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Gelato

From Wikipedia, the free encyclopedia
For other uses, seeGelato (disambiguation).

Gelato
TypeIce cream
CourseDessert
Place of originItaly
Serving temperature−14 to −11 °C
7 to 12 °F[1][2][3][4][5]
Main ingredients
Ingredients generally usedFlavorings (fruit, nut, chocolate, etc.)[8][9]
VariationsFrozen custard
Other information
Usually served with a spade instead of ice cream scooper[15]

Gelato(Italian:[dʒeˈlaːto];lit. 'frozen') is the common word inItalianfor all types ofice cream.In English, it specifically refers to afrozen dessertofItalianorigin. 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

[edit]

InItalian,gelatomeans simply 'frozen' and is the generic word for any type or style ofice 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

[edit]
Main article:History of ice cream

In the 9th century, after theMuslim conquest of Sicily,frozen dessert such assherbetwas introduced in the island.[23]

In 1295,Marco Poloreturned to Venice from China with a recipe similar tosorbet.[24]

Cosimo RuggeriandBernardo Buontalentiwere 16th-century contemporaries who are credited by some sources with the invention of gelato,[25]while other sources claims thatSiciliancooks 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,fior di latte,at the court ofCatherine de' Medici,in a competition with the theme "il piatto più singolare che si fosse mai visto"(lit. 'the most unique dish that had ever been seen').[26][27][28][29]

In the 1530s, Catherine de' Medici took gelato to Paris.[25][30]

Circa 1565, Bernardo Buontalenti, an innovator in ice conservation, made a sorbet with ice, salt, lemon, wine, milk, sugar, egg, and honey,[31]"plus orange and bergamot flavouring".[32]Buontalenti is credited with inventinggelato alla crema,[25][28]whipped cream or egg cream gelato,[31][33]the precursor to modernFlorentinegelato.[34][28]

In 1686,[28]Francesco Procopio dei Coltelli,a Sicilian,[35]brought his grandfather Francesco's[36]gelato-making machine to Paris, openedCafé Procopeand introduced the dessert.[37]Procopio obtained French citizenship, and a royal license fromLouis XIV,making him the sole producer of the frozen dessert in the kingdom.[38][39][40]Being one of the first to sell gelato directly to the public[41](prior to then it was reserved only for nobles),[42]and making it known in the rest of Europe, Procopio is sometimes referred to as "The Father of Italian gelato".[43]

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.[44]In 1904, in the United States, Emery Thompson built the first automated ice cream machine.[45]

In 1945, inBologna,Bruto Carpigiani began selling gelato-making equipment,[46][47]and created Motogelatiera, the first automated gelato machine.[33]The batch freezer made it easier to store frozen desserts.[33]Carpigianiis a big manufacturer of gelato machinery.[47]

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

[edit]

The process consists of heating the ingredients to 85 °C (185 °F) forpasteurization.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.[citation needed]

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 withinverted sugar,sucrose,dextrose,orxylitol,[51]and may include astabilizersuch asguar gum.[52]

Flavors

[edit]

The originalfior di latteis a plain, base ice cream with no flavor and no eggs added.Stracciatellaisfior di lattegelato with chocolate chunks. Traditional flavors of gelato includecrema('custard'),vanilla,chocolate,hazelnut,almond,andpistachio.[53]Modern flavors include a variety of fruit flavors and also new, unexpected flavors such asextra virgin olive oilorbasil.

See also

[edit]
Dairy
  • Stracciatella– a gelato that includes chocolate chunks
  • Semifreddo– a class of semi-frozen dessert
  • Parfait– a type of dessert that is similar to a semifreddo
  • Sherbet– a frozen dessert made from sugar-sweetened water, milk or cream, and various flavorings
  • Custard– a dessert made with cream, eggs, and vanilla
  • Frozen custard– a frozen dessert made with cream and eggs
  • Frozen yogurt– a frozen dessert made with a base of yogurt rather than milk
Non-dairy
  • Granita– a semi-frozen dessert made from sugar, water, and various flavorings
  • Italian ice– also known as "water ice", a frozen dessert made from syrup concentrate or fruit purees over crushed ice
  • Sorbet– calledsorbettoin Italian

