Gelato is a frozen dessert of Italian origin. It is made with a base of 3.25% butterfat whole milk and sugar. It is generally lower in fat than other styles of frozen desserts. Gelato typically contains 70% less air and more flavouring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Around the 1940s, Bruto Carpigiani worked to create machines that would make the production of gelato safer and easier. Nowadays, Carpigiani is one of the biggest manufactures of gelato machinery. Today, gelato is known worldwide and Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is over 55%.