Italy and ice cream. This is love, sealed in the constitution of taste. Gelato is not just a dessert, it's a philosophy, a way of life, and one of the country's main intangible brands. When you say "Italy," images of pizza and the Colosseum come to mind, but also a display case filled with mountains of gelato, shimmering in all the colors of the rainbow. Italian ice cream is a craft that has absorbed the history, climate, and soul of the nation. In this article, we will explore why ice cream has become the symbol of Bella Italia, what distinguishes gelato from regular ice cream, and where to find it. History: from ancient ice to royal dessert The roots of Italian ice cream date back to ancient Rome, where Emperor Nero sent slaves to the mountains for ice to mix with fruits and honey. However, the true history of gelato begins in the Renaissance. In the sixteenth century, Florentine architect and chef Bernardino Buontalenti created "gelato" — a mixture of milk, eggs, and sugar frozen in a special machine. He served it to the King of Spain and French monarchs. But it was not until 1686 that Sicilian fisherman Francesco Procopio de' Coltelli opened the first ice cream café "Procop" in Paris, where gelato was sold to the public. This was a breakthrough: ice cream stopped being an elite pastime. In the nineteenth century, the first "gelaterie" (gelaterias) appeared in Italy, and in the twentieth century, Italian immigrants spread gelato around the world. Today, gelato is a matter of national pride, alongside "Ferrari" and "Armani". What distinguishes gelato from regular ice cream Not all ice cream is gelato. The main difference lies in the recipe and technology: the fat content in gelato is lower (4-8% compared to 10-18% in ice cream), as milk is used instead of cream. However, there is slightly more sugar (16-22% compared to 14-16%). Less air is added during whipping (20-35% compared to 50-100%), so gelato is denser, melts in the mouth, and does not turn into foa ... Read more