WHY
NOT? sas
Artisan Gelato
by
Andrea Platini
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WHY
NOT? sas Artisan Gelato by |
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MY VERY OWN, ARTISAN, HOME MADE, ITALIAN GELATO!
The main, the principle difference between my artisan Italian gelato and “commercial” gelato is that I only use fresh products and do not use any conservatives of any type which in turn means that my gelato should be enjoyed at the time of your purchase as it will only retain its best for a maximum of three to four days.
We will be waiting for you to visit us! Andrea,
Piero e Stefania
Gelato
is, without doubt, an Italian invention;
documents attesting to the existence of “modern day Gelato”
were discovered in chronicles written in the mid 1500’s relating to
events at the court of Caterina De’ Medici of Florence.
Some researchers believe that the discovery of gelato should be
attributed to a Florentine by the name of Ruggeri, a poultry farmer and
part-time cook who astonished Caterina’s dinner guests by presenting
this outstanding, never previously experienced, gelato at her wedding
dinner. On
the other hand, alternative studies suggest that gelato as a business owes
its origins to two Sicilian fishermen from Catania – Francesco and
Procopio dei Coltelli. Procopio’s
grandfather, Francesco, when not fishing devoted his spare time to
inventing a machine that would produce gelato.
In his later years he succeeded but as he had aged considerably, he
left the ownership/patent of his invention to his grandson Procopio.
Life as a fisherman tired Procopio so he studied his grandfather’s
invention, put it to a variety of tests and trials and in the end went in
search of his fortune and adventure.
Years later, after a number of failures, he perfected the invention
and at Paris in 1686 at the opening of his gelateria, “Caf Procope”
was hailed as the genial inventore of the gelato machine. It
took almost 100 years for gelato to make its way across the sea to the USA
and it was taken of course, by an Italian, Giovanni Bosio who in 1770
introduced patrons to his Gelato artigianale and following this, the
commercial ice cream became accepted. Leaving
the historical facts of gelato aside, the Italian origin of gelato is
still recognised to this day in most parts of the world and it’s not at
all unusual to find ice-cream shops or outlets all over the world
displaying signs with words such as “real Italian Gelato”
GELATO
AROUND THE WORLD Annual
consumption pro-capita The major consumers are youngsters to 20 years of age.
570
FLAVOURS OF GELATO!!!! March
2004 – The artisan gelato makers of Padova entered the Guinness Book of
Records when together, they prepared an astonishing 570 flavours,
including some rather strange ones such as garlic, lobster, balsamic
vinegar, beetroot, grappa, Japanese beans, speck, stockfish, anchovy,
prosciutto (ham) and melon, chilli, ginseng and oysters. |
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