Advertisement



Industry

December 3, 2014

Gelato and more Gelato

Mention gelato, and I just about melt! I immediately begin reminiscing about the best gelato I tasted in Sicily, San Gimignano, Urbino, and Bologna … the list goes on.

Gelato resonates with just about everyone of any age, demographic and background. It has an emotional connection to summer, fun, happy times and sweet treats, is made around the world in different forms, such as sorbet, semifreddo and most importantly, can be consumed all year round.

My fascination with gelato began at a young age, especially being of Italian descent, but in 1998 I started working in a gelateria and café, Pepe’s. I worked there for five years learning the secrets to freshly made artisan gelato, sometimes sneaking into the kitchen to assist blending batches of ingredients and mixtures, when I was meant to be extracting espresso!

In July this year, I had the opportunity to visit Carpigiani headquarters in Bologna, Italy and participated in week one of the professional gelato course. Apart from eating gelato every day for five days, the course covered the basic concepts, recipes and production of Italian artisan gelato.There were 20 of us in our group, some with a background in hospitality and patisserie. We were split into groups and supplied with different recipes of the same flavour to create. This helped us understand the difference of recipe combining, taste profiles and overall appearance of gelato. We all ate gelato straight from the churn; it was amazing and delicious! We had to taste it the next and subsequent mornings to recognise the difference in freshness and flavour. No-one refused tasting, and everyone had to try all the 24 flavours each day! My favourite flavour is “gianduia”. It’s a delicate combination of hazelnut, chocolate and sometimes vanilla or cream and is quite different to “bacio”.

The professional gelato course is a four week program designed to train future or existing entrepreneurs how to make Italian artisan gelato, the principles of running a successful gelateria, food and hygiene standards of the laboratory and understanding the production cycles of a gelateria. The course offers theory and practical components and focuses on different types of gelato production, including sorbetto, stick gelato, gelato soft, gelato pastries and frozen gelato cakes. Participants from around the world enrol to complete the professional training with aspirations and plans to open a gelato business or add to their existing patisserie or food business. The courses are held at Carpigiani Gelato University (CGU) in Anzola dell’Emilia, Bologna and conducted in Italian, English and French, German, Dutch, Japanese and Chinese.

CGU was founded in 2003 with a vision to expand the culture of artisan gelato around the world. Meeting with Kaori Ito, manager of Carpigiani University education programs, she explains that artisan gelato production numbers have shifted in the years, including the price of gelato and that a gelateria now offers more products than just traditional or classic gelato. In 1980, classic gelato accounted for 85% of production, 15% gelato cakes and gelato was sold for approximately 7€ per kilo. In 2003, other products were added like small cakes and yoghurt, also adjusting production figures. By 2012, 60% of production was classic gelato, 15% small pastries and chocolates, 9% single portion gelato, 7% gelato cakes, 5% yoghurt, 3% stick gelato, and 1% granita. The price of classic gelato also increased to an average of 14€ per kilo. These figures were based on Italian market research and Carpigiani clients.

CGU are also organisers of the Gelato World Tour. In October 2013, the tour was held in Melbourne, Australia and invited all producers of artisan gelato to enter the competition. This tour travelled around the world visiting eight cities searching for 16 finalists to compete at the world final in Rimini, which took place in September.The overall winner of this competition was a gelateria in Sydney Australia, Cow and the Moon. Interestingly, they worked closely with Single Origin Roasters to identify a specific Kenyan coffee to add to their competition flavour “Mandorla Affogato” (Almond Affogato).

The history of gelato dates back to BC time, with the consumption of snow mixed with sugar syrup “shrb”, and in the 16th Century ice was used as the base for a cold dessert or refreshment and flavoured with sugar, spice essences, herbs, vegetable juices and even wine. It was and still is today named sorbet or “sorbetto” and was mainly enjoyed by royals, monasteries and the rich. Thanks to a Sicilian chef, Francesco Procopio Cuto, he transformed this basic formula, with the addition of other ingredients to create a frozen creamy product called gelato. Evolution also saw the influence of technology and equipment that combined the ingredients to be churned and chilled by machines.

Gelato is gelato to the Italians, and the word does not translate to ice cream; they are two different products. The main differences between artisan gelato and ice cream are:

Gelato is made fresh daily with raw ingredients like milk, cream, chocolate, cocoa, fresh fruit, eggs, and nuts;
Gelato contains less fat and air than ice cream;
It is served at a slightly warmer temperature (-14 Celsius) which heightens flavour and taste perception;
Gelato is only shelf stable for 2-3 days and not intended to be packaged for 6 months;
And the best gelato is free from artificial colourings and additives.

