Gelato is made differently to traditional ice-cream: a lot less fat is used in its creation, and it's churned at a much slower speed to prevent adding in too much air. As a result, the whipped creation has a denser texture and a more intense and obvious flavor.
Gelato contains more milk, but much less cream and fewer egg yolks than ice cream. In fact, in southern Italian regions like Campania and Sicily, gelato often contains no egg yolks at all, instead relying on a mixture of sweetened whole milk thickened with carob flour.
Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of The Art of Gelato. They are, in fact, quite different, Morgan Morano assures me.
It is said by many that Italy boasts the best gelato in the world. Maybe not in one particular gelateria, but overall, the Italians do it best! I try gelato wherever I go, and once, while visiting the beautiful Cinque Terre, I tried gelato in all five towns!
Ice cream is served between 0 and 10 degrees Fahrenheit; whereas gelato is served between 7 and 15 degrees Fahrenheit. This means that gelato doesn't numb the mouth as much as ice cream, allowing the taste buds a fuller flavor experience. Gelato does melt a lot faster than ice cream.
Gelato is healthier for you.
SFGate reports that while ice cream has 14 to 17 percent milkfat, gelato contains just 3 to 8 percent. That's because ice cream uses lots of heavy cream, while gelato uses milk. Gelato also uses far fewer egg yolks than ice cream—in some cases none at all.
Gelato is the Italian word for ice cream derived from the Latin word “gelātus” (frozen). Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.
This is a perfect time to sit down and have a rest. Note, however, that Italians do not eat gelato every day!
Gelato, Italy
Pasta aside, gelato is considered to be Italy's culinary symbol. In fact, visiting the local gelateria is a way of life for Italians.
I kid you not—one of the things I verified on my trip to Sicily one summer was that they really do eat gelato first thing in the morning. Gelato for breakfast is a regular item on the island. It's offered in most every café; young kids, teenagers, and even very serious adults eat it all the time.
Gelato–which translates to “frozen” from Italian–is a frozen treat from Italy which was originally created in the 16th century. Historians are not sure who originally invented it, but the one of the most popular versions of the story is Bernardo Buontalenti, a native of Florence, created a form of the modern gelato.
To experience gelato the way Italians eat it, have it from a tub where it's not frozen solid. Because gelato is essentially not very rich, in Italy it's always served soft, so it tastes creamy. Gelato is gathered on a paddle-like utensil and overlapped in cones or cups like petals on a rose.
Maggiore warns: "Gelato should never look shiny - that means there are too many sugars, or that it's oxidized, which means it's old."
If your shop is serving Gelato, the portions run smaller because it's very rich and filling. The traditional regular size, or "small", starts at about 3oz of Gelato. The traditional "medium" starts at about 5oz of Gelato. The traditional "large" starts at about 7oz of Gelato.
To order your gelato, all you need to do is fill in the blanks! “Buongiorno, vorrei un gelato piccolo in cono, per favore.” In English, that's “Hello, I would like a small gelato in a cone, please.”
Gelato al pistacchio
A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy.
Gelataio Alessandro Crispini's pistacchio flavour, made of three kinds of Sicilian pistacchio roasted for 24 hours, was crowned the World's Best Gelato. The winners were selected by a 45-strong jury including gelato experts, chefs, and journalists.
In the middle of the town is the piazza and on the corner of the piazza is a queue. That queue is for the world's best gelato – Gelateria Dondoli has won that title multiple times. The award-winning gelati at Gelateria Dondoli in San Gimignano, Tuscany, Italy.
As gelato is lighter than ice cream, it's recommended you use a spatula or flat paddle as they allow you to slice neatly into the gelato and get the perfect serve.
The gelato price in Italy will vary from gelateria to gelateria. I would plan anywhere from €2 to €6, although I would say that the average is €3. Be sure you know the cost before ordering.
7:00 – 8:00 am. The morning hours. Wake up, hop in the shower, and begin thinking about what you are going to eat that day. Perhaps ask your spouse, parent, roommate, person walking by on the street, or the cat what they think about eating for dinner.
In southern and central Italy, the pastry is known as a cornetto, meaning “little horn” in Italian, whereas in the north of Italy, the pastry is referred to as a brioche.