Introduction to ice cream: Italian ice cream can be called a classic in Italian cuisine. It was improved by a priest in Sicily in the 16th century. No matter which type of ice cream, there are never any additives in the formula, and it will not freeze very hard. The taste is delicate and light as silk, and the romantic feeling is endless in the mouth. It can be roughly divided into four categories: Italian ice cream (Gelato), sorbet (Sorbetto), cheese (Yogurt) and soy ice cream (Soya Gelato) ).
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