Have you taken a vacation photo lately with a delicious ice cream in hand? Gelato is one of the great pleasures of taste and life. Italian gelato may be confused with imitations such as Italian ice, ice cream, or a cross breed of water ice and ice cream, which some may call “gelati.” If you have every eaten gelato in Italy or at an authentic gelateria anywhere outside of Italy, you know that imitators can never replace the true taste of gelato. What exactly is gelato? Ice cream uses heavy cream whereas gelato is made with whole milk resulting in a higher density and creamy texture. In addition, the chemistry process of mixing, adding gas, and ratios all factor in. It may not seem such a big difference however taste makes all the difference in the world once you sink your teeth into the sweetness.
Gelato has become serious business. Gelato masters have devoted their lives to the art of gelato and an art it is. Carpigiani Gelato University is located in Anzo D’Emilia, a short drive outside of Bologna. People from all over the world line up to hone their craft in gelato making by taking up courses. There is also a museum that offers historical origins of this sweet delicacy which is said to have originated in Mesopotamia.
Today, artisanal gelaterias offer exotic fruits and other unique flavors in season. If you happen to stop by a gelateria, the server may ask “coppa o cona?” Cup or cone? If you have a hard time choosing, take both.