Gelato: A 500-Year Love Story
Buongiorno, and welcome!
I am a sucker for a good teen romance. I know, I know, laugh all you want, but there’s something satisfying about what I have fondly dubbed the soap operas of the literary world. No matter what kind of woes the protagonists have with their environment, self-esteem and each other, you can always count on a fairytale ending waiting for you on the last page. It’s ridiculously easy to get sucked into these characters and their all-too-recognizable laundry lists of bottled-up feelings ready to spill over plot twists you totally saw coming.
Recommendations? Sure, I have tons. Jenna Evans Welch’s Love and Gelato is one I really enjoyed. My favorite part of Mrs. Welch’s book is that it offers multiple love stories all at once: one in the present, one in the past, and one with Italy and its culture. So, naturally, after I finished crying over the back cover, I was curious to learn more about gelato, the Italian treat the protagonist, Lina, was able to turn to at her best and worst.
Turns out, people have been falling in love with gelato for over five centuries as it spread from its birthplace in Italy to reach the cultures beyond. It’s a deceitful dessert: while you may think it similar to ice cream or sherbet, there are some subtle differences that significantly improve its taste and texture in comparison. From its history to its many, many flavors, you can never truly know everything about this delectable treat, but at least I can say I tried. While the run-down on gelato could take all day, somehow I was able to condense it into the six fun facts I found most interesting.
Without further ado, let’s dig in!
Alchemists were essentially medieval chemists who pushed the boundaries of the scientific knowledge of the day by mixing whatever ingredients they could get their hands on just to see what would happen. One theory is that an early form of gelato was developed in this way by an alchemist named Cosimo Ruggieri during a cooking competition in Florence. However, the invention was not officially coined until the time of Bernardo Buontalenti, a Florentine architect who introduced a similar dessert at a banquet hosted by the current king of Spain. There is even a gelato flavor named after him: the Buontalenti, a simple flavor that is said to resemble the taste of condensed milk. Later, gelato as we know it was further developed by the Sicilian Francisco Procopio, who moved to Paris from Palermo in his efforts to market the treat. His cafe made gelato a popular treat across the continent, and earned him citizenship in France thanks to the Sun King Louis the 14th’s fondness for the chef’s creation. Additionally, he was also given a royal gelato license, making him the only person in France legally allowed to make or sell gelato. Not long after, gelato was introduced in the Americas thanks to European colonization of the area, and the rest is… well… history. I find it mind-boggling that traditional gelato preceded the United States itself and still shows no signs of fading from Western culture.
For more information on the history of gelato, visit the Carpigiani Gelato Museum’s home page: https://www.gelatomuseum.com/en
“Ice cream, gelato, sherbet, custard - oh, same thing!” We’ve all said it before. How similar are these desserts actually, though? The secret is in the way they are made. Though each begins with a similar custard base, gelato recipes include more milk with a lower ratio of cream and egg yolks. The additional egg yolks in ice cream add a lighter and fluffier texture, as well as prolong shelf life. This means you’d better eat fast, as the thicker texture of gelato indicates a shorter shelf life and a faster melting rate. Moreover, with less cream comes less butterfat, which coats the tongue and inhibits flavor intensity and freshness in larger quantities. Because gelato limits the amount of butterfat, many gelato fans claim it is more flavorful than ice cream. It probably also helps that gelato is churned at a lower speed, incorporating less air into the dessert in the process. This makes gelato denser and more elastic. However, there are some benefits to higher whipping speeds: this extra air helps ice cream retain its shape once it is scooped out. The last major difference is temperature: gelato is served at a warmer temperature than ice cream. This indicates that gelato, especially with its lower egg ratio, is more dangerous atop a waffle cone, but at least there’s less danger of getting a brain freeze!
