ICY DREAMIE HOW TO

The cheapest I paid for one scoop (size of woman’s bunched fist) was 70 centimes and the most was 3 euro. Price: the closer you get to a tourist node like the Colosseum in Rome, the higher the price and not necessarily the better the quality.

ICY DREAMIE HOW TO

How to have an excellent gelato adventure: factors to consider The answer is not purely whatever tasted best, but many factors. Which one was the best gelato experience and why? The mission: try a different type a day in three different countries. Just as there are tours for wine lovers, I had the opportunity to indulge in gelato while walking and cycling in Europe. That’s where a little experiment comes in. Right, so gelato really is different to ice-cream, but is it better? Whatever the origins, over the past 200 years the process has refined to move beyond snow stored in cellars to streamlined modern techniques involving custom machinery and special freezers.

Some sources state it’s 3000 years old from China, other say it’s from 16th century Italy at the time of Catherine de Medici of Florence. Like most things foodie, there’s conjecture about who invented it and when. Maintaining the consistency, it is stored in a gelato freezer, which is not as cold as an ice-cream freezer, and thus gives a smoother effect. High quality gelato is made daily, with fresh and quality ingredients. Melts faster because the ingredients are not homogenized (which is a method of milk processing, to prevent or delay natural separation of cream from the rest of the emulsion.) So? This means less chance of ice-cream headache and sore teeth!.Less fat due to using milk or skim milk rather than cream (and a type of gelato called Sorbetto/sorbet, doesn’t use any dairy at all).More flavour due to less air, meaning denser concentration of ingredients.With its distinct ingredients, preparation and storage methods, there are main differences to ice cream such as:

If the term ice-cream is like saying ‘wine’, then gelato is a variety, like shiraz. Isn’t it just some fancy word for ice-cream? The sweet and frozen treat-gelato-has the ability to transcend mood, depending on quality, and where and how you eat it. We can all appreciate tastes that evoke an emotional response such as satisfaction, contentment and excitement. There’s something about letting flavour coat itself on your tongue like a velvet carpet, to close one’s eyes and pick out the bursts and subtle undertones of a finely made gelato. No, I’m not gulping back some Grange Hermitage-rather, enjoying the delight of what is a world championship winning gelato, in Italy.

I look at it against the sunlight, just enough to give that little bit of extra taste, then swirl it around in my mouth and close my eyes with an mmmmm.

Icy dreamie