of Ice and Ices|last=David|first=Elizabeth|date=2011-01-20|publisher=Faber & Faber|isbn=9780571275328|language=en}}</ref><ref name="destinationflorence-gelato"/>
-In 1686,<ref name="destinationflorence-gelato"/> [[Procopio Cutò|Francesco Procopio dei Coltelli]], a Sicilian,<ref name="palermo-PROCOPIO">{{cite web |title=FRANCESCO PROCOPIO CUTO' |url=https://www.comune.palermo.it/js/server/uploads/_24032017162348.pdf |website=Comune di [[Palermo]] |access-date=6 July 2022 |language=it}}</ref> brought his grandfather Francesco's<ref name="taccuinigastrosofici-Procopio-gelato">{{cite web |last1=Sorini |first1=Alex Revelli |last2=Cutini |first2=Susanna |title=Procopio Cutò e il gelato |url=https://www.taccuinigastrosofici.it/ita/news/moderna/personaggi-celebri/Procopio-dei-Coltelli-e-il-gelato.html |website=enciclopedia digitale di culture e politiche alimentari |publisher=Accademia Italiana Gastronomia e Gastrosofia |access-date=6 July 2022}}</ref> gelato-making machine to Paris, opened [[Café Procope]] and introduced the dessert.<ref name="isbn-9788868741860">{{cite book |last1=Polliotti |first1=Luciana |title=Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi |date=2017 |publisher=Fausto Lupetti Editore |location=Bologna, Italy |isbn=9788868741860 |language=it}}</ref> Procopio obtained French citizenship, and a royal license from [[Louis XIV]], making him the sole producer of the frozen dessert in the kingdom.<ref>{{cite news|author=Olga Stornello|date=1 November 2018|title=Francesco Procopio dei Coltelli: the man who invented gelato|language=en|publisher=Sicilian Post|url=https://www.sicilianpost.it/en/francesco-procopio-dei-coltelli-the-man-who-invented-gelato/|access-date=8 August 2019}}</ref><ref name="isbn-9788804447283">{{cite book |last1=Polliotti |first1=Luciana |title=Gelati gelati |date=1999 |publisher=Mondadori |location=Milano |oclc=432911498 |isbn=9788804447283}}</ref><ref name="oclc-963873066">{{cite book |last1=Caviezel |first1=Luca |last2=Polliotti |first2=Luciana |title=I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana : spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche) |date=2010 |publisher=Longarone Fiere |oclc=963873066 |location=[[Longarone]]}}</ref> Being one of the first to sell gelato directly to the public<ref>{{Cite book |url=https://books.google.com/books?id=a3BVQUIFc2UC&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PT12 |title=Gelato!: Italian Ice Creams, Sorbetti & Granite |last=Johns |first=Pamela Sheldon |publisher=Ten Speed Press |year=2000 |isbn=9781580081979 |language=en |page=12 |quote=''Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris.''}}</ref> (prior to then it was reserved only for nobles),<ref name ="gelateria">{{Cite book |url=https://books.google.com/books?id=DsrT9NuAbx0C&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PA152 |title=Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market |last=Rex-Johnson |first=Braiden |publisher=Sasquatch Books |year=2003 |isbn=9781570613197 |pages=152 |language=en}}</ref> and making it known in the rest of Europe, Procopio is sometimes referred to as "The Father of Italian gelato".<ref>Moramarco, p. 208 ''The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century.''</ref>
+In 1686,<ref name="destinationflorence-gelato"/> [[Procopio Cutò|Francesco Procopio dei Coltelli]], a Sicilian,<ref name="palermo-PROCOPIO">{{cite web |title=FRANCESCO PROCOPIO CUTO' |url=https://www.comune.palermo.it/js/server/uploads/_24032017162348.pdf |website=Comune di [[Palermo]] |access-date=6 July 2022 |language=it}}</ref> brought his grandfather Francesco's<ref name="taccuinigastrosofici-Procopio-gelato">{{cite web |last1=Sorini |first1=Alex Revelli |last2=Cutini |first2=Susanna |title=Procopio Cutò e il gelato |url=https://www.taccuinigastrosofici.it/ita/news/moderna/personaggi-celebri/Procopio-dei-Coltelli-e-il-gelato.html |website=enciclopedia digitale di culture e politiche alimentari |publisher=Accademia Italiana Gastronomia e Gastrosofia |access-date=6 July 2022}}</ref> gelato-making machine to Paris, opened [[Café Procope]] and introduced the dessert.