GELATO’S ORIGIN AND BACKGROUND
“Gelato” is the Italian word for Ice Cream (pronounced as “juh-lah-toh”, its process and history has been kept alive since the 14th century in Italy.
Since then, the art of making gelato from the best ingredients, cocoa or fruits has been passed down from generation to generation.
Gelato is by far one of the most important components of good Italian cuisine and it comes in 2 forms :
– Cream Based
– Water Based
GELATO TYPE
CREAM BASED GELATO
Unlike North American ice cream, Idolci Gelato is not frozen as deeply and contain less air & fat; thus yielding a denser & more compact consistency.
Due to its composition & productive process, freshly made Gelato has a creamy, silky texture.It has approximately 4 – 8% lower fat than commercial or premium ice-cream and it’s nutritiously rich in protein, calcium & vitamins.
WATER BASED GELATO a.k.a SORBETTO
Water based Gelato or more popularly known as sorbet are lower in fat compared to cream based gelato simply because it is a non-dairy ice cream using fresh pulps or juices derived directly from the fruit.
For the health conscious, this is more than ideal and for fruit lovers, it does not get any better than this. Most of Idolci’s Sorbet has no fat while some contain less than 1% of fat.