Posted by: debrakolkka | June 14, 2011

Gelato anyone?

a man who likes his gelato

Gelato is a serious business in Italy – as it should be. Artisanal gelatai (gelato makers) make fresh gelato daily from quality, seasonal ingredients, and we love them for it.

Gelato is simply the Italian word for icecream.  However, I think it tastes better in Italy than anywhere.  I am speaking from years of research and icecream experience.  Genuine Italian gelato contains less milk fat than other icecream.  Another key difference is the amount of air pumped into the mixture during churning.  There is quite a big difference – 25% for gelato, 80 – 120% for icecream.  Gelato is therefore more dense and has more intense flavour.  Good gelato relies on the pure flavour of its ingredients.

Fior di latte (milk and cream) is the basic flavour.  Crema is made with egg yolks and flavoured with vanilla.  From these 2 bases the other flavours are added.  Good gelato should reflect the seasons.  Chocolate is, of course, great all year, but the fruit and nut flavours should be of the season to ensure the best quality.

I have written about Grom and San Crispino, but most towns and villages would have a gelateria where fresh gelato is made.  Our lovely Paolo dons his white cap each day to make a delicious selection in his new gelateria at Gallicano. He took me backstage to show me his machine, which he says is the Ferrari of gelato makes. The two machines necessary to make this delicious stuff cost around 40,000 euro.

where the mix is made

Once the mixture is prepared it is put into the churn/freezer to turn it into gelato.

the churn/freezer

 You can have the best machinery in the world, but the end product really depends on the ingredients that go in. Paolo makes the very best gelato I have eaten. It is made fresh every day and the hazelnut and pistachio flavours will make you heart sing.

being served by Paolo will make it taste even better

I rarely eat icecream outside of Italy now.  I have been spoiled.

Click here to see more on Paolo’s new gelateria.


Responses

  1. There is nothing like the real gelato in Italy. Nothing. It transcends any other ice cream in the world. Just my opinion.

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  2. Sigh….yum.

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    • Yes, sigh, I want a hazelnut gelato right now.

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  3. Italian icecream is rather special isn’t it. Ohh, to have a little scoop right now…

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    • I think it is the best. I’m sure it is because it is made every day and has no preservatives.

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  4. I loved the Paolo Gelatteria tips…

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  5. I believe in your years of research and icecream experience!
    I wish I could get one of those.
    🙂
    I know, I just have to go there 😉

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    • If you go to Grom, look for Marron Glace, at San Crispino the liquirizia (licorice) is delicious. Sometimes Paolo does a caramel fig – so good.

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  6. Sigh!…..I remember well Paolo’s fabulous gelatos in Bagni di Lucca…..I feel like a lick right now! I do agree, Deb, that nothing beats the amazing range of gelato flavours in Italy. My favourites were the pear and the fig. I’ve never been to Grom, but I’ve always been happy picking up a gelati in a tiny shop anywhere when travelling in Italy. The pride that goes into making this wonderful confection is obvious. I am lucky that we have Bello’s Gelati near my home, a bit of little Itay away from Italy. Mr Bello takes the same pride in making his wonderful gelatis in Adelaide. I love sampling his watermelon and rockmelon flavours in the summer time.

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    • I like pear as well and Paolo’s caramel fig is wonderful.

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  7. Does Paulo put a dollop of (real) whipped cream on top? If not perhaps he makes a few granitas’ as well; heavenly layers of whipped cream, icy crunchy sweetened espresso (or lemon) in between in a tall glass with a long spoon that dips right down to the bottom……FYI ‘you can have the best machinery in the word’…..I suspect you meant ‘world’…..but there IS a lot of ‘machinery’ in a word; sort of!

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    • As I said, I can’t type, and it doesn’t seem to matter how many times I check, mistakes get through. Paolo does have cream to put on top but I’m not sure about the granitas. I will check it out next time.

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  8. I agree, the quality and freshness of the ingredients, together with a long tradition make all the difference. I hardly ever have gelato (or ice cream) outside Italy…

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    • Have you been to visit Paolo in his new gelateria?

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  9. The ingredients are so fresh that I might not wish lemon gelato on anyone with a sweet tooth, but coconut or café gelato? Now there are some ice-creams!

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  10. My two absolute favorites-nocciola and pistachio!

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  11. One day…just one day I am going to visit Italy and eat gelato 😀

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  12. Love to know what you think of the gelato at Gerbino’s Pasticceria & Bread & Butter Bakery – Ashgrove Ave Newmarket. Haven’t had enough gelato in Italy to compare.

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    • I have eaten gelato in Australia, and while it can be good, it is not the same as in Italy. Maybe is goes all the way back to Italian cows.

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  13. Sapere che così tanta gente apprezza il gelato artigianale e sa riconoscerne la qualità fa davvero molto piacere e mi incoraggia ancora di piú a fare meglio ogni mattina in laboratorio dove gesti che possono sembrare ripetitivi in realtà poi si trasformano in un prodotto cosí unico e magico che regala sensazioni al palato e ricordi alla memoria magari dopo un bel viaggio in Italia. Oggi purtroppo i gusti si sono un pó uniformati e spesso anche se sulla porta di qualchel negozio il cartello dice “Gelato Artigianale” tu entri per regalarti una pausa di gusto e tradizione…ma poi del cono a 4 gusti (dal prezzo esagerato) in bocca non riesci a distinguere nessun sapore e in piú dopo alcuni minuti un bel retrogusto di stabilizzanti e grassi idrogenati affiora al palato e ti accompagnerà per ore. Questo perché nel nostro settore c’é oggi molta improvvisazione da parte di operatori che fino al giorno prima magari facevano altri mestieri e attratti dall’utopia di un facile guadagno pensano di poter fare del buon gelato abbracciando aziende produttrici di ingredienti dove la parola d’ordine é : “facile, veloce, economico!!! ” invece secondo me un gelataio deve selezionare le materie prime, provare, assaggiare a volte anche sbagliare così che per rendere l’idea della parola ARTIGIANALE può capitare che la mia crema oggi sappia un pó di bruciato, perché l’ho fatta attaccare alla pentola mentre la giravo sul fuoco o che magari sia meno gialla di ieri perché le uova fresche erano piú piccole. Così come le fragole sono a volte piú rosse a volte piú o meno saporite. Il gelato é come un salvadanaio quello che ci metti ce lo ritrovi e la soddisfazione del cliente dipende in gran parte da questo. Queste alcune mie considerazioni scusate se sono stato un pó lungo e ho scritto in Italiano un abbraccio a tutti voi e alla mia cara amica Debra always kind and lovely with me and my icecream (gelato! i’m sorry)

    Saluti dall’ Italia. Paolo

    Teme ber that:

    Eversione can make Gelato…
    Someone can make a good Gelato…
    Not many person have the skill to try to make
    a good Gelato every day…

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    • Ciao Paolo, Everyone loves your gelato, especially me.

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  14. Yes, yes and yes. Gelato is now becoming ubiquitous but it is never the same in anywhere else than in Italy.

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    • Italian gelato is definitely the best I have tasted.

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      • I knew I commented here. Hihi 😉

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  15. You came back!

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  16. […] I have to divide my gelato eating between Grom, San Crispino and my all time favourite, Paolo’s gelato in Fornaci di […]

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