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Gelato

Italian ice cream

Italian ice cream

FieldValue
nameGelato
imageCafeMia.jpg
countryItaly
courseDessert
typeIce cream
served-14 to
main_ingredient{{plainlist
*14–24% sugar<ref name"eater-kurtzman"
minor_ingredientFlavorings (fruit, nut, chocolate, etc.)
variationsFrozen custard
other{{plainlist
*60–65% total water<ref name"molecularrecipes-ice-cream"
*6–9% total butterfat<ref name"frascheri-grassi-gelateria"
*25–35% air<ref name"ediblemolecules-gelato-trucchi"
Usually served with a spade instead of ice cream scooper<ref name"bravogelato-v-2"
  • 5–20% cream
  • 60–80% milk
  • 14–24% sugar
  • 60–65% total water
  • 6–9% total butterfat
  • 25–35% air Usually served with a spade instead of ice cream scooper

Gelato (; ) refers to a specific type of ice cream of Italian origin. In Italian, gelato is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams.

Name

In Italian, gelato means simply 'frozen' and is the generic word for any type or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.

History

Main article: History of ice cream

Cosimo Ruggeri and Bernardo Buontalenti were 16th-century contemporaries who are credited by some sources with the invention of gelato, while other sources claims that Sicilian cooks gradually modified the sherbet recipe over time, giving birth to the earliest form of gelato.

In Florence, Cosimo Ruggeri is credited with creating one of the first gelati, fior di latte , at the court of Catherine de' Medici, in a competition with the theme "il piatto più singolare che si fosse mai visto" ().

In the 1530s, Catherine de' Medici took gelato to Paris.

Around 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey, "plus orange and bergamot flavouring".

In 1686, Francesco Procopio dei Coltelli, a Sicilian, brought his grandfather Francesco's gelato-making machine to Paris, opened Café Procope and introduced the dessert. Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom. Being one of the first to sell gelato directly to the public (prior to then it was reserved only for nobles), and making it known in the rest of Europe, Procopio is sometimes referred to as "the father of Italian gelato".

In 1945, in Bologna, Emilia-Romagna, Bruto Carpigiani began selling gelato-making equipment, and created Motogelatiera, the first automated gelato machine. The batch freezer made it easier to store frozen desserts. Carpigiani is a big manufacturer of gelato machinery.

The largest ice cream cone in the world was created in 2011 in Rimini, Emilia-Romagna, during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 m tall and weighed 70 kg. Leading the team of seven artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.

Flavors

The original fior di latte is a plain, base ice cream with no flavor and no eggs added. Stracciatella is fior di latte gelato with chocolate chunks. Traditional flavors of gelato include crema ('custard'), vanilla, chocolate, hazelnut, almond, and pistachio. Modern flavors include a variety of fruit flavors.

Commercial production

The process of making gelato is complex, starting with a custard base, mixed with milk and sugar, heating the ingredients to 85 °C (185 °F) for pasteurization. Then, it is lowered to 5 °C (41 °F) and mixed to the desired texture. The mixed gelato is then batched in the freezer.

As with other ice creams, the sugar in gelato prevents it from freezing solid by binding to the water and interfering with the normal formation of ice crystals. This creates smaller ice crystals and results in the smooth texture of gelato. Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose or xylitol, and may include a stabilizer such as guar gum.

