He was very good at keeping ice cold and made a sorbet using ice, salt, lemon, wine, milk, sugar, eggs, honey and flavors like orange and bergamot.
Today, the base for Italian gelato is made with milk, sugar and custard. It is heated, then cooled while being stirred. Gelato is different from American ice cream because it has less butter and less air, which makes it denser and creamier.
Many foods in Italy are connected to the local environment because ingredients often come from small, local farms instead of big industrial ones. What can be grown in each town helps shape the food of that region. Each region, town or even neighborhood is known for a special food. These local specialties are very important to people, and it’s important to try them when you visit. Since gelato was invented in Florence, Italy, what better place to try it?!
