Gelato Explained

Gelato
Country:Italy
Course:Dessert
Type:Ice cream
Served:-14to[1] [2] [3] [4] [5]
Main Ingredient:
Minor Ingredient:Flavorings (fruit, nut, chocolate, etc.)[8] [9]
Variations:Frozen custard
Other:Usually served with a spade instead of ice cream scooper[15]

Gelato (pronounced as /it/;) is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert.[16] [17] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.[18] [19] [20]

Name

In Italian, Italian: gelato means simply 'frozen' and is the generic word for any type or style of ice cream.[21] 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.[22]

History

In the 9th century, after the Muslim conquest of Sicily, frozen desserts such as sherbet was introduced in the island.[23]

In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet.[24]

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.[23]

In Florence, Cosimo Ruggeri is credited with creating one of the first gelati, Italian: fior di latte, at the court of Catherine de' Medici, in a competition with the theme "Italian: il piatto più singolare che si fosse mai visto" .[25] [26] [27] [28]

In the 1530s, Catherine de' Medici took gelato to Paris.[29]

Circa 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".[30] Buontalenti is credited with inventing Italian: gelato alla crema,[31] [27] whipped cream or egg cream gelato,[32] the precursor to modern Florentine gelato.[33] [27]

In 1686,[27] Francesco Procopio dei Coltelli, a Sicilian,[34] brought his grandfather Francesco's[35] gelato-making machine to Paris, opened Café Procope and introduced the dessert.[36] Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom.[37] [38] [39] Being one of the first to sell gelato directly to the public[40] (prior to then it was reserved only for nobles),[41] and making it known in the rest of Europe, Procopio is sometimes referred to as "The Father of Italian gelato".[42]

In 1843, in the United States, Nancy Johnson patented the hand-cranked ice cream freezer: this innovation led to the broader dissemination of ice cream and eventually to industrial production.[43] In 1904, in the United States, Emery Thompson built the first automated ice cream machine.[44]

In 1945, in Bologna, Bruto Carpigiani began selling gelato-making equipment,[45] [46] and created Motogelatiera, the first automated gelato machine.[47] 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 during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 meters tall and weighed 70 kg. Leading the team of 7 artisans who accomplished the feat was the chocolatier Mirco Della Vecchia.[48]

Commercial production

The process consists of 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.[49] In the "sprint" process, milk or water is added to a package of ingredients which is then mixed and batched.

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.[50] Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose, or xylitol,[51] and may include a stabilizer such as guar gum.[52]

Flavors

The original Italian: fior di latte is a plain, base ice cream with no flavor and no eggs added. Italian: [[Stracciatella (ice cream)|Stracciatella]] is Italian: fior di latte gelato with chocolate chunks. Traditional flavors of gelato include Italian: crema ('custard'), vanilla, chocolate, hazelnut, almond, and pistachio.[53] Modern flavors include a variety of fruit flavors and also new, unexpected flavors such as extra virgin olive oil or basil.

