Places
Anna Maria, second from the right with her team of friendly assistants
L
ast month we met Anna Maria, owner and creator of the Algarve's newest Gelateria Dedè. Originally from Neptune, a small town near Rome, Anna Maria along with her partner Ernesto opened their Italian restaurant (featured in last month's issue) two years ago. When the unit next door to the restaurant became available, she took the opportunity to fulfil her dream of having her own Italian ice-cream shop.
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Whether it is a hot summer day or the holiday season, ice cream and gelato are well-loved frozen desserts enjoyed by people of any age (although some consider gelato to be the "grown-up" version of ice cream). The two look and taste similar, but are they actually the same? Taking into account gelato is the Italian word for ice cream, you would think so, but there are actually a few differences between the two. From the ratio of milk to cream, to how the mixture is churned, to the flavors and textures,
there are specific distinctions between ice cream and gelato. The Ingredients Two of the main ingredients in both ice cream and gelato are milk and cream, but it is the amount of each that results in differing desserts. As the name implies, "ice cream" contains more cream than milk, whereas gelato is made with a greater proportion of whole milk to cream. Another ingredient that distinguishes the two is eggs; ice cream
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