Gelato 483473 226023026 2008-07-16T14:08:48Z 147.173.65.197 /* Overview */ {{Otheruses}} [[Image:Gelato.jpg|thumb|right|300px|[[Italy|Italian]] Gelato, with two tower-shaped biscuits.]] '''Gelato''', or the plural '''Gelati''', is [[Italy|Italian]] ice cream made from [[milk]] and sugar, combined with other [[flavoring]]s. The gelato ingredients (after an optional [[pasteurization]]) are frozen while stirring to break up ice crystals as they form. Like high-end [[ice cream]], gelato generally has less than 35% air, resulting in a denser and more flavourful product. ==Overview== [[Image:Ice Cream dessert 02.jpg|thumb|250px|left|Italian Gelato, with a waffle biscuit.]] Gelato is typically made with fresh [[fruit]] or other ingredients such as [[chocolate]] (pure chocolate, flakes, chips, etc.), [[Nut (fruit)|nuts]], small [[confectionery|confections]] or [[cookie]]s, or [[biscuits]]. Gelato made with water and without dairy ingredients is known as [[sorbetto]] (also known as [[sorbet]]). Traditionally, milk based gelato originated in [[northern Italy]], while the fruit and water based sorbetto came from the warmer parts of [[southern Italy]]. Dairy gelato is made with whole cow's milk and contains 5–8% [[butterfat]] depending on the ingredients (nuts, milk, or cream increase the fat content). North American style ice creams contain more butterfat than gelato, ranging from 10% to 18% since more cream is used. Like high end ice cream, good quality gelato combines high quality ingredients with milk and cream, [[soy milk]], or water. Gelato is usually made with whole milk which is 3–4% butterfat, and often cream is added to improve the texture. Unlike other ice cream, gelato ingredients are not [[homogenized]], which results in a product that melts faster. Some gelato recipes call for eggs, although with the [[homogenization]] of the Italian gelato culture and mixes and [[stabiliser]]s readily available and in use, eggs are being phased out as [[emulsifier]]s.[[Image:Durian Gelato.JPG|thumb|250px|right|[[Durian]] Flavoured Gelato for sale in Singapore .]] Some people have the misconception that the word "gelato" is related to "[[gelatin]]" and that the latter is an ingredient, chasing away [[vegetarian]]s and other people wishing to avoid [[gelatin]]. However, although some rogue [[gelateria]]s might use gelatin, traditional gelato recipes do not call for it and most gelato is not made with gelatin. "Gelato", comes from the word for "freeze" or "frozen". In the UK or USA gelato is served from a different [[freezer]] than American style ice cream—a [[forced air]] freezer—which is usually held at about -15[[Celsius|°C]] (0–6[[Fahrenheit|°F]]). This allows the gelato to be served immediately after being extruded from the gelato machine—the "forced air" blowing around holds the product at a consistent temperature. Anyway in Italy gelato is tipically served with a spoon out of a special freezing tray, ensuring a thicker, more flavourous consistency. The best gelato is made fresh daily. Much of the gelato experience lies in its semi-frozen consistency; therefore, you may serve ice cream from a gelato freezer but you may not serve gelato from an ice cream freezer; the gelato would become too frozen. Other countries make ice creams similar to gelato. In Argentina, [[helado]] is made much the same way. In France (though usually slightly higher in fat) [[glace]] is a very similar product and, in fact, was introduced to France by [[Catherine de' Medici]] (of [[Florence]]). Some Italian food products use gelato as a main ingredient. These include [[ice cream cake]], [[semifreddo]]s (gelato cake), [[spumoni]], [[Cassata siciliana|cassate]], [[Tartufo]], and fruit filled gelato [[candy|candie]]s, elizabeth, and mignon. Gelati are often eaten in [[ice cream cone|cone]]s, or in bowls with a [[wafer]] type [[biscuit]]. ==Traditional flavours== [[Image:Fennochios gelato.jpg|thumb|250px|right|Gelato flavours at ''Fennochio's'' in [[Nice]]]] *[[Panna cotta]] (literally Cooked Cream) *[[Hazelnut]] (Nocciola) *[[Chocolate]] (Cioccolato) *[[Coffee]] (Caffè) *[[Pistachio]] (Pistacchio) *[[Stracciatella]] ([[fior di latte (gelato flavour)|fior di latte]] and chocolate) *[[Strawberry]] (Fragola) *[[Vanilla]] (Vaniglia) *[[Coconut]] (Noce di Cocco) *[[Banana]] -- Artificially flavored 'Genato di Banana' is yellow while that made from fresh bananas is tan or light brown. *[[Mentha|Mint]] (Menta) *[[Lemon]] (Limone) *[[Buddha's Delight]] ([[Indian]]) *[[Peach]] (Pesca) *[[Frutti di Bosco]] *[[Tiramisù]] *[[Dulce de leche]] *[[Custard]] (Crema) ==Production== It is common for a producer to use different ingredients for several reasons: *instead of fresh ingredients, [[powdered milk]], [[fruit]] [[concentrate]]s and other [[sweetener]]s (such as [[glucose]]) can be used to save money *[[Stabilizer (chemistry)|stabiliser]]s and [[preservative]]s can be added to make it last longer *[[colourant]]s can be added to alter its appearance. ==See also== {{Commonscat|Gelato}} *[[Italian ice]] *[[Frappé (Gelato Shake)]] *[http://www.paciugo.com/html/products/menuSelect.php?menu_cat=3] *[[Frozen custard]] *[[Frozen yogurt]] *[[Ice cream]] *[[Sorbet]] *[[Spaghetti Eis]] [[Category:Frozen desserts]] [[Category:Ice cream]] [[Category:Italian desserts]] ==External links== *[http://www.paciugo.com/html/products/nutrition.php Nutritional Overview] - Nutritional Information *[http://www.italylogue.com/food-drink/italian-gelato-flavors-decoded.html Gelato Flavors] - List of gelato flavors and what the names mean. *[http://gelazzi.com 32 Gelato Flavors and Gelato Cocktails too!] [[it:Gelato]] [[he:ג'לאטו]] [[ja:ジェラート]] [[scn:Jilatu]] [[sv:Gelato]]