Here’s the Food Network’s take on the subtle differences between the two: https://www.foodnetwork.com/fn-dish/news/2015/06/gelato-vs-ice-cream-whats-the-difference
Remember that Carpigiani Gelato Museum thing from a second ago? I’d recommend taking a second look at that link if I were you. Apparently, the museum is actually a branch of the world’s first gelato university, the Carpigiani Gelato University. It was founded by the Carpigiani company, which produces gelato-making equipment, in 2003 to preserve the centuries-old traditional artisanship of gelato production. Through Carpigiani, chefs of all ages from across the world are given an opportunity to learn about authentic Italian gelato from renowned professionals. The university offers a combination of learning in a classroom setting as well as more interactive experiences working in the kitchens. Many graduates, or “gelatieres”, as the university refers to them, actually end up in charge of their own gelato businesses. Classes usually range from 15-30 people who share a common language and passion for sweet treats, and they often end up as roommates since a large percentage of students who attend Carpigiani travel from elsewhere. The students work 8 hours per day for varying amounts of time (depending on their designated course) with professional gelato chefs, pastry chefs, and business consultants. They often live near the campus and room together. I’d start saving up now, though: the most basic course costs about 1300 dollars. Maybe you can apply for a scholarship?
Meet Samuel Kelerstein, owner of Glyk Gelato and Carpigiani alumni in this Insider article: https://www.insider.com/gelato-university-italy-2017-11
5° Fahrenheit: the sweet spot for gelato’s quintessential serving temperature. Keeping gelato at a temperature anywhere around there ensures that it best shows off its unique flavor and texture when it is finally ready to be eaten, which, because gelato’s shelf life isn’t that long, shouldn’t be more than a day or two later. Most gelato shops, or gelaterias, are able to regulate the temperature of their gelato by using metal tins with lids. Beware of gelaterias with gelato stacked too high on display, though - this usually indicates that the gelato isn’t being kept at the correct temperature and its consistency won’t be ideal. When it’s time to eat, the best gelato is served with a spade, not a scoop. The elasticity of gelato plus a rounded ice cream scoop don’t typically get along too well, leading to a messy and clumsy serving process. The spade solves this dilemma and comes in handy when trying to scrape off the extra gelato into a cup, cone, or if you’re feeling really fancy, brioche. Meet the panino al gelato, a popular Italian dessert that isn’t too difficult to imagine: it’s just a scoop - sorry, spade - of gelato sandwiched inside a warm pastry. Another option is affogato, which means “drowned” in Italian. It’s simply a cup of gelato with a shot of espresso poured over it. In most gelaterias, these more adventurous options can be paired with virtually any flavor, so choose wisely!
Click here for Go-Today’s guide to spotting the best gelaterias in Italy, as well as a few recommendations: https://blog.go-today.com/culinary-adventures/ultimate-guide-best-gelato-italy/
Like ice cream, gelato flavors range from the more common chocolate and vanilla to the outlandish blue “smurf gelato”, puffo (which apparently tastes like licorice for some reason). For instance, all self-respecting gelaterias will carry bacio, a gelato flavor reminiscent of a hazelnut candy sold by the Perugina chocolate company in Umbria; stracciatella, which is packed with chocolate shavings; fruit flavors such as strawberry, pineapple, mango, apricot, or lemon; as well as nut flavors like pistachio, walnut or almond. Mint flavored gelato, dark chocolate gelato, and coffee flavored gelato are usually among the most popular in Italy. However, the best part about gelato is experiencing strong flavors, so there are also plenty of more unique varieties to choose from. To start, “zuppa inglese”, which literally translates to “English soup”, is reminiscent of trifle, a popular British dessert featuring custard and sponge cake. One flavor incorporates hot chili peppers into a chocolate flavored gelato, while another is the gelato equivalent of rice pudding. Often, tourists in Italy prefer to pair flavors as opposed to eating them on their own. With options like lemon and licorice, cinnamon and pear, and raspberry and white chocolate, who could possibly say no? If you’re feeling extra hungry, you could even try adding a third flavor: carrot, chocolate and coffee, anyone?
The Recipe ranked 30 of their favorite gelato flavors. See the full list here: https://www.therecipe.com/ranking-gelato-flavors/
Before I began researching this delectable dessert, I had never eaten gelato, but once I started working on this article, I knew I had to give it a shot. We made a family outing of it: my parents and I each ordered something different and passed around the bowls, sampling each flavor as we pleased. The first mouthful was life changing. It’s one of those foods you can’t help but love! I particularly enjoyed combining pistachio and dark chocolate gelato, as the sweet, buttery pistachio flavor complemented the intensity of the chocolate. We also ordered an affogato, since my dad and I are both coffee fanatics. It included a scoop of creamy vanilla gelato that was, sure enough, drowned in a shot of espresso. Because the gelato was so dense and sweet, it went perfectly with the coffee. (Remind me to put that in a valentine card next February: we go together like affogato!) Interestingly, gelato actually tastes quite distinct from ice cream when you know what to look for. Sure enough, it is more dense, flavorful and definitely not for the faint of heart. We could have made a meal out of the three scoops we ordered. On the other hand, it’s not as refreshing as ice cream, and on a hot day I admit I’d prefer a trip to Dairy Queen. Where ice cream is more of an afternoon treat, gelato is clearly a dessert. However, it’s a dessert I would eat every meal of the day if I could!
