// Cuisine

17.08.2015 ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM



Ice-cream is one of the most favorite delicacies in the world, and particularly Italian ice-cream gelato! Vero gelato italiano (true Italian ice-cream) shop sign can be met in many countries: there are ice-cream stand chains selling exactly Italian gelato outside Italy – I saw them in Germany, France and Switzerland. And everywhere there were long queue formed in front of the stands. 

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

What is the secret of the Italian ice-cream popularity like this?

First gelato in Italy is divided into two categories: industrially made ice-cream that is widely exported and known to almost all, and in Italy it is sold in every corner (supermarkets, bars, cafes and stands). The ice-cream is made of milk powder, concentrated fruit juices, food colorants; and preservatives are allowed to improve storageability. The fat content of the industrial ice-cream is 8-12%, and its softness and airiness are ensured by…air injection at the freezing stage (I personally didn’t know that). In general it is tasty, very tasty, yet you are in Italy and I strongly recommend tasting another sort of Italian ice-cream: gelato artigianale – handmade ice-cream, the most popular and favorite in Italy (55% of the whole market).

This ice-cream is made by masters gelataio of fresh natural products only (milk, cream, fruit, chocolate and so on) and usually sold on the spot by gelataio himself and therefore it contains no preservatives. Its airiness should not exceed 35% (the industrial ice-cream airiness is 100-130%), and the fat content is not more than 10%.

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

On the whole compared with the industrial sort it is much better for health to say nothing about its taste – a true masterpiece of sweetness and freshness! Moreover earnest Italian ice-cream masters offer ‘seasonal’ flavors only. For example peach ice-cream is never found for sale in winter, and the reason is not absence of peaches in winter in Italy, but fruits will taste different, and accordingly the ice-cream will be made not that tasty. On the other hand in summer at the peach, apricot and strawberry   harvest times all ice-cream parlors and stands offer ice-cream having the ripe fruit taste and aroma! And if you supplement it with a cream ice ball… Yum yum, it is really a heavenly delight, the true taste of Italy!

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

Below are the most popular sorts of Italian ice-ream:

FIORDILATTE /PANNA – cream ice

CREMA – caramel crème or crème brulee

NOCCIOLA – nut ice-cream

BACIO – translated as ‘kiss’, and its taste is the same: hazel-nuts with chocolate

STRACCIATELLA – caramel crème with chocolate chips

PISTACCHIO – pistachio ice-cream

FRAGOLA – strawberry ice-cream

MENTA – mint ice-cream, so refreshing at a hot summer day

LIMONE – lemon ice-ream, refreshing too

PESCA – peach ice-cream

LAMPONE – raspberry ice-cream

ALBICOCCA – apricot ice-cream

Where can you buy the tastiest ice-cream gelato in Milan? One of the best ice-cream gelato artigianale production chains is GROM,

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

and you can find its shop sign in many Italian cities and in Milan ice-cream parlor gelateria GROM is situated closeby La Scala theatre at the address: Via Santa Margherita, 16.

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

And as gelaterias can be found almost in every corner in Milan and throughout Italy, distinguishing one as best seems difficult. I am just going to tell you the rules for determining the high quality Italian gelato and complying with the rules will help you to determine the tastiest ice-cream. So:

  1. Externally the ice-ream should not be too glazy (‘glazy’ appearance means palm oil content that doesn’t improve the taste at all)
  2. The color of the ice-cream should not be too bright (colorant content)
  3. The ice-cream should melt fast (otherwise it contains emulsifier)
  4. The ice-cream should not raise a thirst (too much sugar)
  5. Fruit ice-cream is made of seasonal fruits only (please see above)

ITALIAN ICE-CREAM – GELATO. WHERE YOU SHOULD BUY AND HOW YOU SHOULD SELECT ICE-CREAM

Moreover it is a very profitable business not only in Italy, but I promise a separate post on the issue to be released soon.

 

Have a nice journey and buon appetito!

 


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