Delicious Authentic Gelato in Italy
(Cossato, Italy) Once you eat gelato in Italy, wherever you may be, you have to appreciate the flavor for that very unique moment; it’s different per every gelateria or ice cream shop in every city and region, which actually makes eating gelato an experience that is delightfully indulging and informative.
So what makes a delicious Italian gelato?
According to Claudia, the gelato maker of Artigianale Gelato Angelo in Cossato, a town in Piedmont Region where I had usually visited, it depends on all of the elements involved in creating gelato. One is the type of milk, sugar, egg, the temperature for storage and the natural temperature of the overall environment it sits in.
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Claudia said that the usual composition of a traditional Italian ice cream is a litter of milk, 50 grams of cream, 300 grams of sugar and 3 egg yolks, either from chicken, turkey or duck, a ladle of hazelnut paste with a normal cold temperature. If, on the other hand, the storage temperature is less cold, the milk has to be cooked more to produce more fat plus more cream and less sugar; if you go to the colder parts of Italy, then the milk has to be less cooked in order to produce less fat plus a little less of cream and more sugar.
She added that once the ingredients are gathered, it has to be put on heat without reaching boiling point, which should appear compact like a compost, and then put in a bigger pot like bain-marie with cold water or ice so that the milk mix cools down. At the end, put everything in the ice cream machine until the process is completed.
Artisanal gelaterie offer several mixes of ingredients like Chocolate with Banana, Strawberry and Cream, Apple and Celery, Mascarpone Cheese and Figs, Spiced Chocolate, and more sumptuous mixes.
Yet, the bestselling flavors, with more chances of fresh replenishments are Stracciatela – chocolate and vanilla, Pistachio, Fragole or Strawberry, Dulce de Lece, and Amarena – a type of cherry.
Whatever the flavor is and wherever you may find yourself in, eating gelato in Italy is always pleasurable to the point that it matters little its quality.
Anyhow, it takes a frequent gelato eater to come up with a basis of criticism for its quality and flavor.
But if you find yourself really curious on the quality of the gelato that is in front of you, just turn the gelato cup upside down. If it stays, then it is good quality; if not, then best to enjoy it as it is.
Artigianale Gelato Angelo
Location: Via Martiri della Libertà
Call +39 333 698 6679
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