Gelato culture

1. 16th century, Florence

   Court kitchens

   Cold desserts made with ice, snow and fruit developed at the courts of Renaissance Italy. The first recipes for today's gelato are usually credited to the Florentine Bernardo Buontalenti.

2. 1686, Paris

   Into the café

   Café Procope, opened by the Sicilian Francesco Procopio dei Coltelli, became famous for its ices and brought the dessert from the court to the public. The bond between coffee and gelato dates from then.

3. 19th century, Europe

   Street carts

   Italian gelato makers spread across European cities with their hand carts. Sold in a paper cone or a small cup, gelato became a treat everyone could afford.

4. 20th century, Italy

   Meeting espresso

   As the espresso machine spread, gelato and coffee began to share the same counter in Italian bars. The affogato, a scoop of gelato ‘drowned’ in hot espresso, is the simplest expression of that closeness.

5. Today

   Gelato versus ice cream

   Gelato is churned more slowly, so it holds less air, usually has less fat and is served a little warmer. The result is a denser texture and a more pronounced flavour.

Gelato Full menu