How Italian Gelato is Made

Dear SOON(ER) to be traveler,

I am here to educate you on one of my personal favorite topics, gelato! At home I am an avid dessert eater, being in Italy boosts these habits! Gelato comes in a variety of flavors which have gradually evolved over the years. Flavors vary from authentic Italian Limone, which originates from Capri, to Nutella Hazelnut which gained popularity after World War II. Gelato is not only a sweet treat to indulge in after dinner or a refreshing mid-afternoon snack, it captures crucial moments of Italian history and culture.

While this might sound silly, gelato truly does play a role in revealing the immense history that took place throughout Italy. Who knew a dessert could have so much history! Believe it or not, Gelato’s modern history dates back to the Renaissance period. Throughout Italy, the Renaissance period acted as a cultural revival for art, food and music especially. Think total revamp and makeover of Italy and its people. Gelato played a main role in this “makeover.” The first Gelato flavor was created by an alchemist Cosimo Ruggieri, who worked primarily for the Medici family. The Medici family essentially acted as the royal family of Florence during the Renaissance period; they had the tools to make Gelato a big deal. They funded much of what came from the Renaissance, they purely wanted to see Italian culture grow. Which is exactly what they did.

The first flavor of Gelato made for the Medici family was called “fior di latte,” which simply translates in english to “milk cream.” When you look around Gelatarias in Italy today, you can still find this classic Renaissance flavor. The name “milk cream,', while simple, describes almost the exact ingredients of pre-modern and modern Gelato. The basic ingredients include: milk, cream, and sugar. As simple as that sounds, it is true! Those three mere ingredients act as the base to all the Gelato flavors we eat today. In the midst of the 14th century those three ingredients were deemed expensive and exclusive, making Gelato a treat solely for the wealthy. As years passed and innovation evolved, more people gained access to these ingredients, and created new adaptations of flavors using ingredients such as fruits and nuts.

In modern-day Italy, things are much different. For starters, there are more flavors other than just the “milk cream” displayed in gelataria’s. While the base remains the same from when alchemist Cosimo Ruggieri developed the recipe, gelato has expanded to in-depth and adventurous flavors,essentially restoring a piece of history to keep it up with the times. In addition to evolving flavors, Gelato is not only for wealthy citizens to indulge on. A medium cone of three Gelato flavors of your choice average out to be €2.30, making it accessible to a wider market.

Next time you eat Gelato, thank the Renaissance!

BOOMER,

Olivia Jolas