For the Love of Gelato!!!

Gelato in Florence

Gelato in Florence

Gelato in Roma

Gelato in Roma

Throughout the Mediterranean our kids flipped out over gelato!! Everywhere we went, they wanted more and more. In Florence, Italy our daughter ate gelato three times in one day which is not cheap.

Gelato is the Italian word for ice cream, but is it really the same thing as ice cream??? Gelato refers to varieties of ice cream made in a traditional Italian style. Gelato is made with milk, cream, various sugars, and flavoring such as fresh fruit and nut purees. Often times you will see it served in a glass as a parfait or in a dish with whole fruits. In the picture above the gelato is displayed in parfaits. Whether in a cup, on a cone or in a dish~ It’s all amazing!!!

First you must know the gelato lingo!!! Gelati is plural for gelato and Gelateria is where geltao is sold.

Money saving tips: We ate gelato all along the Mediterranean. Be sure to look around and price out the gelato as some gelaterias are located on the same block for twice as much and the one next door. At Piazza Navona in Rome for example, gelato is priced very high within the piazza but if you step a block outside of the piazza you can find it much cheaper and just as good! It’s the same for paella in Spain or wood burning oven pizzas in Rome. When visiting Barcelona, the Mercat de Sant Josep de la Boqueria (The Market) has amazing gelato for much cheaper than purchasing on La Rambla. If you would like to read more about The Market, click on the link Mercat de Sant Josep de la Boqueria on the right hand side under “topics”.

What makes gelato different from ice cream? Gelato is a type of soft ice cream which contains a relatively small amount of air. Gelato in Italy must have at least 3.5% butterfat. The sugar content in homemade gelato, as in ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Several types of sugar are used including sucrose, dextrose, and inverted sugar to control sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione (an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine) and creme caramel, and non-fat milk solids are also added to gelato to stabilize the base. Starches and gums, especially corn starch, are often used to thicken and stabilize the mix.

Mercat de Sant Josep de la Boqueria, Barcelona

Mercat de Sant Josep de la Boqueria, Barcelona

Facts about Gelato~ In the United States there isn’t a standard of definition for gelato set forth by the U.S. Department of Agriculture, as there is for ice cream. Ice cream in the U.S. is defined by the Federal Code both by its ingredients, which includes milk fat of 10% or more, gelato in the U.S. covers a wide range of products including frozen desserts eaten like ice cream; products that are identical to ice cream with the exception of their butterfat contents; and premium ice cream containing butterfat far exceeding the minimums set forth in Italy. Recipes will vary as will the person making it, but most dairy gelato contains 16–24% sugar. Whereas, ice cream in the United States contains 12 to 16% sugar.

Where does gelato come from? The history of gelato dates back to frozen desserts in Sicily, ancient Rome and Egypt which were made from snow and ice brought down from mountaintops and preserved below ground. Then, frozen desserts appeared during banquets at the Medici court in Florence. Bernardo Buontalenti, the Florentine cook, is said to have invented modern ice cream in 1565. He presented his recipe and his innovative refrigerating techniques to Catherine de’ Medici, who in turn brought the novelty to France as Queen consort. In 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine. Gelato increased in popularity in the 1920s–1930s in the northern Italian city of Varese, where the first gelato cart was developed!!

Interesting Gelato Stat: Italy is the only country where the market share of handmade gelato versus industrial one is over 55%. More than 5,000 modern Italian ice cream parlors employ over 15,000 people today, mostly Italians.

Gelato in Florence

Gelato in Florence

Want to make your own gelato???

Piazza Navona, Roma

Piazza Navona, Roma

Making gelato is similar to making ice cream. There are several steps involved. The mixture for gelato is typically prepared using a hot process first, dissolving sugars. White base is heated to 185 °F completing a pasteurization program. The hot process to make chocolate gelato is basically the same for ice cream and is traditionally flavored with cocoa powder and cocoa butter.

Gelato and some premium ice creams are so dense that they require a slightly higher serving temperature. This is the perfect point in which your scoop is firm but not hard and not so soft that it melts immediately. Gelato recipes usually include more egg yolks, more milk and less cream than ice cream. It actually has less fat than regular ice cream. Gelato’s low overrun (less air) makes for an extremely dense, rich and creamy treat that we all love.

Sorbets are all about the fruit, fruit, fruit. With the absence of milk, cream or eggs, they depend only on sugar, lemon juice and fresh fruit for flavor. Elegantly simple and refreshingly tart, sorbets were the rage during Victorian years, when they were served as palate cleansers between rich, heavy courses. A sorbetto, the more intense Italian version, generally has more fruit and less water, resulting in a softer, less icy texture. Sorbet is all about the FRESH fruit.

