Gelato is not only a delicious dessert, but also an important element of Italian culture and culinary tradition. In Italy, you can often find gelaterias, i.e. ice cream parlors where you can taste freshly prepared gelato and admire the process of its production. These are traditional Italian ice creams that are distinguished by their exceptional creaminess and intense flavor. The word “gelato” simply means ice cream and in this article you will learn its secrets.
Characteristic
Temperature
Ingredients: Gelato is made from milk, cream and eggs along with fresh fruit and natural flavors such as nuts, chocolate and coffee. It contains less fat than traditional ice cream because it uses more milk than cream.
Gelato is served at a higher temperature than typical ice cream, which makes it less hard and melts more easily, releasing a more intense flavor.
Flavors
Texture
Gelato offers a wide range of flavors, from classic ones like vanilla and chocolate to more sophisticated ones like pistachio, tiramisu, raspberry or lime. Seasonal and regional variants that use local ingredients are also popular.
Due to the fact that gelato has a lower air content (20-30%), it is thicker and creamier than traditional ice cream. Slower freezing and a special mixing method also contribute to its unique consistency.
History and tradition
Gelato has a long history, dating back to ancient Italy, where frozen desserts were prepared from ice and snow mixed with honey and fruit in Roman times. Modern gelato began to take shape in the 16th century in Florence, and then spread throughout the Italian Peninsula.
Thanks to its uniqueness, gelato has gained popularity all over the world and has become synonymous with high-quality ice cream,
that satisfy the palates of the most demanding gourmets.
