When you visit any corner of the "Bella Italia", you cannot miss the opportunity to enjoy a real gelato while walking. The authentic Italian gelato is an institution, it is part of the gastronomic culture.
The term gelato is derived from the Latin gelatus (frozen) and has its own characteristics with traditional recipes that have been passed down from generation to generation.
If there is something that defines the quality of Italian ice cream, it is undoubtedly its artisan nature. For the Italians, gelato is a symbol of their culture. The best recipes are passed on from father to son, adapting to the new times but always maintaining the artisan essence of its production and the maximum quality of its ingredients.
Gelato differs from other ice creams in having a lower content of. It is also usually low in sugar, having between 16 and 22%, this amount being carefully balanced with the water to prevent it from freezing. Typically, Italian gelato and sorbet contain a stabilizing base, which is usually egg yolk in yellow cream-based flavors such as zabaione and flan. The yellow cream base with egg yolk is heated to 65°C. The gelato mixture needs to rest for several hours after pasteurization for the milk proteins to hydrate or bind with the water. This hydration reduces the size of the ice crystals, resulting in a smooth texture of the final product.
The high quality artisan gelato maintains its optimal texture (due to the delicate ice crystals) and flavor for only a few days, even when carefully stored at the proper temperature. This is why gelato makers usually make their own ice cream in the same place.
You know, if you visit Italy, you can't miss the opportunity to taste its wonderful and varied flavors. Enjoy the Italian gelato!