See also

Dairy
Non-dairy

Further reading

External links

Notes and References

  1. Web site: Story . Minus 12˚ Craft Ice Cream . 6 July 2022 . . en.
  2. Web site: Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference? . MasterClass . 6 July 2022 . September 28, 2021.
  3. Web site: Gelato FAQs . ecco un poco . 6 July 2022.
  4. Web site: Gelato vs. Ice Cream . 19 July 2017 . sweetcycle . 6 July 2022.
  5. Web site: Mullan . Michael . Plotting freezing point curves for ice cream and gelato mixes . dairyscience.info . 6 July 2022.
  6. Web site: Druckman . Charlotte . Why You Haven't Heard of America's Greatest Gelato Maker . Eater . 6 July 2022 . en . 30 May 2017.
  7. Web site: This . Herve . Hervé This . Conservation de sorbets et glaces . Hervé This vo Kientza . 6 July 2022 . 11 May 2019.
  8. Web site: Olive Oil Gelato Recipe . Serious Eats . 6 July 2022 . en.
  9. Web site: Il gelato artigianale . Pasticceria Mosaico di Aquileia . 6 July 2022 . it-IT . 31 July 2017.
  10. Web site: Traditional Frozen Treats . Molecular Recipes . KQ2 Ventures LLC . 6 July 2022 . 28 June 2015.
  11. Web site: I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla . Frascheri Professionale S.p.A . 6 July 2022 . it-IT . 20 May 2021 . 6 October 2022 . https://web.archive.org/web/20221006141128/https://frascheriprofessionale.it/i-grassi-in-gelateria-perche-utilizzare-la-panna-e-quando-e-possibile-sostituirla/ . dead .
  12. News: Quirk . Mary Beth . What's The Difference Between Ice Cream, Frozen Custard, and Gelato? . 6 July 2022 . . July 14, 2017.
  13. Web site: D'Ulivo . Lucia . Come fare il gelato in casa: 3 trucchi per risultati da gelateria . Edible Molecules . 6 July 2022 . May 15, 2018.
  14. Web site: Davis . Bea . May is Artisan Gelato Month . Paris Gourmet . 6 July 2022 . . en-us.
  15. Web site: Gelato v Ice Cream: Temperature & Method . Bravo Gelato . 6 July 2022 . 6 July 2022 . https://web.archive.org/web/20220706094230/http://www.bravogelato.com.au/faqs/gelato-v-ice-cream-2/ . dead .
  16. "Calorie e valori nutrizionali del gelato", Paginemediche https://www.paginemediche.it/benessere/alimentazione-e-dieta/artigianale-o-industriale-i-tipi-di-gelato
  17. Web site: Nutrition Facts on Gelato Compared to Ice Cream . . 6 December 2018 . M. T. Wroblewski. 20 August 2014.
  18. News: Italian University Spreads the 'Gelato Gospel' . NPR. 17 June 2013 . Sylvia . Poggioli. 7 July 2016.
  19. Goff . H. Douglas . Colloidal aspects of ice cream—A review . International Dairy Journal . June 1997 . 7 . 6–7 . 363–373 . 10.1016/S0958-6946(97)00040-X . https://web.archive.org/web/20220706050906/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/colloidal.aspects.ice.cream.pdf . 2022-07-06 .
  20. Goff . H.D. . Caldwell . K.B. . Stanley . D.W. . Maurice . T.J. . The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream . Journal of Dairy Science . May 1993 . 76 . 5 . 1268–1277 . 10.3168/jds.S0022-0302(93)77456-1 . https://web.archive.org/web/20170809075516/https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf . 2017-08-09 . 6 July 2022.
  21. Web site: Gelato in the Italian-English dictionary . Cambridge Dictionary.
  22. Web site: Gelato in the English dictionary . Cambridge Dictionary.
  23. Book: Goldstein . Darra . The Oxford Companion to Sugar and Sweets . 2015 . Oxford University Press . Oxford, England . 978-0199313396 . en.
  24. Web site: Storia del gelato fiorentino: Caterina de' Medici e Buontalenti . It's Tuscany . 6 July 2022 . it.
  25. Web site: Storia del gelato e della crema fiorentina Buontalenti . About Florence . 6 July 2022 . it.
  26. Book: Caviezel . Luca . Scienza e tecnologia del gelato artigianale . 2016 . Chiriotti . 9788896027271 . . it . 104596040.
  27. Web site: Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence. . Destination Florence . Destination Florence Convention & Visitors Bureau scrl . 6 July 2022 . Florence.
  28. Web site: Buontalenti, l'artista che inventò il gelato fiorentino . FirenzeToday . 6 July 2022 . it . 15 August 2016.