For your own sakes, I beg you to give gelato a chance. It will change your life too. Once you try some, leave a comment to let me know what you think. I’d love to hear from you!
Thus ends yet another love story with gelato: that of an avid reader who came across the term in a book and couldn’t help but investigate. Now at your local bookstore. (Sorry, not really. Feel free to stick with Mrs. Welch’s version.) I have to admit, though, my love life seems a lot richer with such a delicious and romantic treat in it. Learning about gelato ultimately gave me the courage to try something new and unexpected, and it turned out to be an exciting adventure for the whole family. I even got to annoy them with random gelato facts as we ate! What better way to spend an evening than learning something new while simultaneously gorging yourself on a sugary scoop - er, spade - of this miracle food?
I think that’s what I learned from my brief but passionate affair with gelato: jumping headfirst (or gelato spoon-first) into the unknown may not always be the easiest decision, but it’s the best way to experience the world. Though a happy-ever-after isn’t guaranteed, I hear you learn a lot from heartbreak, too. That said, today I dare you to go on an adventure. Stray off the beaten path. Take a risk. Maybe even try gelato, if you’re up to it. I promise, stepping out of your comfort zone a little will make your day so much sweeter.
I am a sucker for a good teen romance. I know, I know, laugh all you want, but there’s something satisfying about what I have fondly dubbed the soap operas of the literary world. No matter what kind of woes the protagonists have with their environment, self-esteem and each other, you can always count on a fairytale ending waiting for you on the last page. It’s ridiculously easy to get sucked into these characters and their all-too-recognizable laundry lists of bottled-up feelings ready to spill over plot twists you totally saw coming.
Recommendations? Sure, I have tons. Jenna Evans Welch’s Love and Gelato is one I really enjoyed. My favorite part of Mrs. Welch’s book is that it offers multiple love stories all at once: one in the present, one in the past, and one with Italy and its culture. So, naturally, after I finished crying over the back cover, I was curious to learn more about gelato, the Italian treat the protagonist, Lina, was able to turn to at her best and worst.
Turns out, people have been falling in love with gelato for over five centuries as it spread from its birthplace in Italy to reach the cultures beyond. It’s a deceitful dessert: while you may think it similar to ice cream or sherbet, there are some subtle differences that significantly improve its taste and texture in comparison. From its history to its many, many flavors, you can never truly know everything about this delectable treat, but at least I can say I tried. While the run-down on gelato could take all day, somehow I was able to condense it into the six fun facts I found most interesting.
Without further ado, let’s dig in!
******
Fun Fact #1: Gelato might have been invented by an alchemist.
(Photo "gelato" by katbert is licensed under CC BY-NC-SA 2.0 )
Alchemists were essentially medieval chemists who pushed the boundaries of the scientific knowledge of the day by mixing whatever ingredients they could get their hands on just to see what would happen. One theory is that an early form of gelato was developed in this way by an alchemist named Cosimo Ruggieri during a cooking competition in Florence. However, the invention was not officially coined until the time of Bernardo Buontalenti, a Florentine architect who introduced a similar dessert at a banquet hosted by the current king of Spain. There is even a gelato flavor named after him: the Buontalenti, a simple flavor that is said to resemble the taste of condensed milk. Later, gelato as we know it was further developed by the Sicilian Francisco Procopio, who moved to Paris from Palermo in his efforts to market the treat. His cafe made gelato a popular treat across the continent, and earned him citizenship in France thanks to the Sun King Louis the 14th’s fondness for the chef’s creation. Additionally, he was also given a royal gelato license, making him the only person in France legally allowed to make or sell gelato. Not long after, gelato was introduced in the Americas thanks to European colonization of the area, and the rest is… well… history. I find it mind-boggling that traditional gelato preceded the United States itself and still shows no signs of fading from Western culture.
