Generally, there are two types of Italian Gelato. One was created in Northern Italy, made with milk, eggs, sugar, cream and natural flavors. The second is from Southern Italy, a water based concoction, higher in sugar content, but lower in fat. In Southern Italy it was called "Sorbetto". Recipes and techniques have been refined and improved, but the passion for making gelato and sorbetto remain the same today.

Made using cow's milk, gelato usually contains between 4% to 8% butterfat. American ice cream contains more butterfat, ranging from 10% to 18% since more cream is used. Also, gelato is much more dense than ice cream. This is because when ice cream is made, air is added to increase the quantity. However, this practice seriously reduces the taste, ice cream's flavor suffers as a result. Gelato does not add air, resulting in a creamier, superior taste. Despite what some infer from the name, gelato does NOT use gelatin as an ingredient.

Different freezers allow for gelato to be served immediately after being produced. Served between 10 to 15 degrees warmer than ice cream, this allows for a better taste than ice cream served frozen. Besides taste, a typical 10oz. serving of gelato contains 392 calories, while in comparison a comparable serving of ice cream contains 684 calories. So while arguably tasting better, there is no doubt that it is better for you.

So, come enjoy a scoop of gelato or sorbetto, we promise, you won't be disappointed.

   
  • Copyright © 2007-2009 Nundini Enterprises, Inc. All rights reserved.