<ref name="isbn-9788868741860">{{cite book |last1=Polliotti |first1=Luciana |title=Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi |date=2017 |publisher=Fausto Lupetti Editore |location=Bologna, Italy |isbn=9788868741860 |language=it}}</ref> Procopio obtained French citizenship, and a royal license from [[Louis XIV]], making him the sole producer of the frozen dessert in the kingdom.<ref>{{cite news|author=Olga Stornello|date=1 November 2018|title=Francesco Procopio dei Coltelli: the man who invented gelato|language=en|publisher=Sicilian Post|url=https://www.sicilianpost.it/en/francesco-procopio-dei-coltelli-the-man-who-invented-gelato/|access-date=8 August 2019}}</ref><ref name="isbn-9788804447283">{{cite book |last1=Polliotti |first1=Luciana |title=Gelati gelati |date=1999 |publisher=Mondadori |location=Milano |oclc=432911498 |isbn=9788804447283}}</ref><ref name="oclc-963873066">{{cite book |last1=Caviezel |first1=Luca |last2=Polliotti |first2=Luciana |title=I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana : spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche) |date=2010 |publisher=Longarone Fiere |oclc=963873066 |location=[[Longarone]]}}</ref> Being one of the first to sell gelato directly to the public<ref>{{Cite book |url=https://books.google.com/books?id=a3BVQUIFc2UC&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PT12 |title=Gelato!: Italian Ice Creams, Sorbetti & Granite |last=Johns |first=Pamela Sheldon |publisher=Ten Speed Press |year=2000 |isbn=9781580081979 |language=en |page=12 |quote=''Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris.''}}</ref> (prior to then it was reserved only for nobles),<ref name ="gelateria">{{Cite book |url=https://books.google.com/books?id=DsrT9NuAbx0C&q=gelato+Francesco+Procopio+dei+Coltelli&pg=PA152 |title=Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market |last=Rex-Johnson |first=Braiden |publisher=Sasquatch Books |year=2003 |isbn=9781570613197 |pages=152 |language=en}}</ref> and making it known in the rest of Europe, Procopio is sometimes referred to as "the father of Italian gelato".<ref>Moramarco, p. 208 ''The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century.''</ref>
-In 1843, in the United States, Nancy Johnson patented the hand-cranked ice cream freezer: this innovation led to the broader dissemination of ice cream and eventually to industrial production.<ref>{{cite patent |country=US |number=3254 |inventor= |invent1=Nancy M. |invent2=Johnson |status= |title=Artificial Freezer |pubdate=September 9, 1843 |gdate= |fdate= |pridate= | url=https://wams.nyhistory.org/expansions-and-inequalities/industry-and-immigration/ice-cream-maker-patent/}}</ref>  In 1904, in the [[United States]], Emery Thompson built the first automated ice cream machine.<ref name="italymagazine-gelato">{{cite web |last1=Donati |first1=Silvia |title=Foodie Guide to Gelato |url=https://www.italymagazine.com/featured-story/foodie-guide-gelato |website=Italy Magazine |access-date=6 July 2022 |language=en |date=2015-07-02}}</ref>
+In 1843, Nancy Johnson patented the hand-cranked ice cream freezer in the United States: this innovation led to the broader dissemination of ice cream and eventually to industrial production.<ref>{{cite patent |country=US |number=3254 |inventor= |invent1=Nancy M. |invent2=Johnson |status= |title=Artificial Freezer |pubdate=September 9, 1843 |gdate= |fdate= |pridate= | url=https://wams.nyhistory.org/expansions-and-inequalities/industry-and-immigration/ice-cream-maker-patent/}}</ref>  In 1904, Emery Thompson in the United States built the first automated ice cream machine.<ref name="italymagazine-gelato">{{cite web |last1=Donati |first1=Silvia |title=Foodie Guide to Gelato |url=https://www.italymagazine.com/featured-story/foodie-guide-gelato |website=Italy Magazine |access-date=6 July 2022 |language=en |date=2015-07-02}}</ref>
