 |
Gelato what is it
Content Index:
General InfomationItalian Gelato, commonly named just “Gelato” is what in Anglophone countries people call Ice cream, but with some substantial differences.
Gelato is served slightly warmer than ice cream. While both gelato and ice cream are served well below freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream. Because it is less solidly frozen, gelato's taste is further enhanced as it melts in the mouth.
Gelato has a much higher density than premium ice cream. Ice cream is produced by mixing cream, milk and sugar, then adding air. The amount of air added to the mixture determines the quality. The more air the less the quality. The air content in North American ice cream can vary from a low of 40% to high of 60%. Most gelato in North America has an air content of 30%, we strive on producing the best quality gelato and therefore our air content is only 10%. The result of having less air is a higher quality product with a richer, creamier taste.
Gelato can be found in much more flavour than traditional ice cream. This is because gelato uses full flavoured seasonal ingredients that maximise the essence of the main ingredients. How does it differ from ice cream?Please invert the order: Italian Gelato on the left side and Ice cream on the right side. Italian GELATOGelato, or the plural Gelati, is the real name to call the ice cream Italian Style, made from fresh milk and cream, and sugars, combined with other flavorings. The gelato ingredients (usually after the pasteurization) are frozen while stirring to break up ice crystals as they form. Being a top quality high end product, gelato generally has 28 to 35% air only-resulting in a dense smoothly textured and extremely flavourful product.
The word "Gelato" is also the Italian word for "frozen", so nothing about jelly or others.
Gelato is typically made with fresh ingredients as fresh milk and cream, fresh fruit and other natural ingredients such as chocolate (pure Dark chocolate, Gianduja, Nutella, chips etc.), nuts, Italian Amaretto, Italian Tiramisu, yogurt, and many others sweet or salty flavours.
Gelato made with water and without dairy ingredients is also known as sorbetto or sorbet. Traditionally, milk-based gelato originated in northern Italy, while the fruit-and-water based sorbetto came from the warmer parts of southern Italy.
Italian Gelato is made with whole cow's milk and contains:
Some gelato recipes call for eggs, although with the homogenization of the Italian gelato culture and
Almost all Italian Gelato is Homemade, handicraft or made by Artisans. ICE CREAMIce cream or ice-cream is a frozen dessert made with UHT milk and milk derivates such as powder milk and cream, several kinds of fats, also hydrogenated, combined with flavourings and sweeteners, such as sugar.
This mixture is stirred slowly while cooling to prevent large ice crystals from forming. This results in a smoothly textured ice cream.
A typical American ice cream formulation might contain the following:
Generally, ice cream is made by industrial productions and incorporates up to 100% and more of air inside, pushed up by air pump.
History of Italian Gelato
In XVI century in Florence, centre-north side of Italy, Mr. Ruggeri, a chef at the services of Ms. Caterina De’ Medici, began to produce some pastries that can be compared with ice cream in terms of ingredients and technique of production.
Ms. Caterina, Duchess of Urbino, an ancient Italian Dukedom at that time, moved to Paris for her marriage with the French King Enrico II. She moved to Paris with all her kitchen’s staff and chefs, due to the big fame of her banquets, renowned everywhere as the best available on the world of that time.
But the real origin and diffusion of Ice cream began in XVII century from Sicily, a Southern Italian region, by the Italian Mr. Procopio de’ Coltelli. At that ancient time the region was under the domain of Arabs. He learned from them the technique to make cold, and conserve it for long time, using the ice (from the snow) and the salt, and applied this technique to the processing of fruits, milk, eggs and other fragrances obtaining the first rudimental sorbet and ice cream.
This young man with his new discovery decided to move to Paris, in search of a better opportunity of life. He also was the first one who started for the first time to produce and to deal Ice cream and similar products in the world, as a big production concept. He opened in Paris his own Coffee shop named Cafè Procope (still open) that became immediately the most famous and trendy place in town. All famous people, scientists, writers, politicians, artists were use to meet each other in Cafè Procope for fun, for study, or business.
|
 |
|
|
||
 |
 |
About Us