What is Italy? This is a lace of narrow streets, sun-drenched olive groves, the eternal beauty of ancient Roman architecture and… queues at the legendary gelaterias, where they sell the best Italian ice cream – a delicious, refreshing treat.
From time immemorial
Historians claim that the invention of ice cream dates back to the 5th century BC. e. For the first time, a dessert made from fruit juice turned into ice appeared on the tables of Chinese emperors. The ancient Romans were also fans of cold food. Patrician meals often ended with a dish consisting of a whipped dish of snow, nuts, honey and ice-cold berry puree.
Europeans learned to freeze milk mixtures only in the 13th century, when the Venetian merchant Marco Polo brought a recipe for real cold sherbet from the Middle Kingdom. Since then, the new dish has become an indispensable item on the menu of aristocrats, and the chefs kept the method of its preparation a strict secret.
Ice cream became widely available thanks to an entrepreneur from Italy. In 1686, a Sicilian fisherman, who inherited a primitive machine for making cold delicacies from his grandfather, opened his own cafe in Paris . This is how the first gelateria was born.
Features of making ice cream
Today, the world’s most popular ice cream is made in Italy and is called gelato, which translates as “frozen.” There are two types of its preparation. The first, factory-made, is based on the technology of blowing air during freezing, which gives the ice cream a loose structure and volume. This method involves the use of milk powder, emulsifiers, concentrated juices and is characterized by a long shelf life of the product.
The most delicious ice cream is made by hand and sold in small family shops . Gelataio masters use the golden rule: no synthetic flavors, preservatives or hydrogenated fats! The ingredients are mixed immediately before serving the dessert to the customer. The delicacy is never prepared for future use.
Real Italian ice cream consists of whole milk (60%), cane sugar (20%) and fillers (10%). No cream! Their role is played by vegetable fats (no more than 10%). There is also a taboo on water. If you find particles of ice in Italian ice cream, then you have a low-quality product.
Pay attention to the color of the dessert. If it “pleases” the eye with bright acidic shades, run away from gelateria. Her owner saves on natural ingredients, replacing them with artificial colors. In Italy, true gelato is distinguished by muted pastel colors, exquisite taste and delicate aroma.
Popular varieties of gelato
Gelato makers are big entertainers. The number of names makes your eyes wide open, but you need to choose 2 or 3 balls (more will not fit in the container). To make your choice easier, Gourmet Tour has prepared a list of the most delicious ice cream in Italy:
- orange chocolate (cioccolato all’arancia);
- hazelnuts and chocolate (bacio);
- cottage cheese and rum (ricotta);
- zabaglione;
- licorice (liquirizia);
- tropical fruits (frutti tropicali);
- coffee (al caffè);
- caramel and nuts (il torrone);
- blueberry (mirtillo);
- wild berries (frutti di Bosco);
- rum and raisins (malaga).
In terms of presentation form, gelataio masters in Italy are adherents of the classics. They pack their sweet masterpieces in paper cups (coppetta) or waffle cones (cono).
Where to try the best gelato in Italy
Don’t let the question of how much ice cream costs in Italy bother you. The price of the dessert is low – buying one ball will lighten your wallet by only 1.5-3 €. It is much more important to know where the best gelato in the country is sold.
Giolitti, Rome
There is a historical cafe 220 m from the Pantheon. It gained worldwide fame after the release of the film “Roman Holiday,” in which the main character treats his companion to a portion of gelato at Giolitti. The cost of ice cream here is higher than in neighboring confectionery shops (2 large scoops – 3.5 €), but this does not prevent the famous establishment from collecting queues of satisfied customers.
Gelateria Della Palma, Rome
It is difficult to find such a variety of types of ice cream as in Gelateria Della Palma in all of Italy. 150 varieties of treats are stored in refrigerated trays. Here you will be offered both chocolate gelato and classic vanilla, as well as sweet delicacies with exotic flavors: lavender, basil, champagne and blue cheese. The price of a small portion is 2.5 €.
Cioccolati Italiani, Milan
It’s hard to surprise Italians with ice cream. But, lo and behold, the masters of Cioccolati Italiani successfully cope with this. To be sure, order the Arancia Rossa, created from the blood oranges of Sicily, or the Frutti Misti di Bosco, an airy delight with flavors of blackberries, currants, blueberries and raspberries. A large portion of ice cream will cost 5 €.
Gelato Giusto, Milan
Another gelateria specializing in non-trivial tastes. Here, in the center of the capital of Lombardy, they serve ice cream with Parmesan, ketchup, artichokes and ricotta. According to the owners, only bio-products from local farmers are used to produce sweet creations. The cost of two medium-sized balls is 2.5 €.
Gelateria dei Neri, Florence
You can buy inexpensive ice cream in the heart of Italian Tuscany at Gelateria dei Neri. The cafe’s selection includes timeless classics, as well as soy and vegan varieties. Every season, local wizards invent something new. Here you will be offered gelato with flavors of rose, licorice and salted caramel. The price per ball starts from 1.5 €.
Vivoli, Florence
Since 1929, the Vivoli confectionery has been selling sweets next to the Basilica of Santa Croce. Her specialty is gelato di riso (rice ice cream) and amazing Italian semifreddo desserts. Unlike similar establishments, which open their doors no earlier than 11:00, the cafe serves guests from 7:30 in the morning until midnight. A portion of two balls costs 2 €.
Interesting facts about gelato
Ice cream in Italy is not just a beloved sweet by many. People dream about him in the summer heat, songs are dedicated to him, he is featured in films. Gelato is also famous for its records. So, in 2011, a giant dessert weighing 800 kg and 2.81 m high was prepared in Rimini .
Just to build the cone for the sweet giant it took 700 kg of chocolate and 2,000 wafers. The taste of the frozen masterpiece, included in the Guinness Book of Records, was provided by mascarpone cheese, whole milk, sugar and cherries.
The art of making real ice cream in Italy is taught at the university! In 2003, the higher education institution Gelato University opened in Bologna. Today, 12,000 students master the art of creating confectionery masterpieces here.