Page 108 - #59 English

I Iced

What was once a desser

unique only to Italy, gelato has

now transcended beyond borders.

It’s made with pure, all natural and local in-
gredients of the season, and sits at a slightly warm-
er temperature than ice cream. What’s more, the big
advantage of gelato is that its storage temperature
is ideal to maintain vitamins and antioxidants. The
churning process is performed at a much slower
speed, making it denser, filled with 25-30 per cent
air rather than 50 per cent found in commercial ice
cream. Real gelato has no preservatives so the taste
will lost after only 2 or 3 days compared to a 3-month ers and employees of gelato shops and other foodservice
shelf life in other ice creams. Of course, not all ge- establishments as well as holding gelato master competi-
lato is “healthy” gelato: your ice-cold meal should tions, to combine technology with the tried and true Ital-
comprise fruit based flavors, which are often made ian techniques – to consistently produce the creamiest,
only with water, fruit juices and pieces and very smoothest, most flavorful gelato around. There even ge-
little – if any – milk. No cream, fiordilatte and lato museum and gelato university in Italy and the Gelato
chocolate then, let alone whipped cream. Festival started in 2010.

Globalizing
Ref.
What was once a dessert unique only to Italy,
gelato has now transcended beyond borders, gelato
http://www.lifeinitaly.com/food/gelato-festival
stores are opening all over the U.S. as Americans
http://www.nellositaly.com/gelato-the-culture-of-a-
start to appreciate the superior quality of gelato and
famous-italian-dessert.html
learn about the intense flavor, the natural ingredients
http://www.chasingtravel.com/gelato-culture-in-italy
and the nutritional value. And though gelato still
http://www.pointsandtravel.com/unique-italian-gela-
remains largely undiscovered in the U.S. compared
to-culture
to Europe, companies like PreGel, Carpigiani and
Fabbri are working to change that by training own-
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