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It is a hot July evening in Florence . A small ice cream shop closes soon . Step up to the glass counter . Ask for a little cup with two flavors . Pick two classic flavors : lemon and pistachio . The pistachio is dull brown - green , not bright green . That dull color is a good sign : real nuts . It is the old , careful way . Gelato looks like ice cream , but it is a different food . Gelato has about four to eight percent milk fat . American ice cream must have at least ten percent . Gelato also holds much less air . The shop keeps gelato at about minus twelve degrees . Ice cream sits at minus eighteen . Warm , dense gelato melts fast on the tongue . So the taste comes fast and clean . In the 1500s , Bernardo Buontalenti worked for the Medici court in Florence . People here call him the father of gelato . In 1903 , Italo Marchiony patented a mold for ice cream cups in New York . Street sellers there also made the cone . Today the Carpigiani school near Bologna trains new gelato makers . Hold your little cup , not a cone , at the quiet counter . The last flavor of summer tastes clean and bright .