The key composition of artisan gelato is liquid, solids and air and the balance of these to achieve the best tasting, textured and flavoured product.This is not an easy process, and too often gelato is too sweet, melts too quickly, lacks flavour and taste, and has ice crystals in the finished product.These are all recipe and process imbalances. It takes a professional gelatiere to formulate the recipe and produce artisan gelato.

A great gelato is composed of a taste that is specific and real. For example, hazelnut gelato is made with real hazelnuts and pastes, a texture that is smooth, creamy and uniform and a structure that is spreadable and can be scooped. Temperature also plays an important role in artisan gelato. Most display freezer cabinets are set at -12 to -14 Celsius; this assists with the spreadable texture and scooping ability, whereas a bulk freezer can store frozen goods at -18 Celsius, which is a little too cold for artisan gelato.

A gelato base mixture takes time to prepare and it must be pasteurised and aged slightly for up to 12 – 48 hours. The base mixtures are stored in refrigerated units until churning and production time. Pasteurisation is important for killing any bacteria, and it blends and dissolves all the ingredients to enhance the performance of flavour combining. It assists texture of the gelato by breaking down proteins and fats and melting the sugars.

There are ways of recognising good quality gelato. When purchasing gelato, look for products that are fresh, not too airy and don’t look artificially coloured. Pistachio gelato is one of the more expensive flavours to produce, as the nuts themselves are very expensive. It’s common to get a variation of flavour, taste and appearance. Pistachio gelato should have a browny-green colour and not be bright green like Kermit the frog. A bright or artificial green may indicate an inferior product was used in the process with lots of food colouring. It also means that less authentic pistachio paste was used and more a composite of artificial pistachio flavouring. Also, pistachios are sourced from various growing regions and can taste a little different. This is also common in hazelnut or “nocciola” gelato.

Just one week of the course covered enough information and practical experience to begin working in a gelato laboratory. It was very difficult to leave the gelato university – filled with smiling faces, staff, students and associates always happy because they eat gelato every day and their working lives revolve around gelato. Next year Angela Tsimiklis, head of Patisserie at William Angliss Institute (WAI) will be travelling to CGU to complete the four week training program, with plans to incorporate gelato education and training in existing Patisserie and Commercial Cookery programs. In the future, WAI and CGU plan to establish professional artisan gelato training in Australia. I look forward to returning to Italy next year to complete the remaining weeks of the course and to walk around the “piazza” eating gelato.

If you ever have the opportunity to visit Bologna, CGU has a “Gelato Museum” that showcases the history of gelato and equipment. It is the only one of its kind in the world and is open to the public. Tours are available all year round for a small fee and conclude with samples and tastings of freshly made gelato.

And finally, always remember gelato is gelato, not ice cream, and “gelati” just means more than one gelato!

Story by Melissa Caia

DETAILS

Carpigiani Gelato Museum
www.gelatomuseum.com/en

Credits: William Angliss Institute
www.angliss.edu.au

Carpigiani Gelato University and Gelato Museum
www.gelatouniversity.com/en

 Gelato2





MPM Advertisment
 
 

 

Honest to Goodness

p: 02 8310 1800 e: info@goodness.com.au w: www.goodness.com.au f: @organicfoodsydney i: #teamgoodness Honest to Goodness is a leading Australian supplier of certified organic & natural products. Our extensive range of whole...
by Cafe Culture Mag
 

 
 

Skip

p: 1800 001 852 e: support@skip.com.au w: www.skip.com.au/venues f: @SkipApp i: #skipapp Skip – the smarter way to offer online pre-order, cashless payment and loyalty. Skip is the app that allows customers to skip the qu...
by Cafe Culture Mag
 

 
 

Introductory Espresso Machine Technician Course – July 25-26

Do you have a handy team member in your coffee business that is repairing your espresso equipment but needs some assistance in understanding the technical side of being a coffee technician? This two-day course is designed for n...
by Cafe Culture Mag
 

 

 

Sanremo Australia

p: 02 9898 2200 e: info@sanremoaustralia.com.au w: http://www.sanremoaustralia.com.au f: @SanremoCoffeeMachinesAustralia i: #sanremoaustralia Sanremo Australia is relatively young company driven by a team of dedicated professio...
by Cafe Culture Mag
 

