My wife is from Italy, so I printed out a topo of the valley where she grew up. It took me a long time to figure out how to change to the European projection in the software I was using, and I didn’t write down how I did it; unfortunately I’m not sure I can figure out it again! There’s a digital elevation TIFF of the whole EU available online, even Czechia! If you want to make it a project, I can point you in the right direction and give you some pointers on converting to a obj file to print. I found a couple websites that went through the process, but I didn’t find their directions very complete and had to figure a lot out myself.

I got addicted to converting USGS and European digital elevation data to 3d topo map prints; I just think they’re neat!

I’m not sure she’s correct about milk melting faster than cream or that the “deflates” if you whip too much air into it.

One of the three main differences between the ice cream and gelato is air content. ice cream has more air and doesn’t loose it over night; it would be bubbly too with all the air escaping. Gelato melts quicker because it is served 10 to 15 degrees F warmer than ice cream (this main differences).

Low air content and warmer temp is why gelato is smoother.

Source: My Italian wife and I have had long discussions and Internet searches on the finer points of this topic. I’m not an expert, I could be wrong.