Friday,
June 29, 2007
Gelato Appealing to More Sophisticated US
Taste Buds
The
ANNOTICO Report
In
Italian, gelato refers to frozen desserts, while the English term signifies
traditional Italian ice cream that is churned at a lower speed than its
American counterpart. This allows for less air to be whipped, resulting in a
denser and softer product. Gelato typically contains 4%-10% butterfat, while
American ice cream contains 10%-18% butterfat, with premium versions sometimes
reaching 22% or more.
Gelato
But
the key to Gelato is healthy, simple and natural. No chemicals,
artificial flavorings and heavy stuff that are part of industrial ice cream.
And
"Artisanal" gelato, a product of small
custom family operations can be heavenly.
Thanks to Pat Gabriel
Gelato: It
USA Today
By Felisa
June 29, 2007
Traditional ice cream may be in for a licking. Or at least a little healthy competition.
With summer upon us, more Americans are turning to gelato as
the newest form of cool not only in
culinary-hip
Blame it on more adventurous palates and, yes, wanderlust.
"When people see the word gelato, it brings them back to
the romantic notions of fine ice cream and of
Kara Neilson, trend analysis manager at the Center for
Culinary Development in
In Italian, gelato refers to frozen desserts, while the
English term signifies traditional Italian ice cream that is churned at a lower
speed than its American counterpart. This allows for less air to be whipped,
resulting in a denser and softer product. Gelato typically contains 4%-10%
butterfat, while American ice cream contains 10%-18% butterfat, with premium
versions sometimes reaching 22% or more.
Gelato
"Artisanal gelato parlors are
popping up as an alternative to American ice cream," says Neilson.
"Instead of using pre-made bases or pastes, they
But the trend transcends artisanal
parlors. It
Gelato maker Villa Dolce, which supplies top-name
restaurateurs such as Wolfgang Puck, sells gelato-making machines ($109 and up)
through its website, villadolcegelato.com.
"We were getting calls from people in places like
Oklahoma and Kansas who had been to Italy and wanted to replicate what they had
there," says Villa Dolce founder Monte Marcaccini.
"So, at Christmastime, we started our at-home line and, even with no
marketing, we completely sold out."
Similarly, gelato maker Ciao Bella, which distributes to
supermarkets nationwide, says sales have jumped 66% over the past year.
"Our growth in supermarkets is growing faster than our food service and gelaterie growth," says Deborah Holt of Ciao Bella.
"Buyers are more educated and know gelato is all about the
ingredients."
Showcasing fine ingredients is the essence of a great gelato,
say both aficionados and makers.
"Gelato should be healthy, simple and natural,"
says Noah Dan, who recently opened Pitango Gelato in
Dan uses organic products including eggs, cream and milk from
a grass-fed herd on an organic farm. At the dairy, Dan pasteurizes the milk and
cream with the main gelato ingredients to avoid a double-pasteurization process
that would affect the final flavor.
When local ingredients don
Lori Roeske, owner of Divino Gelato in Waukesha, Wis., says she hears almost
daily from customers who say her gelatos are as good as anything they
For David Lebovitz, author of The
Perfect Scoop, gelato is all about the concentrated flavor from
high-quality ingredients. "This style of ice cream is gutsy and rich with
bold, knock-your-socks-off flavor," he says.
This is apparent at Il Laboratorio,
where Snyder customizes such versions as chocolate-hazelnut, toasted almond or
whipped cheddar cheese.
"Artisanal gelato is part of a
larger trend of appreciating fine food," says Snyder. "It
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