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November 2003
Gelato: The Ice Dream
Anyone who has tried gelato knows this Italian ice treat is not simply ice cream. First, the creamy texture is silkier and the flavours and colours vary far beyond the range of ice cream.
Also, fat content in gelato can be almost nonexistent because you control the ingredients that go into it. Many years ago, gelato was a secret known mainly to Italians and travelers to Europe, but like everything else, times changed and now gelato is sweeping the globe and is the trendiest dessert item out there.
Not only are you seeing gelaterias or cremerias (stores dedicated only to making the icy treat) opening up in inner cities, many restaurants are purchasing the equipment and producing their own gelato, especially pizza shops. And why not? Pizza shops have needed an authentic Italian dessert for some time and it is the perfect match. They have pizza, pasta and other Italian items, so a cold Italian dessert is the perfect finish to complete the dining experience.
A Little About Gelato
Believe it or not, gelato has been around much longer than you may think. As stated by author Alba Peruzzi, Isaac offered cold goat's milk mixed with snow to Abraham and said to him, "Eat and drink it." So, according the Biblical record, Abraham is the first recorded consumer of a gelato-like food. Determining exactly who created gelato would be an exercise in futility, but it is traditionally believed to be created in Italy in the far North by the people of Dolomite and in the far South by Sicilians.
In Dolomite, the traditional ingredients used to make gelato were milk, cream, sugar, eggs and natural flavour. According to La Storia Del Gelato (The History of Gelato), found on the Aromi d'Italia website, snow was kept in basements during the winter seasons, and during the summertime when tourist traveled to the mountains of Dolomite, the sale of gelato was one of the major sources of income for the locals. It was considered a rich man's dessert and few people could afford it. This is not true today.
Today's gelato does share some attributes of "old world gelato." It is still made with simple ingredients. It is best when combined with in-season flavours. It is still a delicate item in that it's shelf life is shorter than ice cream and it is still desired by many as a special treat, but it is no longer a luxury for the wealthy. With it's increasing popularity and availability, everyone is finding out what some have known all along, which is in my opinion, this stuff is far better than ice cream.
Why Gelato?
Why has gelato become more popular in recent years? One contributing factor is equipment manufacturers have started producing better equipment that is affordable to more entrepreneurs. Also, there have been a few people who have taken great pride in educating customers about gelato and the result has been articles and much publicity in newspapers and on TV. With its lower fat content than ice cream, it has also been discovered by those wanting a treat or dessert, but couldn't find something that fit their diets. Gelato is not only pleasing to the taste, but the appearance pulls you in.
Anyone who has seen a display cooler filled with gelato is almost immediately pulled in by the vibrant colours. They almost seem like they would glow in the dark and your eyes send a message directly to the brain telling you to "get some." The flavours, ranging from chili-chocolate to rose, from pistachio to mint, vary far more than ice cream. The exotic flavours tempt people into trying icy cold concoctions never before experienced.
Another appeal of gelato caters to those on diets or watching what they eat. Generally, ice cream has a fat content of about 12 percent. Gelato can contain about 4 percent to 6 percent fat, but this can be increased depending on how much fat you want to add. That is one of the advantages of gelato, in that you make it on-site and control the content and freshness.
Gelato is best when served within one week of making it. Its freshness is what separates it from other frozen desserts and heavily influences the rich flavour. It is still made in the same fashion it was years ago with the only change being the equipment that is on the market these days. The ingredients used in gelato are simple; dextrose, sugar, stabilizer, milk and any flavour you can come up with. It mixes in about six to eight minutes. The basic equipment needed is a Pasteuriser, batch freezer and refrigerated display case.
Like the ingredients you use to make pizza, gelato is best when the best ingredients are used. To produce a bin of gelato that can serve about 50 servings, you can expect it to cost you about $18 (Australian). You can sell this at $2.50 (Australian) and make a pretty good profit, but by adding cones, waffle cones, or toppings, the profit margins can be more. This isn't the only reason to offer gelato.
Equipment
As mentioned before, gelato is a natural marriage with any Italian food. A colourful display case of gelato can also add to the look and feel of your restaurant and offer customers something they can't get in other restaurants. One of the keys to successfully adding gelato is the education of customers. Don't just buy the equipment and add it to the menu. Explain its origins, what goes in to it, how it is made, the fat content, how you came up with flavours and why you decided to offer it in your restaurant.
Other things you can do are offer seasonal gelato. Use fruits that are in season or that fit the weather. If it is cold, one flavour you can offer is chili chocolate, which combines the always-craved chocolate flavour that is followed by a subtle warming from the chili. Other flavours I have seen include: Amaretto, Caramel, Cinnamon, Crème Brule, Tiramisu, Hazelnut, Coffee and Pumpkin, just to name a few. The only limitation is your imagination.
Pizza is a unique food; it represents the creativeness and passion of the maker. Gelato compliments the establishment in the same way in that the maker creates the flavours and presentations. Pizza starts with a great base, which is the crust, and is enhanced by high quality toppings. Gelato begins with a creamy, low-fat base and it brought to life by the flavours selected by the maker. It's simple, becoming very popular and offers great opportunities for the Italian restaurant and pizza segments. If you are still wondering about it, drop in to any place that offers gelato, try three or four and see what you think. Then, ask your customers if they have tried it and if it is something they would like to see you offer in your restaurant. If so, find a top quality equipment maker, learn how to make gelato and try not to eat it all yourself.
Anyone who has tried gelato knows this Italian ice treat is not simply ice cream. First, the creamy texture is silkier and the flavours and colours vary far beyond the range of ice cream.
