When you come in Italy you want to eat  really Italian Gelato not “ice cream”. 

The History of Gelato dates back to the 16th century. There is some confusion in the origin as to where or who really invented gelato. As most stories go, it is credited to Bernardo Buontalenti, a native of Florence, who delighted the court of C2120526822_a02de607de_b1atherina dei Medici with his creation. Italians are certainly credited with introducing gelato to the rest of Europe; with Sicilian born Francesco Procopio dei Coltelli who undoubtedly was one of the most influential individuals in the history of gelato, as one of the first to sell it to the public. Summoned to Paris in 1686, he opened a café named after himself called “Café Procope”, which quickly became one of the most celebrated haunts of the literary establishment in France. In Italy meanwhile, the art of traditional gelato making was passed on from father to son, improved and perfected right up to the 20th century, when many gelato makers began to emigrate, taking their know-how to the rest of Europe

Gelato in Italian literally means “frozen”, but it basically used to indicate the Italian type of ice cream. One of the basic differences between Gelato and the ice cream we know of in the United States is that it doesn’t contain as much air, and is therefore more intense in flavor. In part, Gelato is healthier than American-style ice cream since it is made with all natural ingredients and contains fewer calories and less butter fat. Our Gelato is made fresh on the premises so that we can bring you the highest quality product around

Gelato Italiano is made from all natural ingredients.

 

Gelato is very popular in Italy with Italians and tourists. There are stores that specialize in gelato but make attention not all homemade gelato is the same, some places use commercial mixes, some places use fresh ingredients. Sometimes You can find not original Gelato in the centre of Florence, for example if you see in showcase Gelato like a mountain don’t think it’s real Gelato Italiano…they put  industrial ice cream impersonating the original Gelato Italiano.

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Look for these signs to designate quality Gelato Italiano: 

Produzione Propria (homemade – our own production) 

Nostra Produzione (our production) 

Produzione Artigianale (production by craftsmen)

 

 

 

 

 

 

Article By     :            2125338116_cf6aafbda7_t   Via Doni 18/r  Florence    

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Comments

  1. Great site this studentsville.wordpress.com and I am really pleased to see you have what I am actually looking for here and this this post is exactly what I am interested in. I shall be pleased to become a regular visitor 🙂

  2. Great site this studentsville.wordpress.com and I am really pleased to see you have what I am actually looking for here and this this post is exactly what I am interested in. I shall be pleased to become a regular visitor 🙂

  3. Ciao linda,

    che io sappia esistono dei corsi in ogni regione ..ma per una miglior risposta dovresti sentire i ragazzi che hanno scritto l’articolo

    luca
    studentsville staff

  4. Vi ringrazio per questo articolo. Esiste un scuola in Italia dove un’Americana potessi imparare l’arte a fare gelato artiginale? Non esiste gelaterie dove abito nel “midwest” …forse a NY o San Francisco o Chicago. Mi piacerebbe aprire una gelateria artiginale italiano qui con tutta la qualita` che lo trovo in Italia.

    Ciao
    Linda Giovanna Zambanini
    Bloomington IN USA

  5. Vi ringrazio per questo articolo. Esiste un scuola in Italia dove un’Americana potessi imparare l’arte a fare gelato artiginale? Non esiste gelaterie dove abito nel “midwest” …forse a NY o San Francisco o Chicago. Mi piacerebbe aprire una gelateria artiginale italiano qui con tutta la qualita` che lo trovo in Italia.

    Ciao
    Linda Giovanna Zambanini
    Bloomington IN USA