Things I like Thursday – Gelato

There are certain things that remind me of Italy.  Even hearing about vespas, espresso, buffalo mozzarella, and gelato, and my fingers involuntarily start typing expedia.com.

Thankfully gelato doesn’t require a transcontinental flight, as the trend of opening gelaterias is happening in most U.S. cities.  With flavors like Hazelnut, Chocolate, Coffee, Tiramisu, Pistachio, Strawberry, Coconut, Banana, Mint, Lemon, and Peach, how can you not want one?

Gelato!

Yes, I know, it looks an awful lot like melted ice cream.  So, what’s the difference?  The amount of the air whipped into it, and the ratio of cream and milk.  Gelato also is made with real ingredients like strawberries and hazelnuts (versus flavorings).  In short, gelato is denser and more intensely flavored than ice cream.  Bring it on!

If that isn’t enough, it also contains less fat that most ice cream.  Most premium ice cream has 15-18% butterfat, whereas gelato has 4-14%.  I’m not a scientist, but I imagine the fat percentages contribute to the fact that gelato doesn’t freeze as solidly as ice cream, so it’s smoother and creamier. 

I’ve heard that in Italy, food is intensely regional, perhaps due to the ranges in climate:  from Torino (remember the winter Olympics) to the warm boot-portion of Sicily.  In gelato-terms this means that northern Italian gelato is often richer, made with egg yolks, and in the south it’s lighter and flavored with citrus.   

Some day, when I'm vacationing in Italy, I'd like to take a class at Gelato University.  In my dreams I'll own a gelateria attached to a cheese store!