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Gelato (; ) refers to a specific type of ice cream of Italian cuisine origin. In Italian language, gelato is the common word for all types of ice cream. Artisanal food gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert."Calorie e valori nutrizionali del gelato", Paginemediche [1] 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.
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" ().
In the 1530s, Catherine de' Medici took gelato to Paris.
Around 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey, "plus orange and bergamot flavouring".
In 1686, Francesco Procopio dei Coltelli, a Sicilian, brought his grandfather Francesco's gelato-making machine to Paris, opened Café Procope and introduced the dessert. (2025). 9788868741860, Fausto Lupetti Editore. ISBN 9788868741860 Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom. (1999). 9788804447283, Mondadori. ISBN 9788804447283 Being one of the first to sell gelato directly to the public (prior to then it was reserved only for nobles), and making it known in the rest of Europe, Procopio is sometimes referred to as "the father of Italian gelato".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.
In 1945, in Bologna, Emilia-Romagna, Bruto Carpigiani began selling gelato-making equipment, and created Motogelatiera, the first automated gelato machine. The batch freezer made it easier to store frozen desserts. Carpigiani is a big manufacturer of gelato machinery.
The largest ice cream cone in the world was created in 2011 in Rimini, Emilia-Romagna, during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was tall and weighed . Leading the team of seven artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.
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. Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose or xylitol, and may include a stabilizer such as guar gum.
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