Italian Gelato, with two tower shaped biscuits.

Gelato, or the plural Gelati, is Italian ice cream made from milk and sugar, combined with other flavorings. 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 dense and extremely flavourful product. Wikipedia does not have an article with this exact name. ... Wikipedia does not have an article with this exact name. ... A glass of cows milk. ... Flavouring (or flavoring) is a product which is added to food in order to change or augment its taste. ... Pasteurization (or pasteurisation) is the process of heating liquids for the purpose of destroying viruses and harmful organisms such as bacteria, protozoa, molds, and yeasts. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

Gelato is the generic Italian for ice cream. The same word is commonly used in English speaking countries to refer to ice cream that is prepared in the Italian way. "Gelato" is an Italian word for "frozen" and comes from the Italian gelare, meaning "to freeze." Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

Overview

Italian Gelato, with a waffle biscuit.

Gelato is typically made with fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, etc.), nuts, small confections or cookies, or biscuits. Gelato made with water and without dairy ingredients is also 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. Image File history File links Download high resolution version (1200x1600, 1063 KB) Ice Cream Dessert Photographer: Lotus Head Source: sxc. ... Image File history File links Download high resolution version (1200x1600, 1063 KB) Ice Cream Dessert Photographer: Lotus Head Source: sxc. ... For other uses, see Fruit (disambiguation). ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Hazelnuts from the Common Hazel Chestnut A nut can be either a seed or a fruit. ... It has been suggested that Candy be merged into this article or section. ... A chocolate chip cookie In the United States and Canada, a cookie is a small, round, flat cake. ... A biscuit is a type of food. ... Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. ... A bowl of mango sorbet Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. ... Northern Italy encompasses nine of the countrys 20 autonomous regions: Emilia-Romagna Friuli-Venezia Giulia Liguria Lombardia Piemonte Toscana Trentino-Alto Adige Valle dAosta Veneto Friuli-Venezia Giulia, Trentino-Alto Adige and Valle dAosta are regions with a special statute. ... Southern Italy, often referred to in Italian as the Mezzogiorno (a term first used in 19th century in comparison with French Midi ) encompasses six of the countrys 20 regions: Basilicata Campania Calabria Puglia Sicilia Sardinia Sicilia although it is geographically and administratively included in Insular Italy, it has a...

Dairy gelato is made with whole cow's milk and contains 4–8% 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 ice cream, gelato ingredients are not homogenized together, and the result is that the product melts faster than ice cream. Butterfat or milkfat is the fatty portion of milk. ... A can of Yeos soy milk, poured into a glass Soymilk (also called soya milk or soybean milk, and sometimes referred to as soy drink/beverage and even soy latte) is a beverage made from soybeans originating from China. ... Homogenization is a term used in Chemistry, agricultural science, food technology and in cell biology. ...

Some gelato recipes call for eggs, although with the homogenization of the Italian gelato culture and mixes and stabilisers readily available and in use, eggs are being phased out as emulsifiers. Homogenization (or homogenisation) is a term used in many fields such as Chemistry, agricultural science, food technology, sociology and cell biology. ... The tail of a Lufthansa airliner (Airbus A319) in flight, showing the horizontal stabilizer Mathematics: see Group action. ... An emulsion is a mixture of two immiscible substances. ...

Some people have the misconception that the word "gelato" is related to "gelatin" and that the latter is an ingredient, chasing away vegetarians and other people wishing to avoid gelatin. However, although some rogue gelaterias might use gelatin, traditional gelato recipes do not call for it and most gelato is not made with gelatin. "Gelato", as stated above, comes from the word for "freeze" or "frozen". Gelatin (also gelatine, from French gélatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and considered foul smelling, extracted from the collagen inside animals connective tissue. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Gelatin (also gelatine, from French gélatine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and considered foul smelling, extracted from the collagen inside animals connective tissue. ... Roman Gelato Gelato is an Italian frozen dessert made from water, milk and/or soy milk, combined with flavourings, sweeteners, and a stabilizing agent. ...

Gelato is served from a different freezer than American style ice cream — a forced air freezer — which is usually held at about -15°C (0–6°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. 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. A freezer is a home appliance, usually found above the refrigerator that keeps foods frozen. ... A Forced-air heating system is one which uses air as its heat transfer medium. ... Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ... Fahrenheit is a temperature scale named after the German-Dutch physicist Daniel Gabriel Fahrenheit (1686–1736), who proposed it in 1724. ...

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). Catherine de Medici (April 13, 1519 – January 5, 1589) was born in Florence, Italy, as Caterina Maria Romola di Lorenzo de Medici, the daughter of Lorenzo II de Medici, Duke of Urbino, and Madeleine de la Tour dAuvergne, countess of Boulogne. ... Florence (Italian: ) is the capital city of the region of Tuscany, Italy. ...

