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Gelato (Italian pronunciation: [dʒeˈlaːto]; lit. 'frozen') is the common word in Italian for all kinds of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. 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 kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.[18][19][20]

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Gelato

Course	Dessert
Place of origin	Italy
Region or state	Florence, Tuscany
Created by	Cosimo Ruggeri Bernardo Buontalenti
Invented	circa 1530
Serving temperature	−14 to −11 °C 7 to 12 °F[1][2][3][4][5]
Main ingredients	60%–65% total water[6] 6%–9% total butterfat[7][8] 50% total lactose 25%—35% air[9][10] cream(5%—20%) milk(60%—80%) sugar(14%—24%)[11][12] egg yolks (optional) flavorings (fruit, nut, chocolate...etc.)[13][14]
Variations	Ice cream frozen custard
Other information	serve with spade not scoop[15]
Media: Gelato

Name

In the Italian language, gelato is the generic word for ice cream, independent of the style, so every kind of ice cream is referred to as gelato in Italian.[21] In the English language, however, the word gelato has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.[22]

History

In 1295, Marco Polo returned to Venice from China with a recipe similar to sorbet.[23]

Cosimo Ruggeri, Bernardo Buontalenti, and Catherine de' Medici were contemporaries.[24]

In Florence, Cosimo Ruggeri (died 1615), is credited with creating the first gelato, fior di latte, at the court of Catherine de' Medici, in a competition, with the theme "il piatto più singolare che si fosse mai visto".[25][26][27][28]

In the 1530s, Catherine de' Medici took gelato to Paris.[24][29]

Since 1565, Bernardo Buontalenti (1531–1608), an innovator in ice conservation, made a sorbet, with ice, and salt, consisting of lemon, wine, milk, sugar, egg, and honey,[30] "plus orange and bergamot flavouring".[31] and is credited with inventing gelato alla crema,[24][27] the egg cream gelato,[30][32] precursor to modern Florentine gelato.[33][27]

In 1686,[27] Francesco Procopio dei Coltelli, a Sicilian,[34] brought his grandfather Francesco's[35] gelato-making machine to Paris, opened Café Procope and introduced the dessert.[36] Procopio obtained French citizenship, and a royal license from Louis XIV, making him the sole producer of the frozen dessert in the kingdom.[37][38][39]

In 1904, in America, Emery Thompson built the first automated ice cream machine.[40]

In 1945, in Bologna, Bruto Carpigiani began selling gelato-making equipment,[41][42] and created Motogelatiera, the first automated gelato machine.[32] The batch freezer made it easier to store frozen desserts.[32] Carpigiani is a big manufacturer of gelato machinery.[42] Italy is the only country where the market share of artisanal gelato versus mass-produced gelato is more than 55%.^{[citation needed]}

Commercial production

The process consists of heating the ingredients to 85 °C (185 °F) for pasteurization. Then, it is lowered to 5 °C (41 °F) and mixed to the desired texture. The cold process mixes the ingredients and is batched in the freezer.[43] 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.[44] Commercial gelati are often sweetened with inverted sugar, sucrose, dextrose, or xylitol,[45] and may include a stabilizer such as guar gum.[46]

Flavors

The first, fior di latte ('milk flower'), is a plain, base ice cream with no flavor and no eggs added. Stracciatella, is fior di latte gelato with chocolate chunks. Traditional flavors of gelato include, cream (also known as custard), vanilla, chocolate, hazelnut, almond, and pistachio.[47] Modern flavors include raspberry, strawberry, apple, lemon, pineapple, and black raspberry.^{[citation needed]}

Further reading

• Hartel, Richard W.; Goff, H.Douglas (2013). Ice Cream (7th ed.). New York: Springer. ISBN 978-1-4614-6095-4.

See also

• it:Gelato (in Italian)

Dairy

• Stracciatella, a gelato that includes chocolate chunks
• Semifreddo, a class of semi-frozen dessert
• 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, called sorbetto in Italian

References

External links

• What’s the Difference Between Gelato and Ice Cream? — Reader's Digest

На других языках

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- [en] Gelato

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[es] Gelato

El gelato (en italiano ‘helado’, plural gelati) es un postre helado italiano, parecido y antecesor del helado.[1] Está elaborado con una base de 3,25% de grasa láctea, leche entera y azúcar, pudiendo incluir frutas, frutos secos, chocolate, huevos, café, u otros ingredientes frescos en función del sabor específico que se desea obtener. La mezcla de ingredientes suele hacerse en caliente, incluyendo la pasteurización. El gelato tiene un menor contenido de grasa butírica que otras tipologías de postres helados.[2] El gelato contiene un 70% menos de aire y más saborizante natural que otros tipos de postres congelados, lo que le da una cremosidad y riqueza que lo distingue de otros helados.[3][4]

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[fr] Gelato (crème glacée)

Gelato (prononciation italienne : [dʒelaːto] ; pluriel : gelati) est, en italien, français et anglais, une variante de crème glacée traditionnelle de la cuisine italienne, à base de lait, crème, différents sucres, et arômes tels que des fruits et purées fraîches, généralement plus faibles en calories, en graisses et en sucre que les crèmes glacées[1].

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[ru] Джелато

Джелато, также Желато (итал. gelato — мороженое, от лат. gelātus — замороженный) — итальянский замороженный десерт из свежего коровьего молока и сахара, с добавлением ягод, орехов, шоколада и свежих фруктов. Джелато отличается от обычного мороженого низким содержанием молочных жиров: в джелато их в несколько раз меньше, чем в обычном мороженом (в джелато — 4-6%). При этом в джелато больше сахара[1]. Это мороженое кремообразное, нежное и плотное по текстуре, оно медленно тает из-за малого содержания в нём воздуха (около 25%, в то время как в традиционном мороженом содержится чуть больше 52% воздуха). Настоящее джелато не выпускается промышленным способом: мастера (джелатьере) трудятся над ним в специальных заведениях (джелатериях) и подают мороженое сразу после его приготовления. У каждого мастера джелато получается оригинальным, с собственным вкусом и запахом.

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