For more information on the history of gelato, visit the Carpigiani Gelato Museum’s home page: https://www.gelatomuseum.com/en
Fun Fact #2: Ice cream and gelato are actually very different.
(Photo "Gelato 2" by minonda is licensed under CC BY-NC 2.0 )
“Ice cream, gelato, sherbet, custard - oh, same thing!” We’ve all said it before. How similar are these desserts actually, though? The secret is in the way they are made. Though each begins with a similar custard base, gelato recipes include more milk with a lower ratio of cream and egg yolks. The additional egg yolks in ice cream add a lighter and fluffier texture, as well as prolong shelf life. This means you’d better eat fast, as the thicker texture of gelato indicates a shorter shelf life and a faster melting rate. Moreover, with less cream comes less butterfat, which coats the tongue and inhibits flavor intensity and freshness in larger quantities. Because gelato limits the amount of butterfat, many gelato fans claim it is more flavorful than ice cream. It probably also helps that gelato is churned at a lower speed, incorporating less air into the dessert in the process. This makes gelato denser and more elastic. However, there are some benefits to higher whipping speeds: this extra air helps ice cream retain its shape once it is scooped out. The last major difference is temperature: gelato is served at a warmer temperature than ice cream. This indicates that gelato, especially with its lower egg ratio, is more dangerous atop a waffle cone, but at least there’s less danger of getting a brain freeze!
Fun Fact #3: If you want to make gelato, you should learn from the best.
(Photo "Chicho Gelato" by StuRap is licensed under CC BY-NC-ND 2.0 )
Remember that Carpigiani Gelato Museum thing from a second ago? I’d recommend taking a second look at that link if I were you. Apparently, the museum is actually a branch of the world’s first gelato university, the Carpigiani Gelato University. It was founded by the Carpigiani company, which produces gelato-making equipment, in 2003 to preserve the centuries-old traditional artisanship of gelato production. Through Carpigiani, chefs of all ages from across the world are given an opportunity to learn about authentic Italian gelato from renowned professionals. The university offers a combination of learning in a classroom setting as well as more interactive experiences working in the kitchens. Many graduates, or “gelatieres”, as the university refers to them, actually end up in charge of their own gelato businesses. Classes usually range from 15-30 people who share a common language and passion for sweet treats, and they often end up as roommates since a large percentage of students who attend Carpigiani travel from elsewhere. The students work 8 hours per day for varying amounts of time (depending on their designated course) with professional gelato chefs, pastry chefs, and business consultants. They often live near the campus and room together. I’d start saving up now, though: the most basic course costs about 1300 dollars. Maybe you can apply for a scholarship?
Meet Samuel Kelerstein, owner of Glyk Gelato and Carpigiani alumni in this Insider article: https://www.insider.com/gelato-university-italy-2017-11
Fun Fact #4: The best gelato is served in a very specific way.
(Photo "P1000995" by Paolo Zacchi is licensed under CC BY-NC-ND 2.0 )
5° Fahrenheit: the sweet spot for gelato’s quintessential serving temperature. Keeping gelato at a temperature anywhere around there ensures that it best shows off its unique flavor and texture when it is finally ready to be eaten, which, because gelato’s shelf life isn’t that long, shouldn’t be more than a day or two later. Most gelato shops, or gelaterias, are able to regulate the temperature of their gelato by using metal tins with lids. Beware of gelaterias with gelato stacked too high on display, though - this usually indicates that the gelato isn’t being kept at the correct temperature and its consistency won’t be ideal. When it’s time to eat, the best gelato is served with a spade, not a scoop. The elasticity of gelato plus a rounded ice cream scoop don’t typically get along too well, leading to a messy and clumsy serving process. The spade solves this dilemma and comes in handy when trying to scrape off the extra gelato into a cup, cone, or if you’re feeling really fancy, brioche. Meet the panino al gelato, a popular Italian dessert that isn’t too difficult to imagine: it’s just a scoop - sorry, spade - of gelato sandwiched inside a warm pastry. Another option is affogato, which means “drowned” in Italian. It’s simply a cup of gelato with a shot of espresso poured over it. In most gelaterias, these more adventurous options can be paired with virtually any flavor, so choose wisely!