References

References

  1. "Story". Minus 12˚ Craft Ice Cream.
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  3. "Gelato FAQs". ecco un poco.
  4. (19 July 2017). "Gelato vs. Ice Cream". sweetcycle.
  5. "Plotting freezing point curves for ice cream and gelato mixes". dairyscience.info.
  6. (30 May 2017). "Why You Haven't Heard of America's Greatest Gelato Maker".
  7. This, Hervé. (11 May 2019). "Conservation de sorbets et glaces".
  8. "Olive Oil Gelato Recipe".
  9. (31 July 2017). "Il gelato artigianale". Pasticceria Mosaico di Aquileia.
  10. (28 June 2015). "Traditional Frozen Treats". KQ2 Ventures LLC.
  11. (20 May 2021). "I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla".
  12. (July 14, 2017). "What's The Difference Between Ice Cream, Frozen Custard, and Gelato?". [[Consumer Reports]].
  13. (May 15, 2018). "Come fare il gelato in casa: 3 trucchi per risultati da gelateria".
  14. "May is Artisan Gelato Month".
  15. "Gelato v Ice Cream: Temperature & Method". Bravo Gelato.
  16. "Calorie e valori nutrizionali del gelato", ''Paginemediche'' [https://www.paginemediche.it/benessere/alimentazione-e-dieta/artigianale-o-industriale-i-tipi-di-gelato]
  17. M. T. Wroblewski. (6 December 2018). "Nutrition Facts on Gelato Compared to Ice Cream". [[San Francisco Gate]].
  18. Poggioli, Sylvia. (17 June 2013). "Italian University Spreads the 'Gelato Gospel'". [[NPR]].
  19. (June 1997). "Colloidal aspects of ice cream—A review". International Dairy Journal.
  20. (May 1993). "The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream". Journal of Dairy Science.
  21. "Gelato in the Italian-English dictionary". Cambridge Dictionary.
  22. "Gelato in the English dictionary". Cambridge Dictionary.
  23. (9 May 2013). "Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri".
  24. (2015). "The Oxford Companion to Sugar and Sweets". Oxford University Press.
  25. "Storia del gelato e della crema fiorentina Buontalenti".
  26. (2016). "Scienza e tecnologia del gelato artigianale". Chiriotti.
  27. "Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence.". Destination Florence Convention & Visitors Bureau scrl.
  28. (15 August 2016). "Buontalenti, l'artista che inventò il gelato fiorentino".
  29. (1 October 2012). "Italy opens world's first gelato culture museum". [[Reuters]].
  30. (13 April 2021). "Renaissance Fun: The Machines Behind the Scenes". UCL Press.
  31. "Francesco Procopio Cutò".
  32. "Procopio Cutò e il gelato". Accademia Italiana Gastronomia e Gastrosofia.
  33. (2017). "Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi". Fausto Lupetti Editore.
  34. Stornello, Olga. (1 November 2018). "Francesco Procopio dei Coltelli: the man who invented gelato". Sicilian Post.
  35. (1999). "Gelati gelati". Mondadori.
  36. (2010). "I pochi segreti e le molte virtù del gelato artigianale di tradizione italiana: spunti di riflessione sul mestiere di gelatiere nel terzo millennio (con una galleria di ricette, anche storiche)". Longarone Fiere.
  37. Johns, Pamela Sheldon. (2000). "Gelato!: Italian Ice Creams, Sorbetti & Granite". Ten Speed Press.
  38. Rex-Johnson, Braiden. (2003). "Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market". Sasquatch Books.
  39. Moramarco, p. 208. ''The father of Italian gelato is Francesco Procopio dei Coltelli, a Sicilian aristocrat who established a chain of coffee houses throughout Europe in the late seventeenth century''.
  40. (23 September 2010). "The inside scoop on making gelato". [[Los Angeles Times]].
  41. "Taste the History of Gelato".
  42. "History".
  43. "A Rimini il gelato più alto del mondo".
  44. (June 2009). ["Sensory Characteristics of ice cream produced in the United States and Italy"](https://krex.k-state.edu/dspace/bitstream/handle/2097/1775/ChambersJSS2009.pdf?sequence=1&isAllowed=y). Journal of Sensory Studies.
  45. (May 31, 2021). "Ice Cream Hardness".
  46. Omran, A. Monem. (July 1974). "Kinetics of ice crystallization in sugar solutions and fruit juices". AIChE Journal.
  47. (April 1, 2009). "Danisco unveils gelato concept for industrial production". [[William Reed Ltd]].
  48. (August 12, 2021). "Cosa è la bilanciatura?".
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creamy-dishes cuisine-of-sicily cuisine-of-tuscany frozen-desserts ice-cream italian-desserts italian-inventions italian-words-and-phrases
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