Often imitated, gelato is an Italian term that means "frozen." The history of the dessert is rooted in 16th-century Italy, where, according to many accounts, a Florentine named Bernardo Buontalenti presented his gelato creation to the royal court of Caterina dei Medici. Gelato differs from ice cream in its flavor and texture. The frozen dessert is made with milk as opposed to cream, which gives the dish a lower fat content, and has less air whipped into it than ice cream, making it denser and often more intense in flavor.  One of the best places to sample the treat — from affogato al café (ice cream drowned in espresso) to zuppa inglese (trifle) — is La Cremolose in Palermo.