Click here for Go-Today’s guide to spotting the best gelaterias in Italy, as well as a few recommendations: https://blog.go-today.com/culinary-adventures/ultimate-guide-best-gelato-italy/
Fun Fact #5: It is likely that gelato flavors outnumber all the bricks in the Colosseum.
(Photo "July 7, 2017" by osseous is licensed under CC BY 2.0 )
Like ice cream, gelato flavors range from the more common chocolate and vanilla to the outlandish blue “smurf gelato”, puffo (which apparently tastes like licorice for some reason). For instance, all self-respecting gelaterias will carry bacio, a gelato flavor reminiscent of a hazelnut candy sold by the Perugina chocolate company in Umbria; stracciatella, which is packed with chocolate shavings; fruit flavors such as strawberry, pineapple, mango, apricot, or lemon; as well as nut flavors like pistachio, walnut or almond. Mint flavored gelato, dark chocolate gelato, and coffee flavored gelato are usually among the most popular in Italy. However, the best part about gelato is experiencing strong flavors, so there are also plenty of more unique varieties to choose from. To start, “zuppa inglese”, which literally translates to “English soup”, is reminiscent of trifle, a popular British dessert featuring custard and sponge cake. One flavor incorporates hot chili peppers into a chocolate flavored gelato, while another is the gelato equivalent of rice pudding. Often, tourists in Italy prefer to pair flavors as opposed to eating them on their own. With options like lemon and licorice, cinnamon and pear, and raspberry and white chocolate, who could possibly say no? If you’re feeling extra hungry, you could even try adding a third flavor: carrot, chocolate and coffee, anyone?
The Recipe ranked 30 of their favorite gelato flavors. See the full list here: https://www.therecipe.com/ranking-gelato-flavors/
Fun Fact #6: Gelato is so, so, SO delicious!
Before I began researching this delectable dessert, I had never eaten gelato, but once I started working on this article, I knew I had to give it a shot. We made a family outing of it: my parents and I each ordered something different and passed around the bowls, sampling each flavor as we pleased. The first mouthful was life changing. It’s one of those foods you can’t help but love! I particularly enjoyed combining pistachio and dark chocolate gelato, as the sweet, buttery pistachio flavor complemented the intensity of the chocolate. We also ordered an affogato, since my dad and I are both coffee fanatics. It included a scoop of creamy vanilla gelato that was, sure enough, drowned in a shot of espresso. Because the gelato was so dense and sweet, it went perfectly with the coffee. (Remind me to put that in a valentine card next February: we go together like affogato!) Interestingly, gelato actually tastes quite distinct from ice cream when you know what to look for. Sure enough, it is more dense, flavorful and definitely not for the faint of heart. We could have made a meal out of the three scoops we ordered. On the other hand, it’s not as refreshing as ice cream, and on a hot day I admit I’d prefer a trip to Dairy Queen. Where ice cream is more of an afternoon treat, gelato is clearly a dessert. However, it’s a dessert I would eat every meal of the day if I could!
For your own sakes, I beg you to give gelato a chance. It will change your life too. Once you try some, leave a comment to let me know what you think. I’d love to hear from you!
******
Thus ends yet another love story with gelato: that of an avid reader who came across the term in a book and couldn’t help but investigate. Now at your local bookstore. (Sorry, not really. Feel free to stick with Mrs. Welch’s version.) I have to admit, though, my love life seems a lot richer with such a delicious and romantic treat in it. Learning about gelato ultimately gave me the courage to try something new and unexpected, and it turned out to be an exciting adventure for the whole family. I even got to annoy them with random gelato facts as we ate! What better way to spend an evening than learning something new while simultaneously gorging yourself on a sugary scoop - er, spade - of this miracle food?
I think that’s what I learned from my brief but passionate affair with gelato: jumping headfirst (or gelato spoon-first) into the unknown may not always be the easiest decision, but it’s the best way to experience the world. Though a happy-ever-after isn’t guaranteed, I hear you learn a lot from heartbreak, too. That said, today I dare you to go on an adventure. Stray off the beaten path. Take a risk. Maybe even try gelato, if you’re up to it. I promise, stepping out of your comfort zone a little will make your day so much sweeter.
Another beautifully written piece! I’m off to find some gelato now...
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