'''Gelato''' ({{IPA-it|dʒeˈlaːto}}) is a [[frozen dessert]] popular in [[Italianthe cuisine|Italy]]United States. It is generally made with a base of 3.25% [[milk]] and [[sugar]]. It is generally lower in fat than other styles of frozen desserts.<ref>{{cite web|url= http://healthyeating.sfgate.com/nutrition-gelato-compared-ice-cream-2157.html|title=Nutritious facts on gelato compared to ice cream|work=[[San Francisco Gate]]|accessdate=20 August 2014}}</ref> Gelato typically contains 70% less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other [[ice cream]]s.<ref>Ferrari, p. 21</ref><ref>{{Cite news|url=https://www.npr.org/sections/thesalt/2013/06/17/189519327/italian-university-spreads-the-gelato-gospel|title=Italian University Spreads The 'Gelato Gospel'|last=Poggioli|first=Sylvia|date=17 June 2013|work=[[NPR]]|access-date=7 July 2016|via=}}</ref> The Italian law requires gelato to have a minimum of 3.5% [[butterfat]].<ref>{{Cite news|url=https://clabo-usa.com/how-gelato-is-made-served-and-displayed/|title=How Gelato is Made Served and Displayed|date=14 April 2017|work=Orion|access-date=3 May 2018|language=en-US}}</ref>
