L'Italo-Americano

L'Italo-Americano THURSDAY, JUNE 27, 2024 www.italoamericano.org 6 NEWS & FEATURES TOP STORIES PEOPLE EVENTS enhance flavor development and achieve a balanced taste. Precise storage and serving c o n d i t i o n s a r e c r u c i a l t o maintaining flavor and quali- ty. Gelato is typically stored a t a r o u n d - 1 2 ° C ( 1 0 ° F ) , warmer than ice cream, to retain its creamy texture and ensure the flavors are pro- nounced when eaten. Rapid c o o l i n g i n a b l a s t f r e e z e r after churning stabilizes the texture and locks in the fla- vors by preventing large ice crystals from forming. Now that we know how gelato is made, it's time to learn about where it comes from, when it was first con- cocted, and why its connec- tion with Italy is so strong. In fairness, the origins of gelato trace back to ancient times and are not necessarily associated only with Italy: in f a c t , e a r l y f o r m s o f i c e d desserts appeared for the first time in ancient China, from where they spread to the Middle East, where the Persians developed "shar- bat," a type of sorbet made from grape juice and fruit concentrates. The Romans enjoyed similar iced desserts, with Emperor Nero being a known fan. It was said he would send runners into the m o u n t a i n s t o f e t c h s n o w , which was then flavored with fruit and honey for him. During the Arab expan- sion in the 9th century, the knowledge of making more complex iced desserts was brought to Sicily, where the "sharbat" was introduced: this was the turning point and the moment when the love story between gelato and Italy really began. The Italian Renaissance marked a significant period for the development of gela- t o , w i t h C a t e r i n a d e ' Medici often being credited with introducing sorbetto to the French court in the 16th century. But it was Bernar- do Buontalenti, a famed F l o r e n t i n e a r c h i t e c t a n d artist, who "invented" mod- ern gelato in the late 1500s, when he created a creamy, frozen dessert made from milk, honey, and egg yolks, f l a v o r e d w i t h c i t r u s a n d bergamot. In 1686, Italian gelato became popular at an i n t e r n a t i o n a l l e v e l w h e n Francesco Procopio dei Coltelli, a Sicilian fisher- man, opened Café Procope i n P a r i s , w h i c h b e c a m e renowned for serving gelato to European aristocracy and intellectuals. T h e i n v e n t i o n o f t h e hand-cranked freezer in the mid-19th century allowed for more widespread pro- duction and consumption, w i t h f u r t h e r s i g n i f i c a n t advancements taking place i n t h e 2 0 t h c e n t u r y w i t h modern refrigeration and freezing techniques, leading to the flourishing of arti- sanal gelaterias across Italy. Post-World War II, gelato became a thing also in North America, where it was intro- duced by Italian migrants. Today, traditional flavors such as stracciatella, fior d i l a t t e , a n d n o c c i o l a r e m a i n s t a p l e s i n I t a l i a n gelaterias, along with other perennial favorites like pis- tachio, lemon, strawber- ry, and chocolate. But, in recent years, gelato makers have become increasingly innovative, experimenting w i t h u n i q u e f l a v o r s l i k e basil lemon, goat cheese and candied fig, matcha, black sesame, and saffron, all of which are gaining pop- ularity. And while most fla- vors of gelato are available across the country, some are just better in specific loca- tions: Sicily is renowned for its almond gelato, while Tus- c a n g e l a t o o f t e n f e a t u r e s aromatic herbs and flowers, with lavender-infused gelato being a distinctive variety. Piedmont is celebrated for its use of nuts, especially hazelnuts, and rich choco- l a t e g e l a t o v a r i e t i e s . T h e Veneto region is known for its indulgent tiramisu gelato, while Emilia-Romagna has flavors like crema Bologna and stracciatella. Liguria offers refreshing basil gela- to, often paired with lemon, and Lombardy, particularly M i l a n , f e a t u r e s r i c h a n d creamy textures with flavors l i k e p a n n a c o t t a a n d zabaglione. I t ' s a l s o i n t e r e s t i n g t o note how the gelato industry, much like the food industry in general, is more and more focused on catering to the d i v e r s e n u t r i t i o n a l needs of consumers, and on embracing sustainability. S o u r c e d i n g r e d i e n t s a n d a r t i s a n a l m e t h o d s a r e emphasized, and there is a significant increase in dairy- f r e e o p t i o n s , c a t e r i n g t o vegan and lactose-intolerant consumers. Sustainability has also become an impor- tant aspect, with many busi- nesses adopting biodegrad- a b l e p a c k a g i n g a n d e c o - f r i e n d l y p r o d u c t i o n methods. With all this talking about gelato, you must be feeling like having one – surely I a m ! S o , w h e r e s h o u l d w e head to get the best scoop of the Belpaese? To be honest with you, every village has a g o o d g e l a t e r i a . R u l e o f thumb? Go for places that have seasonal flavors, and refrain from gelaterie with d o z e n s o f s t r a n g e o n e s , which are more likely to be made with flavorings. Ten to twelve options, centered on good staples like chocolate and fior di latte, some cre- ative concoctions (but natur- al!), and in-season fruit fla- vors, are your best bet. If you want some names, in Rome, G i o l i t t i , e s t a b l i s h e d i n 1 9 0 0 , i s l e g e n d a r y f o r i t s selection of flavors, while Fassi Gelateria, founded in 1880, is often referred to as the "Palace of Gelato" due t o i t s g r a n d i n t e r i o r a n d long-standing tradition. Florence boasts Vivoli, operating since the 1930s, celebrated for its all-natural ingredients, and Badiani, famous for its Buontalenti flavor. If you'd like something more alternative, Fatamor- gana in Rome is known for a d v e n t u r o u s f l a v o r s l i k e b a s i l w i t h w a l n u t s a n d honey. Come il Latte offers unique combinations like Sorrento lemons and wild strawberries. In the Traste- v e r e d i s t r i c t , O t a l e g i s famed for inventive flavors like cacio e pepe and beet- root sorbet. Gelato is typically lower in fat than ice cream. A half-cup serving contains about 3 grams of protein and approximately 200 calories, and it can be a significant source of calcium. CONTINUED FROM PAGE 4 Pistachio and strawberry, anyone? These gelato flavors are traditional and beloved, but modern gelato makers are very creative and have been experimenting with both sweet and savory concoctions, including basil and lemon, goat cheese and figs and matcha tea (Photo: THPStock/Dreamstime)

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