a man who likes his gelato
Gelato is a serious business in Italy – as it should be. Artisanal gelatai (gelato makers) make fresh gelato daily from quality, seasonal ingredients, and we love them for it.
Gelato is simply the Italian word for icecream. However, I think it tastes better in Italy than anywhere. I am speaking from years of research and icecream experience. Genuine Italian gelato contains less milk fat than other icecream. Another key difference is the amount of air pumped into the mixture during churning. There is quite a big difference – 25% for gelato, 80 – 120% for icecream. Gelato is therefore more dense and has more intense flavour. Good gelato relies on the pure flavour of its ingredients.
Fior di latte (milk and cream) is the basic flavour. Crema is made with egg yolks and flavoured with vanilla. From these 2 bases the other flavours are added. Good gelato should reflect the seasons. Chocolate is, of course, great all year, but the fruit and nut flavours should be of the season to ensure the best quality.
I have written about Grom and San Crispino, but most towns and villages would have a gelateria where fresh gelato is made. Our lovely Paolo dons his white cap each day to make a delicious selection in his new gelateria at Gallicano. He took me backstage to show me his machine, which he says is the Ferrari of gelato makes. The two machines necessary to make this delicious stuff cost around 40,000 euro.
where the mix is made
Once the mixture is prepared it is put into the churn/freezer to turn it into gelato.
the churn/freezer
You can have the best machinery in the world, but the end product really depends on the ingredients that go in. Paolo makes the very best gelato I have eaten. It is made fresh every day and the hazelnut and pistachio flavours will make you heart sing.
being served by Paolo will make it taste even better
I rarely eat icecream outside of Italy now. I have been spoiled.
Click here to see more on Paolo’s new gelateria.