While frozen desserts have existed for millennia, modern gelato is often credited to architect Bernardo Buontalenti in Florence. In 1565, he staged a lavish banquet for the Grand Duke Cosimo I de' Medici and invented a cream-based frozen dessert. Gelato differs from American ice cream in three key ways: it has a lower fat content (using more milk than cream), it is churned at a much slower speed (introducing less air, resulting in a denser texture), and it is served at a slightly warmer temperature. This warmer temperature allows the flavor to melt on the tongue more quickly and be tasted more intensely. In the 1920s, the invention of the first automated gelato machine in Bologna revolutionized the industry, allowing for consistent production and the global spread of this Italian treat.