Eva Wu, G9 吳佳瑞 My first encounter with gelato at the age of 10, on a trip to Venice with my mother, was more than a taste sensation — it was a revelation. That single spoonful was a gateway to understanding how tradition, craftsmanship, and quality ingredients can elevate a simple dessert into an art form. What fundamentally sets gelato apart is its composition. While American-style ice cream relies on a high proportion of cream for a rich, sweet profile, gelato uses more milk, resulting in a lower fat content. With less fat to coat the palate, the flavors emerge with unparalleled intensity and clarity. Compared to sorbet, a dairy-free alternative, gelato retains a distinctive, creamy depth that makes it uniquely satisfying. The magic extends to its creation. Authentic gelato is often crafted in small, artisanal batches. A slow churning process incorporates far less air than commercial ice cream, yielding a denser, silkier texture that feels profoundly luxurious on the tongue. Served at a slightly warmer temperature, its soft, velvety consistency allows the flavors to be immediately pronounced. Many traditional recipes forgo eggs altogether, letting the pure, mellow taste of the milk provide a perfect canvas for other ingredients. My love for gelato stems from the first vivid impression of its superior flavor. The taste was not merely sweet; it was an authentic burst of pistachio, the true essence of ripe strawberry, or the deep, complex notes of real milk chocolate. This integrity comes from a commitment to natural ingredients — seasonal fruits, high-quality milk, natural nuts, and pure cocoa — with no artificial flavors or sweeteners. Even its appearance promises a fresh experience, with colorful, matte scoops stacked invitingly in the display case. That first taste in a sun-drenched Venetian piazza remains a cherished memory. It was a gift from my mother that transcended a mere treat, instilling in me an appreciation for how simplicity, executed with excellence, creates the most extraordinary results. | 