When visiting the beautiful Mediterranean country of Italy, be sure to discover Italian Gelato at least once to experience the refinement and sweetness of this country's cuisine!
Did you know that Gelato is different from ordinary ice cream? This culinary speciality of Italian cuisine often causes confusion, with many people thinking that Gelato is simply an Italian type of ice cream, when in fact it has a completely different texture and therefore a very distinctive flavour.
Italian Gelato
Discover Italian Gelato
Gelato is high quality, made with fresh fruit and a moderate fat content, which gives it a distinctive flavour.
Even in ancient Roman times, Italians ate sweet treats made from ice or snow. Modern Gelato seems to have been developed during the Renaissance. By the late 17th century, ice cream had appeared, particularly in Naples (one of the best places in Italy to try Gelato), with many enticing and delicious ideas. By the 19th century, Gelato had become a favourite frozen treat!
So if Gelato simply means frozen, why does it taste so different from ice cream elsewhere?
Firstly, traditional Gelato contains less butterfat. Around 4 to 8 per cent of Gelato is butterfat, compared with 14% for ice cream. This means that when frozen, Gelato is less solid than ice cream (and it is kept at a temperature around 10 to 15 degrees warmer than ice cream), so it melts in your mouth more quickly.
Secondly, Gelato has a much higher density of ingredients than ice cream. To make ice cream, producers mix cream, milk and sugar – then add air (which increases the volume) and water (which increases the weight). However, these ingredients result in a much less sweet flavour. Meanwhile, in Europe, you cannot legally increase the weight of ice cream with water or its volume with air.
Gelato usually has a smoother, softer texture than ordinary ice cream
Finally, most commercial ice cream elsewhere is produced for long-term storage, which is why it is frozen more completely and has a higher fat content. Italian Gelato is rapidly frozen in small trays, which means it is fresher and of higher quality, and artisan Gelato must be eaten within a few days of being made.
In particular, when you visit Italy, you will come across homemade Gelato in every city or town because of its popularity; everyone wants to enjoy this sweet treat. It could be said that Italians are experts when it comes to making Italian Gelato.
How to choose the best-tasting Gelato when visiting Italy
Why not try Italian Gelato like the locals? You can discover its truly delicious flavour by following these special tips:
Look at the colour: this is an example of how to choose fruit ingredients in Gelato. The fruit should have its natural colour, such as bananas being light grey and pistachios being light brown. Good Gelato uses real ingredients, and producers take the time to make the best Gelato without cutting corners on ingredients like these. So if you see bright yellow banana Gelato, it may not be the best quality
Check the consistency: The nature of artisan Gelato-making differs from lower-quality Italian ice cream. Good Gelato tends to be quite viscous and there cannot be too much of it in a tray. This is because genuinely good-quality Gelato does not contain much air, due to the way it is churned by Gelato makers. Notably, Gelato tends to lose its shape when placed in a tray.
Choose Italian Gelato according to the season: this is important for a delicious Gelato because seasonal fruit is always available and tasty, with a fresher flavour for you to enjoy
A traditional Gelato shop in Italy
In particular, when buying Italian Gelato do not be afraid of having to queue, because the best Gelato shops are usually quite busy. When travelling to Italy, will you be ready to enjoy Gelato every day?
Alternatively, you can visit the chain of shops Baby Boss to experience Italian Gelato in Vietnam, made with an authentic Italian recipe and ingredients and certified to ISO 22000:2018.
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