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2. Gelato
2.冰激凌
Gelato is Italy's version of ice cream. It contains many of the same ingredients as other frozen dairy desserts, but has a lower butterfat and sugar content. It is made and frozen in small batches versus the process of making most commercial ice creams in the United States. It lacks the amount of "air" seen in ice cream, giving it a more intense flavor. Another difference is how long it can keep -- gelato only stays fresh for a couple days.
意大利版本的冰激凌的配方和別處買到的的冰激凌配方大體相同，不同的是，意大利冰激凌含有更低的脂肪和糖。和冰激凌工業超級大國美國相比，意大利的冰激凌產量更小，冰激凌里面的空氣更小，所以吃起來覺得奶味更濃郁。還有一點不同的就是，意大利冰淇淋的保鮮期很短，只有短短的幾天。
Gelato dates back to ancient Roman and Egyptian frozen desserts made from ice and snow. It later appeared in Florence and the Florentine cook, Bernardo Buontalenti, is the one who is credited with creating modern ice cream in 1565. Gelato itself did not become popular until the 1900's after the first mobile gelato cart was created.
意大利冰激凌的歷史可以追溯到古羅馬時期，當時，古埃及人將冰和雪制成甜點。這個技術很快傳到弗洛倫薩。弗洛倫薩的大廚Bernardo Buontalenti也因為在1565年開發了現代冰激凌而名聲大振。然而意大利式冰激凌直到1900年，隨著第一輛冰激凌車的問世才漸漸變得受歡迎。