 
Advertisement
 

REDCAT

p: 1300473322 e: hello@redcat.com.au w: www2.redcat.com.au/cafes f: @RedcatPOS i: #RedcatPOS Hospitality software, by hospitality people, for your hospitality business. Redcat provides a locally developed and supported, integra...
by Cafe Culture Mag
 

 

 

Golden Bean pioneering the competition space

It was just over ten years ago that I had a vision as to how we could showcase the hidden heroes of the coffee world. The Coffee Roaster was the little gem working at the back end of the business, developing the product that ma...
by Cafe Culture Mag
 

 
 

KEVIN BACON’S RETIRING!

It’s been a roller coaster and wonderful ride with Kev, who’s been a star of The Grounds for over 5 years now and we’d like to honour the big guy with 7 Weeks of Kevin – a celebration of all he’s given to The Grounds ...
by Cafe Culture Mag
 

 

 

The Health Nutt

t: 1300 557848 e: info@thehealthnutt.com.au w: thehealthnutt.com.au f: @thehealthnutt1 i: #thehealthnutt The famous Protein Balls, Raw Slices and What The Fudge by The Health Nutt – Sydney’s leading cafe supplier for ra...
by Cafe Culture Mag
 

 
 

Coffee drinkers may live longer

For people who love a morning cup of coffee, and a few more cups throughout the day, there is good news. Coffee drinkers may live longer, according to a new study published in the Journal of the American Medical Association (JA...
by Cafe Culture Mag
 

 
 

New minimum wage takes effect

The Fair Work Ombudsman is calling on businesses to check the new minimum pay rates that apply ahead of a new national minimum wage coming into effect from the first pay period on or after Sunday, 1 July 2018. From this date, t...
by Cafe Culture Mag
 

 

 

Registering a business just got easier

Use the Business Registration Service to help you get your business up and running.     Are you looking at registering a business? The Business Registration Service makes it easy to apply for key business and tax regi...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 5 – Now available

Latest news, trends, products and reviews – every month.       THIS MONTHS FEATURES: – The Grounds discuss the value of baristas – Mixing with the best – with Alchemy – Uniwell’...
by Cafe Culture Mag
 

 

 
by Cafe Culture Mag
 

 
 

NEW APP GIVES FARMERS REAL-TIME GRAIN OF TRUTH

For the first time, Australian farmers can forecast grain yield at the touch of a button, thanks to a new smart phone app developed by Australia’s national science agency, CSIRO. The innovation, known as ‘Graincast&...
by Cafe Culture Mag
 

 

 

DINING A TOP PRIORITY FOR DOMESTIC TOURISTS

Data from the most recent National Visitor Survey (NVS) released today has shown an increase in domestic tourists’ overnight spend on restaurant and takeaway meals, both in terms of the dollar amount and as a proportion of ov...
by Cafe Culture Mag
 

 
 

Don’t pay for government grant information

Watch out for government grant scams… Last updated: 27 June 2018 Are you looking for a government grant to help fund your business? Don’t get caught out by scams and paying for access to government grant information. Go...
by Cafe Culture Mag
 

 
 

Buhler

p: +61 (0) 3 9872 7900 e: buhler.melbourne@buhlergroup.com w: www.buhlergroup.com f: www.facebook.com/buhlergroup Bühler is setting worldwide standards in the production of coffee machinery. Product quality, process efficiency...
by Cafe Culture Mag
 

 

 

Harney Teas

t: 03 9099 0293 e: Info@Harneyteas.com.au w: www.harneyteas.com.au/ f: @harneyandsonsaustralasia/ i: #harneyandsons_australasia/ Harney and Sons luxury tea have a wide range of wholesale products that include the traditional to...
by Cafe Culture Mag
 

 
 

Essential Coffee

t. 1300 324 111 e. info@ebg.com.au w. www.essentialcoffee.com.au Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. ...
by Cafe Culture Mag
 

 
 

Essential Coffee

t. 1300 324 111 e. info@ebg.com.au w. www.essentialcoffee.com.au Essential Coffee provides managed coffee solutions to thousands of businesses across Australia, New Zealand, South East Asia, The Middle East and United Kingdom. ...
by Cafe Culture Mag
 

 

 

Milkadamia – macadamia milk:

w. www.milkadamia.com.au e. enquiries@milkadamia.com.au f. facebook.com/milkadamiaau i. Insta – @milkadamiaau Milkadamia is a family owned, vertically integrated human sized macadamia endeavour. Because our family grows t...
by Cafe Culture Mag
 

 
 

Assisting students with special behavioural needs.

