Perhaps I LOVE ice cream because of my Italian blood.........and it is really gelato I am looking for every time I stop at an ice cream store. When home in Italy each year I taste gelato in every town I visit in Italy. I have my favorite gelato stores and flavors that I visit every time I go home to Italy. Yes it is different in EVERY town and EVERY store. And I am sorry to tell my 23 million Italian American friends, nothing in the USA comes close to gelato in Italy!
Un’arte
tutta italiana: il gelato, Yle
 |
| Creamy, swirls of gelato |
When clients ask me for a spring culinary experience I
often suggest for them to assist in a GELATO demo and learn what Italians gelato makers do and how artisanal gelato is made.
And when it is about making it (gelato) with some nice friends and learn this Italian
art, the answer cannot be anything but positive.
Last time I saw Luca, the gelato maker,
he made me taste a gorgeous fruity gelato and that was at that time that I
thought my clients would have loved it. On several occasions, during my USA
visits, I have tasted gelato, but have been disappointed by the
quantity of sugar used in it. In some cases I tought it was a bubble gum
rather than a gelato and could not finish my serving.
What makes Luca’s Gelato so special, is actually the
freshest products used for ingredients and the limited quantity of sugar he adds. Actually having tasted sugar free and gluten free gelato, it is one of the best
experiences and I can recommend it. Also, his gelato is made without preservatives and artificial additives which made me prefer tasting this rather than others.
In this area of Italy (Puglia) people basically eat healthy , so planning a
vacation for a vegetarian is not complicated at all. Well, as probably
some of you have realized, I like all things genuine and simple. This selection
does not only fit a lifestyle, but is also a guidance in my daily nutritional
plan.
It was a busy spring weekend devoted to the inspection
of new lovely places to recommend for my one day or longer tour programs. I
asked two friends of mine to join me in this foodie inspection and share with
me the pleasure of having breakfast with a “just made” gelato.
When I told them
the factory was by the ocean, they were simply happy. Our scheduled time with
Luca was quite early in the morning and the light on the ocean at that moment
of the day is simply gorgeous.
As soon as we got to San Cataldo (a beach that is very
close to Lecce), we admired the lovely landscape: a blue ocean and a sense of
calmness all around that invited us to be totally lazy.
Luca and his friends
(including his lovely wife and son), were already waiting for us outside the
door of the laboratory just in case we could not find the site (actually
his gelato shop has a lovely outdoor sign).
The three of us were well equipped with cameras and
could not wait to start tasting.
Luca was kind and informative. He explained to us
every part of the preparation and even allowed us to taste some of the ingredients
(like pistachio and chocolate) before mixing them in. He underlined from the
very beginning the importance of using the freshest milk and cream (panna) and the importance of the pasteurization.
Luca’s gelato is very creamy and has a lower percentage of fat than standard ice cream.
Perfect and delicious.
Luca filled the ice cream machine with milk and
other ingredients to prepare the base and after 10 minutes moved the liquid
into another machine to bring it to the right temperature.
While waiting for the pasteurization,
Luca explained to us
many interesting things everybody should consider when eating a gelato: gelato in fact provides
many nutritional qualities such us calcium, carbohydrates, egg protein, fruit
minerals and vitamins.
Once the super-soft gelato was ready to be tasted, Luca offered several “gusti” (flavors) and my favourite was undoubtedly the stracciatella one. I don’t know how but when eating I’m so attracted by all thing white in color and if it is complemented with chocolate, the combination is perfect. This gelato was soft, creamy, with soft colors and was so genuine.
Once the super-soft gelato was ready to be tasted, Luca offered several “gusti” (flavors) and my favourite was undoubtedly the stracciatella one. I don’t know how but when eating I’m so attracted by all thing white in color and if it is complemented with chocolate, the combination is perfect. This gelato was soft, creamy, with soft colors and was so genuine.
In spring and summer time, enjoying a gelato s a real "must try" in Italy. During break times, late in the evening and mainly at the weekend you will see many locals having a stroll with their favourite gelato flavour in their hands. Also, when they invite you for lunch, if in autumn and winter times you usually offer cakes or little pastries, now it is the moment for “gelato box” (vaschette di gelato) or semifreddi.
Luca also explained the difference between
creamy and fruity gelato. The fruity one is much lighter, since creamy flavors
include standbys while Fruit ones contain no dry.
For those who love good ice cream there are
different tastes, from traditional ones like fruits, creams, chocolate, and
yogurt, in particular ones like nutella, hot pepper, almond, pistachio, bacio,
cassata, coffee, mint, vanilla and many more.
It can be served in cones, cups or “stecche” with biscuits and wafers.
It can be served in cones, cups or “stecche” with biscuits and wafers.
It is always time for gelato, so how about
tasting one right now?
If you are planning to visit Salento in Puglia and
would love making this once in a lifetime experience, send me an email: info@yltourcongressi.com
I’ll be there with you, making and tasting gelato
together.
No comments:
Post a Comment
I am unable to respond to anonymous emails.
Include your contact information and comments in English please.
Note: Only a member of this blog may post a comment.