Gelato Italiano

As we already mentioned, Italian gelato was created several centuries ago.
It gets prepared in a small artisanal laboratory, with fresh ingredients, using machines that ultimately freeze it according to Procopio Coltelli’s technique invented in 1650.
Italian gelato has a soft consistency, it has low fat, or none at all, like in sorbetti. Unlike mass produced Ice Cream which is frozen in large amounts, ours is made fresh each day and consumed shortly after being prepared.

Ice Cream

It was created in the United States after the second half of the 19 century and it is prepared in big plants.
It contains a high percentage of fat from milk (more than 10%) and in general it is consumed a long time after it has been prepared.
Its consistency is very hard.