It is very common throughout the world for the word gelato to be translated into English and other languages as Ice Cream or its local equivalent. However, it must be noted that there are significant differences between Gelato and Ice Cream.
Italian gelato contains less fat than ice cream, has less incorporated air, and is served at a higher temperature. Consequently, gelato provides a greater flavor experience because there is less fat that coats the tongue, more flavor per spoonful (due to less air), and the taste buds are more alive since the temperature is not so cold as to dull their sensitivity. Not to mention fewer calories to burn!
Ice cream is made in large industrial batches, uses ingredients designed for lengthy storage, has limited flavors, and is stocked for sale in supermarkets. Authentic Italian gelato, on the other hand, is produced fresh practically every day in relatively small quantities, is sold directly to the public, and is available in a large number of flavors – usually based on fresh ingredients that make the gelato creamy and colorful. It is therefore correct to maintain a clear distinction between the two products, even linguistically.
Born with the objective of sustaining the development of gelato shops everywhere and educating the public regarding the pleasure and flavor of genuine Italian gelato, Carpigiani Gelato University has assists all those entrepreneurs all over the world who want to open gelato shops, as well as those who are already working in the sector but seek to strive towards gelato excellence.
The Gelato University was founded by Carpigiani the market leader in the production of machines for gourmet gelato, better known as Italian-style ice cream. The company established in Bologna in 1946 and began to expand rapidly all over the world especially in the 60s and 70s, opening its first overseas branches and developing a sales network of exclusive dealerships which have since guaranteed widespread distribution and continuous, prompt support for end users.
In 2012 Carpigiani inaugurated the first and unique Gelato Museum which traces the history of gelato from 12.000 BC to the XX century, that is to say from snow wells to gelato, from Mesopotamia to Bologna!
It is easy to believe that Bolognese people rate themselves as gelato experts. We are happy to share with you a list of The 10 Best Gelato Shop of Bologna according to the locals including some notes about their specialties. Enjoy!
Alice favor with Mascarpone cheese and fused chocolate, 50 Special with chocolate, coffee and rum
Egg cream and extra dark chocolate with hot pepper
3. Galliera 49
Pear and cinnamon, almad granita, salted caramel
The shepherd’s cream, cheese and pears
Rice cream and strawberry, Sicilian granita with coffee
The lawyer flavor with aisle-nuts, gianduia, crispy rice, and wafer, Samurai with ricotta, mascarpone and cocoa powder
Chocolate and organic orange, the Nuova Islanda flavor which is mascarpone with chocolate and aisle-nuts cream
Sour cherry sorbet, ricotta cheesecake
Gongorzola cheese and walnuts, Sicilian granita
10. Stefino Bio
Almond granita and organic fruit flavors
Finally, how do you recognize the real artisanal gelato from the fakes? First of all, look at the colors. If Pistachio for example is particularly vivid it means that they added artificial colorants. Then look for the ingredients which must be listed and include only fruit in season. It is also important to see if gelato is made on-site: in a artisanal geato shop you should see the machinery. Finally, gelato should be stored in covered circular containers.
And now I say Arrivederci! I am going to have a delicious gelato at my preferred artisanal gelato shop!