 In 1945, in [[Bologna]], Bruto Carpigiani began selling gelato-making equipment,<ref name="latimes-gelato-20100923">{{cite news |last1=Jennings<!-- https://variety.com/author/sheri-jennings/ --> |first1=Sheri |title=The inside scoop on making gelato |url=https://www.latimes.com/archives/la-xpm-2010-sep-23-la-fo-gelato-20100923-story.html |access-date=6 July 2022 |work=[[Los Angeles Times]] |date=23 September 2010}}</ref><ref name="italymagazine">{{Cite web|title=Taste the History of Gelato|url=https://www.italymagazine.com/featured-story/taste-history-gelato|access-date=2021-05-03|website=ITALY Magazine|language=en}}</ref> and created Motogelatiera, the first automated gelato machine.<ref name="Carpigiani">{{Cite web|title=History|url=https://www.gelatomuseum.com/en/history|access-date=3 May 2021|website=Carpigiani Gelato Museum  |archive-url=https://web.archive.org/web/20161007022826/http://www.gelatomuseum.com/en/history |archive-date=7 October 2016 }}<!-- https://www.gelatomuseum.com/it/storia --></ref> The batch freezer made it easier to store frozen desserts.<ref name="Carpigiani" /> [[Carpigiani]] is a big manufacturer of gelato machinery.<ref name="italymagazine" />
-The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 meters tall and weighed 70 kg. Leading the team of 7 artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.<ref>{{Cite web|title=A Rimini il gelato più alto del mondo|url=https://www.televideo.rai.it/televideo/pub/articolo.jsp?id=8215|access-date=17 March 2024|website=Televideo RAI}}</ref>
+The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was {{convert|2.81|m}} tall and weighed {{convert|70|kg|lb}}. Leading the team of 7 artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.<ref>{{Cite web|title=A Rimini il gelato più alto del mondo|url=https://www.televideo.rai.it/televideo/pub/articolo.jsp?id=8215|access-date=17 March 2024|website=Televideo RAI}}</ref>
 ==Commercial production==
+{{Refimprove section|date=July 2024}}
-The process consists of heating the ingredients to 85&nbsp;°C (185&nbsp;°F) for [[pasteurization]]. Then, it is lowered to 5&nbsp;°C (41&nbsp;°F) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer.<ref name="icecreamcalc-hardness">{{cite web |title=Ice Cream Hardness |url=https://icecreamcalc.com/2021/05/31/ice-cream-hardness/ |website=Ice Cream Calculator |access-date=6 July 2022 |date=May 31, 2021}}</ref> In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched.{{cn|date=July 2022}}
+The process of making gelato is complex, starting with a custard base, mixed with milk and sugar, heating the ingredients to 85&nbsp;°C (185&nbsp;°F) for [[pasteurization]]. Then, it is lowered to 5&nbsp;°C (41&nbsp;°F) and mixed to the desired texture. The mixed gelato is then batched in the freezer.<ref name="icecreamcalc-hardness">{{cite web |title=Ice Cream Hardness |url=https://icecreamcalc.com/2021/05/31/ice-cream-hardness/ |website=Ice Cream Calculator |access-date=6 July 2022 |date=May 31, 2021}}</ref> In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched to achieve that creamy consistency.<ref>{{cite news |last1= |first1= |title=What's the difference between popsicle, gelato and sorbet?|url=https://indianexpress.com/article/lifestyle/food-wine/whats-the-difference-between-popsicles-gelato-and-sorbet-experts-shed-light-9504514/?ref=latestnews_hp |accessdate=September 15, 2024 |work=[[The Indian Express]] |date=September 14, 2024}}</ref>{{Citation needed|date=July 2022}}