References

[edit]
  1. ^"Story".Herne Hill railway station:Minus 12˚ Craft Ice Cream.Retrieved6 July2022.
  2. ^"Ice Cream vs. Gelato vs. Sherbet vs. Sorbet: What's the Difference?".MasterClass. 28 September 2021.Retrieved6 July2022.
  3. ^"Gelato FAQs".ecco un poco.Retrieved6 July2022.
  4. ^"Gelato vs. Ice Cream".sweetcycle. 19 July 2017.Retrieved6 July2022.
  5. ^Mullan, Michael."Plotting freezing point curves for ice cream and gelato mixes".dairyscience.info.Retrieved6 July2022.
  6. ^Druckman, Charlotte (30 May 2017)."Why You Haven't Heard of America's Greatest Gelato Maker".Eater.Retrieved6 July2022.
  7. ^This, Herve(11 May 2019)."Conservation de sorbets et glaces".Hervé This vo Kientza.Retrieved6 July2022.
  8. ^"Olive Oil Gelato Recipe".Serious Eats.Retrieved6 July2022.
  9. ^"Il gelato artigianale"(in Italian). Pasticceria Mosaico di Aquileia. 31 July 2017.Retrieved6 July2022.
  10. ^"Traditional Frozen Treats".Molecular Recipes. KQ2 Ventures LLC. 28 June 2015.Retrieved6 July2022.
  11. ^"I grassi in gelateria: perché utilizzare la panna e quando è possibile sostituirla".Frascheri Professionale S.p.A(in Italian). 20 May 2021. Archived fromthe originalon 6 October 2022.Retrieved6 July2022.
  12. ^Quirk, Mary Beth (14 July 2017)."What's The Difference Between Ice Cream, Frozen Custard, and Gelato?".Consumer Reports.Retrieved6 July2022.
  13. ^D'Ulivo, Lucia (15 May 2018)."Come fare il gelato in casa: 3 trucchi per risultati da gelateria".Edible Molecules.Retrieved6 July2022.
  14. ^Davis, Bea."May is Artisan Gelato Month".Paris Gourmet.Carlstadt, New Jersey.Retrieved6 July2022.
  15. ^"Gelato v Ice Cream: Temperature & Method".Bravo Gelato. Archived fromthe originalon 6 July 2022.Retrieved6 July2022.
  16. ^"Calorie e valori nutrizionali del gelato",Paginemediche[1]
  17. ^M. T. Wroblewski (6 December 2018)."Nutrition Facts on Gelato Compared to Ice Cream".San Francisco Gate.Retrieved20 August2014.
  18. ^Poggioli, Sylvia (17 June 2013)."Italian University Spreads the 'Gelato Gospel'".NPR.Retrieved7 July2016.
  19. ^Goff, H. Douglas (June 1997)."Colloidal aspects of ice cream—A review"(PDF).International Dairy Journal.7(6–7): 363–373.doi:10.1016/S0958-6946(97)00040-X.Archived fromthe original(PDF)on 6 July 2022.
  20. ^Goff, H.D.; Caldwell, K.B.; Stanley, D.W.; Maurice, T.J. (May 1993)."The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream"(PDF).Journal of Dairy Science.76(5): 1268–1277.doi:10.3168/jds.S0022-0302(93)77456-1.Archived fromthe original(PDF)on 9 August 2017.Retrieved6 July2022.
  21. ^"Gelato in the Italian-English dictionary".Cambridge Dictionary.
  22. ^"Gelato in the English dictionary".Cambridge Dictionary.
  23. ^abGoldstein, Darra (2015).The Oxford Companion to Sugar and Sweets.Oxford, England: Oxford University Press.ISBN978-0199313396.
  24. ^"Storia del gelato fiorentino: Caterina de' Medici e Buontalenti".It's Tuscany(in Italian).Retrieved6 July2022.
  25. ^abcGemelli, Marco (9 May 2013)."Chi inventò il gelato? Sfida fiorentina tra Buontalenti e Ruggeri".Il Forchettiere(in Italian).Retrieved6 July2022.
  26. ^"Storia del gelato e della crema fiorentina Buontalenti".About Florence(in Italian).Retrieved6 July2022.
  27. ^Caviezel, Luca (2016).Scienza e tecnologia del gelato artigianale(in Italian).Pinerolo:Chiriotti.ISBN9788896027271.OCLC104596040.
  28. ^abcd"Gelato: A history of the world's favorite dessert and traditionally authentic gelaterias in Florence".Destination Florence.Florence:Destination Florence Convention & Visitors Bureau scrl.Retrieved6 July2022.
  29. ^"Buontalenti, l'artista che inventò il gelato fiorentino".FirenzeToday(in Italian). 15 August 2016.Retrieved6 July2022.
