24 Interesting Things You May Not Know About Italian Gelato (11-24)
11. The first creation of stuff we would recognize as modern gelato probably dates to the m-id 16th century, when a chef in Florence developed a way of keeping his frozen desserts cold.
12. Perhaps because of this, Florence has a reputation as being one of the best places to get gelato in Italy - but, truth be told, there is excellent quality gelato in just about every corner of the c-ountry.
13. Most gelato makers in Italy tend to stick to traditional flavors, but you will see some crazy-sounding (or crazy-looking) gelato flavors in some shops - including puffo (the Italian word for Smurf) an-d Viagra.
14. Fruit flavored gelato typically has very little dairy in it, an-d can be called "sorbetto" - but in Italy it is still most likely to be called gelato.
15. In Sicily, gelato is traditionally served inside a brioche bun.
16. Gelato "affogato" is a scoop of gelato (usually vanilla) with a shot of espresso poured over the top.
17. When discussing whether certain flavors go together, Italians use the phrase "marries well" - as in, "do these flavors marry well?" In Italian, that is "questi gusti si sposano bene?"
18. There is such a thing as bad gelato. You can avoid paying for (or eating) it with my guide to finding good gelato.
19. The best gelato has no artificial colors. That means pistachio gelato should be very pale green, an-d banana gelato should be cream-colored. Fake colors indicate sub-par gelato.
20. When ordering gelato, you order by the number of flavors (gusti) you want - not the number of scoops. More flavors in a small cup means smaller portions of each one, but basically the same amount of gelato.
21. Most gelaterie have more than just st&ard gelato available. You can also get things like semifreddo, which is more fluffy an-d mousse-like, as well as granita, which is like an ice slush. Granita is particularly common an-d popular in the summer.
22. Gelato is often served with a helping of whipped cream on top - you will likely be asked if you want your gelato "con panna," with cream. You can skip it if you like.
23. In many gelaterie in Italy, you will have to pay for your gelato first at the cash register an-d then present your receipt to the person actually serving the gelato to make your flavor s-elections.
24. When visiting Italy, it is imperative to have gelato at least twice per day. That is my tried an-d true rule, an-d I invite you to embrace it completely.
source: www.italylogue.com
24 Interesting Things You May Not Know About Italian Gelato (1-10)
12. Perhaps because of this, Florence has a reputation as being one of the best places to get gelato in Italy - but, truth be told, there is excellent quality gelato in just about every corner of the c-ountry.
13. Most gelato makers in Italy tend to stick to traditional flavors, but you will see some crazy-sounding (or crazy-looking) gelato flavors in some shops - including puffo (the Italian word for Smurf) an-d Viagra.
14. Fruit flavored gelato typically has very little dairy in it, an-d can be called "sorbetto" - but in Italy it is still most likely to be called gelato.
15. In Sicily, gelato is traditionally served inside a brioche bun.
16. Gelato "affogato" is a scoop of gelato (usually vanilla) with a shot of espresso poured over the top.
17. When discussing whether certain flavors go together, Italians use the phrase "marries well" - as in, "do these flavors marry well?" In Italian, that is "questi gusti si sposano bene?"
18. There is such a thing as bad gelato. You can avoid paying for (or eating) it with my guide to finding good gelato.
19. The best gelato has no artificial colors. That means pistachio gelato should be very pale green, an-d banana gelato should be cream-colored. Fake colors indicate sub-par gelato.
20. When ordering gelato, you order by the number of flavors (gusti) you want - not the number of scoops. More flavors in a small cup means smaller portions of each one, but basically the same amount of gelato.
21. Most gelaterie have more than just st&ard gelato available. You can also get things like semifreddo, which is more fluffy an-d mousse-like, as well as granita, which is like an ice slush. Granita is particularly common an-d popular in the summer.
22. Gelato is often served with a helping of whipped cream on top - you will likely be asked if you want your gelato "con panna," with cream. You can skip it if you like.
23. In many gelaterie in Italy, you will have to pay for your gelato first at the cash register an-d then present your receipt to the person actually serving the gelato to make your flavor s-elections.
24. When visiting Italy, it is imperative to have gelato at least twice per day. That is my tried an-d true rule, an-d I invite you to embrace it completely.
source: www.italylogue.com
24 Interesting Things You May Not Know About Italian Gelato (1-10)
