The Sicilian Francesco Procopio Cut made gelato available to the public when he opened Caf Le Procope in Paris in 1686.

But then every flavor has a different composition of ingredients. Sometimes there are more eggs, less eggs, more sugar, less sugar. Always based on the same quantity of milk. Claudia: Gelato at ...

Whether you’re a health enthusiast, a tech lover, or a dessert purist, 2025 promises to be an exciting year to explore the ...

The gelato kiosk has been open near Milano Centrale train station since 1937. There’s nothing too outrageous here, but you ...