Gelato
History
The history of
Gelato dates back to the 16th century. There is some confusion in
the origin as to where or who really invented gelato. As most stories go, it is
credited to Bernardo Buontalenti, a native of Florence, who delighted the court
of Catherina dei Medici with his creation. Italians are certainly credited with
introducing gelato to the rest of Europe; with Sicilian born Francesco Procopio
dei Coltelli who undoubtedly was one of the most influential individuals in the
history of gelato, as one of the first to sell it to the public.
Summoned to
Paris in 1686, he opened a café named after he called “café Procope”, which
quickly became one of the most celebrated haunts of the literary establishment
in France. In Italy meanwhile, the art of traditional gelato making was passed
on from father to son, improved and perfected right up to the 20th
century, when many gelato makers began to emigrate, taking their know-how to
the rest of Europe.
Famous flavor in Italy
Lemon
Frutti di bosco 
Stracciatella
Gelato VS Ice Cream
Premium ice creams are made with fresh cream (not condensed or
powdered milk), real eggs, and natural flavorings. Quality ingredients aside,
lesser ice creams also have more air whipped in. As much as half the carton may
be air, in fact. More air--or "overrun"--means softer ice cream that
scoops more easily and melts more quickly. Premium ice creams have very little
air added; gelato has no air added
at all. (There’s a minimal amount of air that's incorporated naturally
because of the churning process.)
Gelato and some premium ice creams are so dense that they require
a slightly higher serving temperature, a perfect point where your scoop is firm
but not hard and not so soft that it melts immediately. Gelato recipes usually
include more egg yolks, more milk and less cream. It actually has less fat than regular ice cream,
but gelato's low overrun makes for an extremely dense, rich and creamy treat.
Grom Gelato: The best Gelato in Rome
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