Page 118 - #57 English

Iced

THE “GELATO

IN- FORMA”:

GELATO FOR

THE SPORT

he Maestri della Gelateria Italiana
are a group of artisans key spe-
cialists in the art of making Ital-
Tian gelato; they come from all
around Italy and some of them have gelato parlors
also in Germany. In 2004 they founded the Ital-
ian School of Gelato located in Perugia. This
Italian Association in recent years became a pio-
neer in the proposal of functional gelato and
promotes the combination of gelato & health in
many ways. This argument is linked to specific
competences and legislation awareness, for this
reason, experts such as Roberta De Sanctis Ph D,
dietitian biologist and consultant for functional
food (Fb. Roberta De Sanctis nutrizionista nel
settore gelateria) and dr. Salvatore Cannavò,
chemist and consultant for some food industries
and also connoisseur of legislation, have been
involved in this project since 2013.
The subject for the edition of SIGEP-2017
of the Maestri della Gelateria Italiana was “Ge-
lato In- forma”: a series of gelato flavors designed
for the sport. What does it mean? Flavors cre-
ated for the moment before training and others
designed for the recovery after. “The nutritional
profile is different in the two cases,” says Dr.
Roberta De Sanctis, “While the aqueous content
is always important, as well as the mineral con-
tent, in the moments preceding competition it is
important to reduce the sugars impact on blood
to avoid the effect of insulin and the consequent
fatigue linked to hypoglycemia. Therefore we
utilized our gained knowledge of gelato structure
with low glycemic index, already presented at
SIGEP 2015 and 2016, to obtain a lot of specific
flavors thought for a nice and easily digestible
snack before physical activity.”
Recipes of this type are the proposal of
Arnaldo Conforto with his “delactosed”, balanced
with stevia or the “pomegranwate” of Renzo

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