  Café Culture recently was asked to assist in setting up a practice café at the Naremburn School. This kitchen project is being run by 2016 Master Chef Australia session eight winner, Elena Duggan, and is aimed at assis...
by Cafe Culture Mag
 

 
 

Artisti Coffee Roasters

E: info@artisti.com.au P: 66 53 1182 W: www.artisti.com.au Insta: #artisticoffeeroasters FB: @artisticoffee Address: Unit 3/11 craft Close, Toormina. NSW 2452 Living and breathing coffee with 24/7 good coffee vibes! Yes, of cou...
by Cafe Culture Mag
 

 

 

Start your business off on the right foot!

Don’t start a business in Australia without using business.gov.au’s new Starting a Business Guide!   Thinking of starting a business? Or maybe you’re in the early phases of operating? Setting up your own business is exci...
by Cafe Culture Mag
 

 
 

The Gig Economy: Navigating new ways to work

It’s Friday night and it has been a long week.  The fridge is as depleted as you are and the mob needs feeding. But that’s okay, because there are endless choices for dinner and several ways in which it can be delivered to...
by Cafe Culture Mag
 

 
 

R&CA WELCOMES PAYROLL TAX AND TRAINING INITIATIVES IN NSW BUDGET

Restaurant & Catering Australia (R&CA) has welcomed initiatives aimed at reducing the cost of doing business as well as expanding the accessibility of apprenticeships throughout NSW unveiled as part of today’s 2018 &#...
by Cafe Culture Mag
 

 

 

Is your tax practitioner registered?

A reminder for all small business owners.   The Tax Practitioners Board (TPB) is reminding all small business owners to check their tax agents, BAS agents or tax (financial) advisers are registered with the TPB, if you use one...
by Cafe Culture Mag
 

 
 

TOURISM AND SMALL BUSINESS WINNERS IN QUEENSLAND’S 2018 – 19 BUDGET

Restaurant & Catering Australia (R&CA)  has welcomed the Queensland Government’s  budget measures to support the State’s tourism and small business  sectors  as outlined in  its  2018 – 19 State  Budget...
by Cafe Culture Mag
 

 
 

Cultured Products: Riverina Fresh

P. 1800 993 081 E. consumer.relations@riverinafresh.com.au W. www.riverinafresh.com.au FB. www.facebook.com/riverinafresh I. www.instagram.com/riverinafresh At Riverina Fresh, we’re proudly Australian owned and sourced exclus...
by Cafe Culture Mag
 

 

 

HELP NEEDED FOR VICTIMS OF GUATEMALAN DISASTER

You’re invited to help with the funeral expenses at the Santa Clara Dry Mill in Antigua where workers died in the recent volcanic eruption in Guatemala. And with medical expenses of local children who’ve suffered massive bu...
by Cafe Culture Mag
 

 
 

Our thoughts are with Guatemala

Our thoughts are with Guatemala and it’s people, and with our coffee friends, during this time of hardship. These photos were sent to us from our friends at Terra Negra Trade  and show the force of the volcanic eruption...
by Cafe Culture Mag
 

 
 

What is a Broccoli Latte?

The product, developed by Hort Innovation and CSIRO, Australia’s national science agency, packs a healthy punch with approximately one serve of broccoli in every two tablespoons of powder. A Melbourne café became the fir...
by Cafe Culture Mag
 

 

 

Rubia Coffee Traders Vertical Gravity Fed Destoner

The aim of the Vertical Gravity Fed Destoner is to separate foreign heavy materials encountered in roasted coffee seeds. The design of this system is based on the principle that roasted coffee seeds are lighter than the mass we...
by Cafe Culture Mag
 

 
 

Changes are coming to GST

Make sure your business is ready from 1 July 2018. Last updated: 30 May 2018 From 1 July 2018, the goods and services tax (GST) will apply to retail sales of low value physical goods ($1000 or less) that have been imported to A...
by Cafe Culture Mag
 

 
 