-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.<ref>{{cite journal|last=Omran|first=A. Monem|title=Kinetics of ice crystallization in sugar solutions and fruit juices|journal=AIChE Journal|date=July 1974|volume=20|issue=4|pages=795–803|doi=10.1002/aic.690200422|bibcode=1974AIChE..20..795O }}</ref> Commercial gelati are often sweetened with [[Inverted sugar syrup|inverted sugar]], [[sucrose]], [[dextrose]], or [[xylitol]],<ref name="foodnavigator-gelato-industrial">{{cite news |last1=Hills |first1=Sarah |title=Danisco unveils gelato concept for industrial production |url=https://www.foodnavigator.com/Article/2009/04/02/Danisco-unveils-gelato-concept-for-industrial-production |access-date=6 July 2022 |work=FoodNavigator |publisher=[[William Reed Ltd]] |date=April 1, 2009}}</ref> and may include a [[Stabilizer (chemistry)|stabilizer]] such as [[guar gum]].<ref name="gelatoperpassione-bilanciatura">{{cite web |title=COSA È LA BILANCIATURA? |url=https://www.gelatoperpassione.it/cose-la-bilanciatura/ |website=Gelato Per Passione |access-date=6 July 2022 |language=it-IT |date=August 12, 2021}}</ref>
+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.<ref>{{cite journal|last=Omran|first=A. Monem|title=Kinetics of ice crystallization in sugar solutions and fruit juices|journal=AIChE Journal|date=July 1974|volume=20|issue=4|pages=795–803|doi=10.1002/aic.690200422|bibcode=1974AIChE..20..795O }}</ref> Commercial gelati are often sweetened with [[Inverted sugar syrup|inverted sugar]], [[sucrose]], [[dextrose]] or [[xylitol]],<ref name="foodnavigator-gelato-industrial">{{cite news |last1=Hills |first1=Sarah |title=Danisco unveils gelato concept for industrial production |url=https://www.foodnavigator.com/Article/2009/04/02/Danisco-unveils-gelato-concept-for-industrial-production |access-date=6 July 2022 |work=FoodNavigator |publisher=[[William Reed Ltd]] |date=April 1, 2009}}</ref> and may include a [[Stabilizer (chemistry)|stabilizer]] such as [[guar gum]].<ref name="gelatoperpassione-bilanciatura">{{cite web |title=COSA È LA BILANCIATURA? |url=https://www.gelatoperpassione.it/cose-la-bilanciatura/ |website=Gelato Per Passione |access-date=6 July 2022 |language=it-IT |date=August 12, 2021}}</ref>
 ==Flavors==
-The original {{lang|it|fior di latte}} ('milk flower') is a plain, base ice cream with no flavor and no eggs added. {{lang|it|[[Stracciatella (ice cream)|Stracciatella]]}} is {{lang|it|fior di latte}} gelato with chocolate chunks. Traditional flavors of gelato include {{lang|it|crema}} ('custard'), [[vanilla]], [[chocolate]], [[hazelnut]], [[almond]], and [[pistachio]].<ref name="Sensory-Gelato">{{cite journal |last1=Thompson |first1=Kelly R. |last2=Chambers |first2=Delores H. |last3=Chambers IV |first3=Edgar |title=Sensory Characteristics of ice cream produced in the United States and Italy |journal=Journal of Sensory Studies |date=June 2009 |volume=24 |issue=3 |pages=396–414 |doi=10.1111/j.1745-459X.2009.00217.x |url=https://krex.k-state.edu/dspace/bitstream/handle/2097/1775/ChambersJSS2009.pdf?sequence=1&isAllowed=y<!-- http://hdl.handle.net/2097/1775  https://www.researchgate.net/publication/227603637_Sensory_characteristics_of_ice_cream_produced_in_the_USA_and_ITALY --> |access-date=6 July 2022}}</ref> Modern flavors include a variety of fruit flavors and also new, unexpected flavors like [[extra virgin olive oil]] or [[basil]].
+The original {{lang|it|fior di latte}} is a plain, base ice cream with no flavor and no eggs added. {{lang|it|[[Stracciatella (ice cream)|Stracciatella]]}} is {{lang|it|fior di latte}} gelato with chocolate chunks. Traditional flavors of gelato include {{lang|it|crema}} ('custard'), [[vanilla]], [[chocolate]], [[hazelnut]], [[almond]], and [[pistachio]].<ref name="Sensory-Gelato">{{cite journal |last1=Thompson |first1=Kelly R. |last2=Chambers |first2=Delores H. |last3=Chambers IV |first3=Edgar |title=Sensory Characteristics of ice cream produced in the United States and Italy |journal=Journal of Sensory Studies |date=June 2009 |volume=24 |issue=3 |pages=396–414 |doi=10.1111/j.1745-459X.2009.00217.x |url=https://krex.k-state.edu/dspace/bitstream/handle/2097/1775/ChambersJSS2009.pdf?sequence=1&isAllowed=y<!-- http://hdl.handle.net/2097/1775  https://www.researchgate.net/publication/227603637_Sensory_characteristics_of_ice_cream_produced_in_the_USA_and_ITALY --> |access-date=6 July 2022}}</ref> Modern flavors include a variety of fruit flavors and also new, unexpected flavors such as [[Olive oil#Commercial grades|extra virgin olive oil]] or [[basil]].