Giada’s Chocolate-Hazelnut Gelato

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

What type of gelato maker should you buy? Gelato makers can run anywhere from $22.00 – $1200 depending on the brand, size and features. De Longhi GM6000 Gelator Maker with Self-Refrigerating Compressor will cost you about $300! Cuisinart ICE-100 compressor is both an ice cream maker and gelato maker which runs about $251. If you own a KitchenAid mixer, there is an attachment for ice cream which is $85.00. Be sure to research before purchase, check out ratings and read reviews as some of the ice cream makers are for both ice and gelato while others are for frozen yogurt and sorbets. Gelato is made to perfection at a slightly lower temperature than ice cream in Italian Gelaterias; however, it can still be made at home using an ice cream maker.

According to World of Ice Cream, here is the equation for gelato:

Gelato= less fat + no air added = richer taste

Gelato in Barcelona

Gelato in Barcelona

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The Marketplace- Mercat de Sant Josep de la Boqueria-

Mercat

Pinotxo Tapas Bar

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Salami and Jamón

Food, Food, Food!!!!! By far one of the most memorable things about Barcelona is the marketplace.

Fresh baked bread at market

Fresh baked bread at market

It is an exploration of food for the whole family and offers an array of pastry, meats, cheeses, olives, seafood and drink. The marketplace is accessible from the main drag of Barcelona- Las Ramblas. Our hotel happened to be on Las Ramblas and once we discovered La Boqueria, we explored daily. My son was in awe of all the seafood brought in fresh daily on ice. My daughter, very picky, even found a candy section of the marketplace!

I woke up every morning craving their coffee and fresh made chocolate croissants. I was surprised to find counters to sit at and eat meals right in the marketplace. One of the restaurants, Pinotxo Bar, was featured on the Cooking Channel show, From Spain With Love. The owner, Pinotxo (Pinnochio) has been in the marketplace for 70 years and our kids were fortunate enough to meet him. Restaurants serve different items daily so be sure to go more than once!! My daughter even ate a quiche, Tortilla Espagnole, for breakfast that had escargot in it. Check out the Pintxo Bar at http://pinotxobar.com/

Pintxo Bar

Pintxo Bar

Great memories were created for our kids. We gave them their own euro’s, they picked out fruits and had smoothies made daily for 2€. We did not assist them with the communication barrier, they were on their own and did really well.

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Assorted nuts

$$ saving tips: When exploring the marketplace, be sure to browse multiple stands prior to purchasing as many of the vendors will sell similar items at different prices. For example we found Jamón (ham) Panini’s for 3€ each and then found a stand which sold them 2 for 5€. Before taking off on your excursions or double decker bus ride, stop off at the marketplace and grab salami, cheese, wine, Panini’s or whatever you would like to bring for a picnic. We picked up food almost daily. The market place is conveniently located on the same street as the double decker bus transfer at Las Ramblas about a 4 or 5 block walk.

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Candy bar

History:
The Mercat de Sant Josep de la Boqueria, often simply referred to as La Boqueria (Catalan pronunciation: [ɫə βu.kəˈɾi.ə]), is a large public market in the Ciutat Vella district of Barcelona, Catalonia, Spain and one of the city’s foremost tourist landmarks, with an entrance from La Rambla, not far from the Liceu, Barcelona’s opera house. The market has a very diverse selection of goods.

The first mention of the Boqueria market in Barcelona dates from 1217, when tables were installed near the old city gate to sell meat. From December 1470 onwards, a pig market was held at this site; at this time it was known as Mercat Bornet. Later, until 1794, it was known simply as Mercat de la Palla, or straw market. In the beginning, the market was not enclosed and had no official status, being regarded simply as an extension of the Plaça Nova market, which extended to the Plaça del Pi.

Family at La Mercat

Family at La Mercat

Later, the authorities decided to construct a separate market on La Rambla, housing mainly fishmongers and butchers.

St. Joseph La Boqueria

St. Joseph La Boqueria

It was not until 1826 that the market was legally recognized, and a convention held in 1835 decided to build an official structure. Construction began on March 19, 1840 under the direction of the architect Mas Vilà. The market officially opened in the same year, but the plans for the building were modified many times. The inauguration of the structure finally took place in 1853. A new fish market opened in 1911, and the metal roof that still exists today was constructed in 1914.

Fresh baked chocolate croissant

Fresh baked chocolate croissant

There is even a Culinary School within the market!!! The courses are taught by chefs and sommeliers as renowned professional, and by young artists.

http://www.boqueria.info/