La Dolce Vita Gelato  About Gelato

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What makes Gelato different from regular ice cream?

First, a clarification.  We talk about milk-based and water-based gelato.  To be perfectly correct only the milk-based delicacy is gelato...  the water-based version is "sorbetto," Italy's version of sorbet or sherbet.

For both the gelato and sorbetto we highlight three major differences to our customers that come and visit us.

  •  Recipe & fat content:  gelato has much less fat than traditional American ice cream (and sorbetto none at all since it uses no dairy).  Premium brand ice creams are about 16% fat while super premium products are over 20% fat. In comparison, gelato can have between 2 and 8% fat content (depending on the recipe).
  •  Flavor:  gelato is much more flavorful than ice cream and the flavor is more natural.  There are a couple of "technical" reasons for that.  The main one is that the higher fat content of ice cream actually masks the flavor.  Because of the different recipe in gelato it is possible to allow the flavor to come through.  Also, gelato is frozen less deeply than ice cream, allowing the flavor to be more intense.
  •  Texture:  gelato actually has a creamier texture than ice cream.  How can this be if there is less fat?  Because less air is mixed into the gelato during its making.  Up to half of the volume of regular ice cream can be air while gelato is usually only about 40% air.  This makes for a creamier texture without needing the fat content.
The combination of the gelato recipe and freezing process results in having gelato feel less heavy than most ice creams.  We believe gelato should be enjoyed fresh.

History

The history of ice cream goes back at least 3000 years, but to talk about the history of gelato the story usually starts in Florence in the 16th century.  The creation of the first gelato recipes are attributed to  Bernardo Buontalenti (appropriate surname - it means "good talents"), who introduced them to the court of Francesco de Medici.

At first the recipes were all water based, originating from sources such as Marco Polo you brought them back from his journeys to the Orient at the end of the 13th century.  The young Catherine de Medici apparently took this magical dish to France when she went there in 1533 to marry Henry II and become Queen of France.  This appears to be the genesis of the French sorbet that is known so well in the US.

In 1565 Buontalenti figured out how to mix milk, cream, and other ingredients to create the first versions of gelato.

If you travel in Italy today you will see that every city you visit will have a gelateria (retail gelato shop) on practically every street corner. These special places have become part of Italian life. The very best gelato is made by skilled artisans that have learned and mastered their craft through years and years of experience with recipes that have been passed down in the family, and they keep them very secret.

But not only in Italy...  You can find gelato in all of Europe now and it is very well known in the East and West Coasts of the US.  Soon all Americans will be able to experience and enjoy the wonder that is gelato!