L'Italo-Americano

L'Italo-Americano THURSDAY, JUNE 27, 2024 www.italoamericano.org 4 I n I t a l y , g e l a t o i s a truly beloved treat, deeply ingrained in our culture. With an average consumption of about 6.5 kilograms (14.3 pounds) per person annual- ly, it's easy to see how we consider gelato more than a common dessert; it's a year- round passion. Needless to say, though, i t ' s w h e n t h e s u n s h i n e s brighter – and hotter! – that we turn to our favorite iced delight for a hint of coolness and, why not, for filling our stomachs in a fresh and light way. Everybody knows that gelato plays a pivotal role in the Italian summer: dur- ing warm months, we love to go down to our local gelate- rias, often during leisurely evening strolls, the passeg- giate, to pick up a cone or cup of gelato, often enjoyed sitting outside but also on the go – in fact, gelato is perhaps the only food a true Italian accepts to consume without sitting. Gelato, for most of us, is a ritual with roots deep into our childhood: it was, per- h a p s , t h e f i r s t t h i n g w e a s k e d m i l l e l i r e f o r , a n excuse to take a break from beach games with summer friends, or the reason for an after-dinner walk with our grandparents, who would treat us, for sure, to a big c o n e w i t h e x t r a w h i p p e d cream, even if mamma had said not to spoil us. Memories: how many we have connected to a gelato! As a child, I would reli- g i o u s l y g e t m y 1 0 0 0 l i r e cones from the same gelate- ria, and always the same fla- vors: crema, cioccolato e panna, a classic. And while I have forgotten most of the hundreds of gelatos I ate throughout my life, the tex- ture, scent, and flavor of those cones are as vivid in my mind as the image I see in the morning looking back a t m e i n t h e m i r r o r : t h e deep vanilla of the cream, t h e r i c h a i r i n e s s o f t h e whipped cream, the slightly bitter kick of the chocolate. Just as vivid and cher- ished, is the face of Signor Pennaccino, the owner of t h e g e l a t e r i a , w h o w o u l d always give me my ice cream with a big smile. B u t , b e s i d e s o f f e r i n g i n s p i r a t i o n f o r P i n d a r i c flights into the past just like the one above, gelato is also a powerhouse of nutrition and health benefits. It is typically lower in fat than ice cream, ranging from 4 to 9% fat content compared to i c e c r e a m ' s 1 4 t o 2 5 % . A half-cup serving contains about 3 grams of protein a n d a p p r o x i m a t e l y 2 0 0 calories, primarily from car- bohydrates; it can be a sig- nificant source of calcium, providing about 9-10% of t h e r e c o m m e n d e d d a i l y intake in a half-cup serving. Depending on the ingredi- ents, it may also offer other vitamins and minerals, such as vitamin C in fruit-based g e l a t o o r a n t i o x i d a n t s i n dark chocolate flavors. And while it is lower in calories and fat than traditional ice cream, it is still rich in calci- u m , w h i c h h e l p s b u i l d healthy bones and teeth. Of c o u r s e , a s f o r e v e r y t h i n g that contains sugar, moder- ation is key with gelato, too. T h o s e o f y o u f a m i l i a r with it know there are two main types of gelato in Italy, milk-based and fruit-based. M i l k - b a s e d g e l a t o i s m a d e w i t h w h o l e m i l k , sugar, and sometimes cream and egg yolks, which makes it creamier and denser due to its higher fat content. On t h e o t h e r h a n d , f r u i t - b a s e d g e l a t o , o f t e n referred to as sorbetto, is made primarily from water, sugar, and fruit purée. When it comes to flavors, the stars are the only limit, but there is a fairly clear and s t a n d a r d i z e d p r o c e d u r e applicable to all good-quali- ty gelato: it all starts with high-quality base prod- u c t s such as real vanilla beans, premium cocoa, and fresh fruits and nuts. These ingredients—milk, cream, and sugar—are mixed and heated to dissolve sugars and achieve a smooth con- sistency. For custard-based gelatos, egg yolks are added to enrich texture and flavor. The mixture is then cooled, a n d f l a v o r i n g s l i k e f r u i t pureés and nut pastes are added, allowing the ingredi- ents to steep and meld fully with the base. Then comes the churn- ing process, which is differ- ent from the one used for ice cream, because it incorpo- rates less air and creates a denser, creamier product with more concentrated fla- vors. After churning, gelato undergoes a process of mat- uration, where it is kept at a specific temperature to The gelato experience: tradition, memories, and innovation FRANCESCA BEZZONE NEWS & FEATURES TOP STORIES PEOPLE EVENTS CONTINUED TO PAGE 6 A "cono:" the only food an Italian really enjoys eating while walking! (Photo: Rosshelen/Dreamstime)

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