ACT’S ONE – STOP CAFÉ PROGRAM TO CUT THROUGH RED TAPE BURDEN

Restaurant & Catering Australia (R&CA) has welcomed the AC T Government’s new One Stop Café program, as announced in the 2018 – 19 Territory Budget. Under the program, café – owners will be able to acces...
by Cafe Culture Mag
 

 

 

The WTBC experience with Tania Stacey

WTBC experience – Tania Stacey The opportunity to participate in the Shanghai WTBC was an experience that helped to build on my knowledge of the modern tea world.  It is a competition platform that suits competitors from...
by Cafe Culture Mag
 

 
 

Countrywide Café of the Year – Winners

In February this year, Countrywide, Australia’s largest Food Service Distributor Group, launched a brand new promotion, ‘Countrywide Café of the Year’. The competition created quite a buzz across the nation, giving away ...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 4 – now available!

Latest news, trends, products and reviews – every month. THIS MONTH FEATURES: – Insights to what shapes your industry report – Styling with The Grounds – Politics, logistics and direct trade with Phil Di...
by Cafe Culture Mag
 

 

 

2018 Speciality Tea Awards

Royal Hobart Fine Foods has opened up to the blossoming Australian specialty tea industry and created 15 categories which will be awarded Gold, Silver & Bronze Metals n the 29thof July.   entries.hobartshowground.com.a...
by Cafe Culture Mag
 

 
 

Barista Supplies

Proudly designed and made in Australia, the Temptag milk thermometer sticker gives baristas greater control when steaming milk. An important part of serving a great coffee is the consistency in milk temperature. The patented Te...
by Cafe Culture Mag
 

 
 

2018 Breezey Masters Latte Art Competition enjoys a wildly successful 2nd heat in Perth

The WA heat for Breezey Masters 2018 made for an intense spectacle on the evening of May 30th. Once again we had a fantastic turnout of 20 competitors fighting for their place in November’s Melbourne Grand Final. We were extr...
by Cafe Culture Mag
 

 

 

Brazil to host coffee world championships for the first time

In November, the International Coffee Week will host 4 international championships with competitors of over 40 nationalities and thousands of visitors The World Cup of Coffee with its various categories is happening, and it wil...
by Cafe Culture Mag
 

 
 

The battle for Australia’s best brew heats up

The claim of Australia’s coffee capital is officially up for grabs, as international travel authority Lonely Planet publishes its Global Coffee Tour this month. Melbourne has the famed reputation for Australia’s best coffee...
by Cafe Culture Mag
 

 
 

Cafe Culture Digital Issue 3

Cafe Culture Digital Cafe Culture Digital Issue 3 – Reusable cup feature  
by Cafe Culture Mag
 

 

 

Cultured Products – DaVinci Gourmet

DaVinci Gourmet, The Story of Flavour Genius. We believe that Baristas and Mixologists are creative and that they seek perfection to amaze their audiences. We are the contemporary choice for professional drink makers inspired b...
by Cafe Culture Mag
 

 
 

Coffee Waste Is Now Fetching a 480% Premium Over Coffee Itself

“Aida Batlle grows coffee on her family’s farm in the hills surrounding El Salvador’s Santa Ana Volcano. Like generations before her, she had little use for the skin that encases the beans, so she’d turn it into ...
by Cafe Culture Mag
 

 
 

Want to grow your business?

Advertising and online A key element of marketing is advertising. You can market your business through a variety of advertising means, including mail, email, developing your own website, online advertising, newspapers, magazine...
by Cafe Culture Mag
 

 

 

Is your business compliant with workplace laws?

200 regional NSW businesses being audited by the Fair Work Ombudsman in New England and North West 24 May 2018 The Fair Work Ombudsman has commenced audits of more than 200 businesses across the New England and North West regio...
by Cafe Culture Mag
 

 
 

Cultured Product – Cheeki Cups

Cheeki is Australia’s number one brand of reusable Food Grade #304 Food (18/8) Stainless Steel Cups, Bottles and Food Jars. Double walled, vacuum insulated cups keep drinks hot for up to 8 hours and cold for up to 12 hours. A...
by Cafe Culture Mag
 

 
 

Record penalty against Townsville café operator over failure to pay compensation

  A record penalty has been imposed against the former operator of a café at Townsville in regional Queensland, for ignoring a Fair Work Commission order to compensate an employee who was unfairly dismissed. Theo Sourlos,...
by Cafe Culture Mag
 

 




ad