Gelato vs. Gelati
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Gelato
Gelato (Italian pronunciation: [dʒeˈlaːto]) is a popular frozen dessert of Italian origin. It is generally made with a base of 3.25% milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato typically contains 70% less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.Gelato as we know it is credited to the Italian chef Francesco Procopio dei Coltelli who in the late 1600s opened his “Café Procope” in Paris and introduced gelato at his café, making it gaining notoriety first in Paris and then in the rest of Europe. Thanks to his gelato, Procopio not only obtained French citizenship, but also got an exclusive royal licence issued by the Sun King Louis XIV, making him at the time the sole producer of the frozen dessert in the kingdom.Nowadays, gelato is known worldwide and Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is over 55%, with more than 5,000 modern Italian ice cream parlors employing over 15,000 people.
Gelato (noun)
An Italian variant of ice cream made from milk and sugar, combined with other flavourings. The ingredients are supercooled while stirring to break up ice crystals as they form.
Gelati (noun)
plural of gelato
Gelati (noun)
, Italian style ice-cream; a serving of gelato, often in a cone.
Gelato (noun)
Italian or Italian-style ice cream
"raspberry tart topped with vanilla gelato"
"a cafe famous for its mouthwatering gelatos"
