His main contribution was in the use of sugar instead of honey, and of mixing salt with ice to make it colder though it should be said that he was not the first one to do so. He decided to aim high, and he went to Paris, where he brought gelato to the masses by opening the first gelateria worth the name, which was called Cafe Procope.
The establishment became hugely successful and was frequented by many famous figures, including Voltaire. Gelato production thus spread through France and Europe. How did he do this, you might ask?
By opening a gelateria. New Yorkers, and then Americans in general, went mad for this new product. They eventually begun making changes to the Italian recipe, and creating a divergence of Italian gelato and what would become ice cream.
In the U. In Europe, a certain Fuller did the same, and now gelato became creamier and less icy than its predecessor. At this point, gelato was available to the masses, not just from gelaterias but from street vendors with carts. The progressions went rapidly from there. In , Italo Marcioni invented the first cone mold. In , Otello Cattabriga of Bologna patented his new machine, which was essentially a perfected electric batch mixer.
The final advance in gelato production came with refrigerated batch freezers, which allow for a consistent and rapid production of gelato. But due to the invention of the hand-crank freezer, and the subsequent birth of the industrial ice cream industry, gelato would take a back seat to American-made ice cream which contains more air , and would not begin to re-emerge in popularity again until the late s.
However, as it stands today, gelato is one of the hottest commodities on the frozen dessert market, writing a new chapter in culinary history as one of the greatest success stories in dessert innovation. Etna and Mt. Vesuvius with honey. Previous What is Gelato. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes Etna and Vesuvius, and covering it with honey.
It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Caterina was convinced that only he could rival the fine desserts of French chefs — and had to make his specialty at her wedding to the future King of France.
In the late s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato.
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