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From Florence to USA: the Gelato Festival is on the road

The Gelato Festival

The Gelato Festival

FLORENCE, ITALY – Born in Florence, Italy, after eight European editions the Gelato Festival, the most important event dedicated to the Artisanal Italian Gelato, it is ready for America.

Gelato Festival will be in Boulder, Colorado (September 29 – October 1, 2017), Santa Barbara, California (October 20-22, 2017), Scottsdale, Arizona (October 27-29, 2017), Tucson, Arizona (November 3- 5, 2017).

Gelato Festival is a competition. The votes of a panel of experts and those of the public determine the winner of each stage. From city to city, for the duration of the Festival hour after hour award-winning chefs, gelato masters, important and prestigious firms in the gelato business share the fantastic world of artisanal Italian Gelato. Become a part of the voting public, taste the best new flavours.

As in Florence, Italy, unique and original flavors custom will be made for Gelato Festival 2017 USA. Every city the competition stops in will see up to 12 of the best gelato artisans and chef to compete against each other. Each with an excellent new recipe, battling to win the title of best Artisanal Italian Gelato. In addition to the competing flavors, at every stage there will be new and delicious flavors specially created by the sponsors.

Gelato, before even pizza and spaghetti, was historically the first food to be classified as an Ambassador of Italian Cuisine. It was invented in 1559 by the ingenious Florentine artist Bernardo Buontalenti, who at a banquet held at the Court of the Medici served the first cold cream made from milk, honey and egg yolk. At the time gelato was synonymous with the power, imagination and creativity of the noble kitchens. Something to amaze – and often intimidate – guests. From there gelato began to spread, first throughout Italy and then to France, taken there by Catherine de’ Medici.

It is very common throughout the world for the word gelato to be translated as ice cream. However there are significant differences between Gelato and Ice-Cream. Gelato is healthier than ice cream. Compared to traditional American ice-cream, Artisan Italian gelato has 1/3 of the fat content and calories, as well as 70% less air. Gelato is more creamy than ice cream due to the presence of much smaller ice crystals that are generated by its production; gelato is served at a warmer temperature that let taste better the flavors. Ice cream is made with ingredients designed for lengthy storage. Artisanal Italian gelato, on the other hand, is produced fresh daily, it is sold directly to the public, and it’s available in a large variety of flavors, always based on fresh ingredients with no artificial colors, flavorings or preservatives. For this reason it’s important to maintain a clear distinction between Artisanal Italian Gelato and ice-cream as they are very different products.

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