It is very common throughout the world for the word gelato
to be translated into English and other languages as Ice Cream
or its local equivalent. However, it must be noted that there are significant differences between Gelato and Ice Cream.
Italian gelato contains less fat than ice cream, has less incorporated air, and is served at a higher temperature. Consequently, gelato provides a greater flavor experience because there is less fat that coats the tongue, more flavor per spoonful (due to less air), and the taste buds are more alive
since the temperature is not so cold as to dull their sensitivity. Not to mention fewer calories to burn!
Ice cream is made in large industrial batches, uses ingredients designed for lengthy storage, has limited flavors, and is stocked for sale in supermarkets. Authentic Italian gelato, on the other hand, is produced fresh practically every day in relatively small quantities, is sold directly to the public, and is available in a large number of flavors - usually based on fresh ingredients that make the gelato creamy and colorful.
It is therefore correct to maintain a clear distinction between the two products, even linguistically.
Carpigiani Gelato University is dedicated to the development of the gelato culture throughout the world and therefore will always refer to the product by its true name, GELATO