  29. News: Jewkes . Stephen . Italy opens world's first gelato culture museum . 6 July 2022 . . 1 October 2012 . https://web.archive.org/web/20220706130142/https://www.reuters.com/article/italy-gelato-museum/italy-opens-worlds-first-gelato-culture-museum-idUSL5E8KSCIU20121001 . 6 July 2022 . en.
  30. Steadman . Philip . The 'garden of marvels' at Pratolino . Renaissance Fun: The Machines Behind the Scenes . 13 April 2021 . 7 . 279–327 . 10.2307/j.ctv18msqmt.16 . j.ctv18msqmt.16 . 9781787359161 . 241909486 . 6 July 2022 . Giovanni Battista della Porta describes a method by which ‘Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324 .
  31. Web site: Gemelli . Marco . Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri . Il Forchettiere . 6 July 2022 . it-IT . 9 May 2013.
  32. Web site: Jones . Adam . The story behind Italy's love of gelato . ItaliaRail . 6 July 2022 . en . 2019-07-26.
  33. Book: David, Elizabeth. Harvest of the Cold Months: The Social History of Ice and Ices. 2011-01-20. Faber & Faber. 9780571275328. en.
  34. Web site: FRANCESCO PROCOPIO CUTO' . . 6 July 2022 . it.
  35. Web site: Sorini . Alex Revelli . Cutini . Susanna . Procopio Cutò e il gelato . enciclopedia digitale di culture e politiche alimentari . Accademia Italiana Gastronomia e Gastrosofia . 6 July 2022.
  36. Book: Polliotti . Luciana . Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi . 2017 . Fausto Lupetti Editore . Bologna, Italy . 9788868741860 . it.
  37. News: Olga Stornello. 1 November 2018. Francesco Procopio dei Coltelli: the man who invented gelato. en. Sicilian Post. 8 August 2019.
  38. Book: Polliotti . Luciana . Gelati gelati . 1999 . Mondadori . Milano . 432911498 . 9788804447283.
  39. Book: Caviezel . Luca . Polliotti . Luciana . 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) . 2010 . Longarone Fiere . 963873066 . Longarone.
  40. Book: Johns, Pamela Sheldon . Gelato!: Italian Ice Creams, Sorbetti & Granite . Ten Speed Press . 2000 . 9781580081979 . en . 12 . Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris..
  41. Book: Rex-Johnson, Braiden . Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market . Sasquatch Books . 2003 . 9781570613197 . 152 . en.
  42. 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.
  43. US . 3254 . Nancy M. . Johnson . Artificial Freezer . September 9, 1843 .
  44. Web site: Donati . Silvia . Foodie Guide to Gelato . Italy Magazine . 6 July 2022 . en . 2015-07-02.
  45. News: Jennings . Sheri . The inside scoop on making gelato . 6 July 2022 . . 23 September 2010.
  46. Web site: Taste the History of Gelato. 2021-05-03. ITALY Magazine. en.
  47. Web site: History. 3 May 2021. Carpigiani Gelato Museum . https://web.archive.org/web/20161007022826/http://www.gelatomuseum.com/en/history . 7 October 2016 .
  48. Web site: A Rimini il gelato più alto del mondo. 17 March 2024. Televideo RAI.
  49. Web site: Ice Cream Hardness . Ice Cream Calculator . 6 July 2022 . May 31, 2021.
  50. Omran. A. Monem. Kinetics of ice crystallization in sugar solutions and fruit juices. AIChE Journal. July 1974. 20. 4. 795–803. 10.1002/aic.690200422. 1974AIChE..20..795O .
  51. News: Hills . Sarah . Danisco unveils gelato concept for industrial production . 6 July 2022 . FoodNavigator . . April 1, 2009.
  52. Web site: COSA È LA BILANCIATURA? . Gelato Per Passione . 6 July 2022 . it-IT . August 12, 2021.
  53. Thompson . Kelly R. . Chambers . Delores H. . Chambers IV . Edgar . http://hdl.handle.net/2097/1775 https://www.researchgate.net/publication/227603637_Sensory_characteristics_of_ice_cream_produced_in_the_USA_and_ITALY --> Sensory Characteristics of ice cream produced in the United States and Italy . Journal of Sensory Studies . June 2009 . 24 . 3 . 396–414 . 10.1111/j.1745-459X.2009.00217.x . 6 July 2022.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Gelato".

Except where otherwise indicated, Everything.Explained.Today is © Copyright 2009-2024, A B Cryer, All Rights Reserved. Cookie policy.