-==Further reading==
-* {{Cite book|title=Ice Cream|url=https://archive.org/details/icecream00goff|url-access=limited|last1=Hartel|first1=Richard W.|last2=Goff<!-- https://www.uoguelph.ca/foodscience/people/douglas-goff  https://www.researchgate.net/scientific-contributions/H-Douglas-Goff-10208806   -->|first2=H.Douglas |publisher=Springer|isbn=978-1-4614-6095-4|location=New York |date= 2013 |edition=7th}}
 ==See also==
 {{Portal|Italy|Food}}
 * [[:it:Gelato]] (in [[Italian language|Italian]])
+* [[List of Italian desserts and pastries]]
 ;Dairy
 * {{lang|it|[[Stracciatella (ice cream)|Stracciatella]]}} – a gelato that includes chocolate chunks
@@ Line 87: / Line 87: @@
 ==References==
 {{Reflist|30em}}
+==Further reading==
+* {{Cite book|title=Ice Cream|url=https://archive.org/details/icecream00goff|url-access=limited|last1=Hartel|first1=Richard W.|last2=Goff<!-- https://www.uoguelph.ca/foodscience/people/douglas-goff  https://www.researchgate.net/scientific-contributions/H-Douglas-Goff-10208806   -->|first2=H.Douglas |publisher=Springer|isbn=978-1-4614-6095-4|location=New York |date= 2013 |edition=7th}}
 ==External links==
+{{Commons category}}
 * [https://www.rd.com/article/whats-the-difference-between-gelato-and-ice-cream/ What's the Difference Between Gelato and Ice Cream?]—''[[Reader's Digest]]''

v t e Cuisine of Italy
History	Ancient Roman cuisine Medieval cuisine Early modern cuisine Contemporary cuisine
Regional cuisines	Abruzzese Apulian Arbëreshë Corsican Ligurian Lombard Mantuan Lucanian Neapolitan Piedmontese Roman Sardinian Sicilian Tuscan Venetian
Pasta and sauces	Pasta (List) Carbonara Pesto Ragù Neapolitan ragù Struncatura Arrabbiata sauce Amatriciana sauce Marinara sauce Genovese sauce Bolognese sauce Checca sauce Fettuccine Alfredo Pasta alla Norma Pasta con i peperoni cruschi Pasta con le sarde Pasta e fagioli Pasta al pomodoro Rigatoni con la Pajata Cacio e pepe Spaghetti aglio e olio Spaghetti alla puttanesca Spaghetti alle vongole Tumact me tulez
Soups	Soup alla canavese Soup alla modenese Acquacotta Bagnun Minestrone Ribollita
Other dishes (List)	Abbacchio Bagna càuda Braciola Bruschetta Bruscitti Cotoletta Cotoletta alla milanese Crostino Bollito misto Baccalà alla lucana 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 Frittola (meat dish) Frittola (doughnut) Istrian stew Lampredotto Polenta Porchetta Panzanella Parmigiana Ossobuco Orzotto Rafanata Risotto Rollatini Saltimbocca Scaloppine Timballo Vitello tonnato
Pizza and street food	Pizza al taglio Neapolitan pizza Sicilian pizza Focaccia Piscialandrea Calzone Panzerotti Crocchè Arancini Supplì Frittula Panelle Pani câ meusa Panino Piadina Arrosticini Farinata Tramezzino Zippuli Sardenara Scaccia U' pastizz 'rtunnar
Cheeses and charcuterie	Cheeses PDO Salumi
Pastry and desserts (List)	Bocconotto Bombolone Bruttiboni Buccellato Budino Cannoli Cantuccini Cassata Cassatella di sant'Agata Castagnaccio Cavallucci Colomba di Pasqua Crostata Crocetta of Caltanissetta Gelato Granita Grattachecca Marzipan Mustacciuoli Neapolitan ice cream Neccio 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 Lombard Piedmontese Tuscan Venetian
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
Related	Sammarinese cuisine Italian-American cuisine Italian food products Sausages in Italian cuisine Osteria Trattoria Enoteca Sagra List of Italian chefs List of Italian foods and drinks Meal structure Italian Sounding

v t e Ice cream
Flavors	Bacon Beer Biscuit Tortoni Black raspberry Blue moon Butter Brickle Butter pecan Cherry Chocolate Chocolate chip cookie dough Coffee Cookies and cream Crab Garlic Goody Goody Gum Drops Grape Green tea Halvah Hokey pokey Mint chocolate chip Moon mist Moose Tracks Neapolitan Oyster Pistachio Queso Raspberry ripple Rocky road Rum raisin Sili Spumoni Stracciatella Strawberry Superman Teaberry Tiger tail Tutti frutti Ube Vanilla
Forms	Bar Bastani Booza Cake Cone Cornish Dondurma Float Freeze-dried Fried Sorbetes Stir-fried
Dishes	99 Flake 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 Sandwich Sizzling brownie Spaghettieis Splice Sundae Bacon Golden Opulence Knickerbocker glory Knickerbocker Tartufo Zuccotto
Events	Ice Cream for Breakfast Day Ice cream social National Ice Cream Month
Lists	Brands 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
Similar desserts	Frozen custard Frozen yogurt Gelato Granita Ice milk Italian ice Kulfi Semifreddo Shave ice Shaved ice Sherbet Slushy Snow cream Soft serve Sorbet