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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别处买到的的冰激凌配方大体相同，不同的是，意大利冰激凌含有更低的脂肪和糖。和冰激凌工业超级大国美国相比，意大利的冰激凌产量更小，冰激凌里面的空气更小，所以吃起来觉得奶味更浓郁。还有一点不同的就是，意大利冰淇淋的保鲜期很短，只有短短的几天。
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.
意大利冰激凌的历史可以追溯到古罗马时期，当时，古埃及人将冰和雪制成甜点。这个技术很快传到弗洛伦萨。弗洛伦萨的大厨Bernardo Buontalenti也因为在1565年开发了现代冰激凌而名声大振。然而意大利式冰激凌直到1900年，随着第一辆冰激凌车的问世才渐渐变得受欢迎。