Some Italian food products use gelato as a main ingredient. These include ice cream cake, semifreddos (gelato cake), spumoni, cassate, Tartufo, and fruit-filled gelato candies, elizabeth, and mignon. Gelati are often eaten in cones, or in bowls with a wafer type biscuit. Ice cream cake Ice Cream Cake Ice cream cake is either ice cream in the shape of a cake or ice cream and cake layered together to make a single form. ... Semifreddo is an Italian word that refers to a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. ... Spumoni or spumone is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. ... Cassata, a traditional sweet cake from the province of Palermo, Sicily (Italy). ... It has been suggested that this article or section be merged into Confectionery. ... Mignon is an opera in three acts by Ambroise Thomas to a French libretto by Jules Barbier and Michel Carré, based on Goethes story Wilhelm Meisters Lehrjahre. ... A stack of sugar ice cream cones An ice cream cone or cornet is a cone-shaped pastry, usually made of a wafer similar in texture to a waffle, in which ice cream is served, allowing it to be eaten without a bowl or spoon. ... This article or section is not written in the formal tone expected of an encyclopedia article. ... This article does not cite any references or sources. ...

Traditional flavours

Gelato flavours at Fennochio's in Nice

• Hazelnut (Nocciola)
• Chocolate (Cioccolato)
• Coffee (Caffe)
• Pistachio (Pistacchio)
• Stracciatella (fior di latte and chocolate)
• Strawberry (Fragola)
• Vanilla (Vaniglia)
• Coconut (Noce di Cocco)
• Banana
• Mint (Menta)
• Lemon (Limone)
• Peach (Pesca)
• Frutti di Bosco
• Tiramisu

Image File history File linksMetadata Fennochios_gelato. ... Image File history File linksMetadata Fennochios_gelato. ... This article does not cite any references or sources. ... Binomial name Corylus avellana L. The Common Hazel (Corylus avellana) is a shrub native to Europe and Asia. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Mature coffee fruit still on the plant Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ... Binomial name L. The pistachio (Pistacia vera L., Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m tall, native to mountainous regions of Iran, Turkmenistan and western Afghanistan. ... Stracciatella is an Italian egg-drop soup, usually said to be alla Romana (the way its done at Rome), but also popular in Marche and Emilia Romagna. ... Country of origin Italy Region, town Unknown Source of milk Cow or Water buffalo Pasteurized Yes Texture semi-soft Aging time none Certification No Mozzarella is an Italian fresh cheese made from water buffalo (chiefly in Italy) or cows milk, the second used for most types of pizza or... - Species 20+ species; see text The strawberry (Fragaria) is a genus of plants in the family Rosaceae, and the fruit of these plants. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Binomial name L. For other uses, see Coconut (disambiguation). ... This article or section does not cite its references or sources. ... MiNT (MiNT is Now TOS) is an alternative operating system (OS) kernel for the Atari ST computer and its successors which is free software. ... Binomial name (L.) Burm. ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... Tiramisu Tiramisu is an Italian dessert typically made from ladyfinger cookies, espresso coffee, mascarpone cheese, eggs, cream, sugar, Marsala wine, cocoa, and rum. ...

Production

It is common for a producer to use different ingredients for several reasons:

• instead of fresh ingredients, powdered milk, fruit concentrates and other sweeteners (such as glucose) can be used to save money
• stabilisers and preservatives can be added to make it last longer
• colourants can be added to alter its appearance.

Photo of powdered milk Powdered milk is a powder made from dried milk solids. ... For other uses, see Fruit (disambiguation). ... A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. ... It has been suggested that this article or section be merged with Sugar substitute. ... Glucose (Glc), a monosaccharide (or simple sugar), is the most important carbohydrate in biology. ... Wikipedia does not have an article with this exact name. ... This article does not cite any references or sources. ... A colourant is something added to something else to induce a change in colour. ...

See also

• Italian ice
• Frozen custard
• Frozen yogurt
• Ice cream
• Sorbet
• Spaghetti Eis

This article or section does not cite its references or sources. ... Chocolate frozen custard Frozen custard is a type of cold dessert similar to ice cream, made with eggs in addition to cream and sugar. ... french fry frozen yogurt Frozen yogurt (also frozen yoghurt, Froyo[1] or frogurt) is a frozen dessert made from or containing yogurt or dairy analogues. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A bowl of mango sorbet Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. ... Spaghetti Eis (pronounced spaghetti ice) is a German ice cream specialty that looks like a plate of spaghetti. ...

External links

• Solato First Soft-Serve Gelato Manufacturer and Distributor
• Solato University Gelato Seminars available, learn even more about the frozen dessert and gelato industry
• Recipe for peach gelato
• Torronalba Gelato ingredients and uses