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I

Just like its Italian espresso, gelato gets the green light on the
expedition to other countries because of its nationality, a tacit symbol
of high quality.

Dallatte Gelato

Dear to Yo ur Tong u e

I ce cream is a hard currency in the market of taste buds; No matter

how much the world changes, you can always find someone express-
ing their loyalty to this delicacy. Such passion has composed an
ethnic medley of ice cream. When American soft ice cream step onto
most lands, other ice cream of different types and forms also glitters across the
world: Dondurma from Turkey and Booza from Syria stand out with rich milk
flavor and chewy texture; Spaghettieis from Germany, a fun novelty in Spaghet-
ti shape started in the 1960s, has captured local lovers; and Es Puter from Indo-
nesia presents a great blend of coconut milk, fertile screw pine leaves and sugar.
As one of the most time-honored ice creams, gelato still rests on its laurels
with strong industrialization and modernization in Italy. The golden trademarks
of “Made in Italy” and “Italian Techniques” also win gelato more chances, making
it prevail from country to country.

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