  30. ^Jewkes, Stephen (1 October 2012)."Italy opens world's first gelato culture museum".Reuters.Archived fromthe originalon 6 July 2022.Retrieved6 July2022.
  31. ^abJones, Adam (26 July 2019)."The story behind Italy's love of gelato".ItaliaRail.Retrieved6 July2022.
  32. ^Steadman, Philip (13 April 2021)."The 'garden of marvels' at Pratolino".Renaissance Fun: The Machines Behind the Scenes.7:279–327.doi:10.2307/j.ctv18msqmt.16.ISBN9781787359161.JSTORj.ctv18msqmt.16.S2CID241909486.Retrieved6 July2022.Giovanni Battista della Porta describes a method by which 'Wine may freeze in glasses' using saltpetre (Natural Magick, English edition, 1658, p. 324
  33. ^abc"History".Carpigiani Gelato Museum.Archived fromthe originalon 7 October 2016.Retrieved3 May2021.
  34. ^David, Elizabeth (20 January 2011).Harvest of the Cold Months: The Social History of Ice and Ices.Faber & Faber.ISBN9780571275328.
  35. ^"FRANCESCO PROCOPIO CUTO'"(PDF).Comune diPalermo(in Italian).Retrieved6 July2022.
  36. ^Sorini, Alex Revelli; Cutini, Susanna."Procopio Cutò e il gelato".enciclopedia digitale di culture e politiche alimentari.Accademia Italiana Gastronomia e Gastrosofia.Retrieved6 July2022.
  37. ^Polliotti, Luciana (2017).Il genio del gelato. Francesco Procopio Cutò. Storie d'amore, di talento e di alchimia tra Palermo e Parigi(in Italian). Bologna, Italy: Fausto Lupetti Editore.ISBN9788868741860.
  38. ^Olga Stornello (1 November 2018)."Francesco Procopio dei Coltelli: the man who invented gelato".Sicilian Post.Retrieved8 August2019.
  39. ^Polliotti, Luciana (1999).Gelati gelati.Milano: Mondadori.ISBN9788804447283.OCLC432911498.
  40. ^Caviezel, Luca; Polliotti, Luciana (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:Longarone Fiere.OCLC963873066.
  41. ^Johns, Pamela Sheldon (2000).Gelato!: Italian Ice Creams, Sorbetti & Granite.Ten Speed Press. p. 12.ISBN9781580081979.Gelato found commercial success in France in 1686, where it was created by Sicilian Francesco Procopio dei Cotelli at Café Procope in Paris.
  42. ^Rex-Johnson, Braiden (2003).Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from Seattle's Renowned Public Market.Sasquatch Books. p. 152.ISBN9781570613197.
  43. ^Moramarco, p. 208The 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.
  44. ^US 3254,Nancy M. & Johnson, "Artificial Freezer", published September 9, 1843
  45. ^Donati, Silvia (2 July 2015)."Foodie Guide to Gelato".Italy Magazine.Retrieved6 July2022.
  46. ^Jennings, Sheri (23 September 2010)."The inside scoop on making gelato".Los Angeles Times.Retrieved6 July2022.
  47. ^ab"Taste the History of Gelato".ITALY Magazine.Retrieved3 May2021.
  48. ^"A Rimini il gelato più alto del mondo".Televideo RAI.Retrieved17 March2024.
  49. ^"Ice Cream Hardness".Ice Cream Calculator.31 May 2021.Retrieved6 July2022.
  50. ^Omran, A. Monem (July 1974). "Kinetics of ice crystallization in sugar solutions and fruit juices".AIChE Journal.20(4): 795–803.Bibcode:1974AIChE..20..795O.doi:10.1002/aic.690200422.
  51. ^Hills, Sarah (1 April 2009)."Danisco unveils gelato concept for industrial production".FoodNavigator.William Reed Ltd.Retrieved6 July2022.
  52. ^"COSA È LA BILANCIATURA?".Gelato Per Passione(in Italian). 12 August 2021.Retrieved6 July2022.
  53. ^Thompson, Kelly R.; Chambers, Delores H.; Chambers IV, Edgar (June 2009)."Sensory Characteristics of ice cream produced in the United States and Italy"(PDF).Journal of Sensory Studies.24(3): 396–414.doi:10.1111/j.1745-459X.2009.00217.x.Retrieved6 July2022.

Further reading

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