The wonderful history of Italian gelato and its curiosities

Nothing more comforting than giving ourselves the pleasure of eating a good ice cream from time to time, it is a simple and wonderful pleasure in life. We know that there are exquisite ice creams all over the world, however when we talk about the best in the world, without a doubt, Italian gelato is the star. Known as one of the most popular desserts in the world, gelato is an Italian cold dessert, very similar to ice cream although it is its predecessor.

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Gelato is a treasure of the immense gastronomic culture in Italy, it is considered a universal dessert due to its magnificent craftsmanship.

Broadly speaking, gelato is made with ingredients that are really similar to those of any traditional dairy dessert: milk, cream, sugars, fruits and nuts. One of the most curious facts about gelato is that it is a very old handmade product, its bases are related to the Greeks and Romans, these cultures were responsible for starting the search for better food preservation techniques. Various data revealed by historians indicate that these civilizations used the ice and snow that they brought from the mountains to maintain the temperature of the food, especially those that were served in the large banquets characteristic of the time.
 
Later, the rebirth of the Italian cities took place, the noble families began to get involved in the culinary world, specifically in a cold cream made with dairy products that is said to be the first version of ice cream. The information indicates that in the year 1565 an artist from Florence named Bernardo Buontalenti invented the first gelato with the aim of presenting it to Catherine de Medici. It took several more years to become one of the most popular foods in the world, between 1920 and 1930 the first gelato cart was created in the city of Varese and since then it has been one of the most deeply rooted customs in Italian culture.
 
Qualities that make gelato unique:

One of the great peculiarities of gelato is that it is a product that, unlike ice cream, contains a lower fat content, the most common is that 4 to 8% of skimmed milk is added as solid.
 
It stands out for its wonderful artisanal technique in which its freezing process is recognized, which is done in a continuously operating refrigerator and stands out for incorporating air into the mixture. Due to this process it is important to freeze in small portions, it freezes quite quickly, which is why the final result is a denser product full of flavors.
 
It is a product that is only prepared with 100% natural ingredients, no additional aromas or flavors are added.
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The amount of sugar in a good gelato is quite a bit lower compared to other frozen dairy products, usually adding between 16 and 22%.
 
In Italy, gelato recipes are secret and are part of a family tradition that is passed down from generation to generation.