August 2008 on “Gelato”

This month’s spotlight is on GELATO the legendary Italian sweet treat. With summer well under way and temperatures in Italy in the dry and hot range with no relief in sight, our thoughts turn to the pleasures of eating gelato. Italian food experts define gelato as nourishment, a preparation obtained from cold solidification of ingredients. In effect, most often gelato is made from different substances like chocolate, vanilla, coffee, hazelnuts, lemon and even rosemary, with endless combinations of tastes. In 2004 actuality, a gelato products company’s survey found a whopping list of more than 580 different tastes. Who can deny that it’s the most popular nourishment in the country where everyone young and old looks forward to a cool gelato and an evening passeggiata! Have you ever thought about how to taste gelato? There is a tasting method similar to, tasting wine or chocolate. First, examine its body or its texture. Having good body in gelato means the feeling shouldn’t disappear immediately once you put some in your mouth. Second, evaluate its creamy consistency; this depends totally on the products used in the production, mostly on the fat content. An excessive amount of fat contained in the milk, eggs or other ingredients, will leave a thin film or greasy patina on your tongue that it will be detected for several seconds. Third, think about sweetness; this should strike a perfect balance between not too much and too little, just like the well-balanced sweetness in a good vintage wine. This is a parameter that can vary from region to region or in different parts of the country, the southern regions are known for excellent sweets and therefore may have a palate that requests more sweetness. A very important requisite is the resistance to sgocciolamento (dripping). A well-made gelato does not drip excessively. A good way of visually judging a gelato is to look at it when it is in the refrigerated display. If you see that the vaschette or little rectangular containers used to display and sell “gelati” is heaping full with gelato mounded above the top of these containers or the linea del freddo, and there is no sign of dripping, you can be quite sure it has been made with quality artisanal ingredients. If you happen to be in Italy and are looking for a good gelato, move away from the touristy area and wander through the back stage of the cities orvillages, look for BARS or CAFES populated by locals and there you can be sure that the gelato is home made and delicious. Stay away from places advertised by travel magazines; you can be 99% sure that their products are of the industrial variety. Buon appetito!

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