Gelato

imageThe Gelateria at Bucca di Baco Ristorante in Positano displayed a rainbow of colors arranged in stainless steel pans in its refrigerated case.  Tourists enjoyed cones and cups of gelato while browsing through the souvenir shops and watching the plein air artists paint the Duomo (church) by the beach or the fishing boats resting on the sand.

Gelato is the Italian version of ice cream, except that it is lower in fat and cholesterol than ice cream. It has 2-8% fat versus the 15-30% fat in traditional ice cream. Gelato uses the freshest ingredients—milk rather than cream, eggs, and natural flavorings. It is very dense because it has less air whipped into it than does ice cream, and therefore has very intense flavors: pistachio, hazelnut, lemon, strawberry, chocolate, tiramisu, mango, peach.  Gelato must also be served at a slightly higher temperature than ice cream so it is soft enough to scoop because it is so dense.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s