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Gourmet food

ITALIAN GELATO VS ICE CREAM: THE FOUR DIFFERENCES BETWEEN THEM

20/07/2017
gelati-in-cono

 

Apart from the fact that gelato comes from Italy, people usually consider gelato and ice cream synonymous terms, but that is absolutely not the case. There are four main differences – let’s have a look at them.

1 – Italian gelato has much less fat. American ice creams have to contain at least 10% fat by law, while gelato usually contains an average of 3.8%. That’s because, unlike ice cream, gelato is made with fresh milk and not powdered milk or cream.

2 – Italian gelato is blended slowly, so it contains less air than industrially produced ice cream (10% air in gelato, 50% in ice cream). A balanced quantity of air is an essential step when making good gelato: it affects the consistency, smooth texture and appearance.

3 – Italian gelato is kept at a temperature of around -12°C, while industrially produced ice cream is usually kept at an average of -20°C. This makes an unmistakable difference to the product’s taste.

4 – Italian handmade ice cream is usually made in small batches that are consumed shortly afterwards. That’s why it doesn’t need the preservatives or additives that industrially produced ice cream needs to be stored for long periods of time.

A year-round market
If we analyse global consumer trends in frozen desserts (ice cream, Italian gelato and sorbet), one fact stands out: they are all products that are not influenced by the season or climate. If we look at per capita consumption per country, Business Insider’s league table surprisingly awards New Zealand the top spot, with an average of 28.4 litres per person per year, followed by the USA with 20.8, Australia with 18, Finland with 14.2, Sweden with 12, Canada with 10.6, Denmark with 9.9, Ireland with 9.4, Italy with 8 and the UK with 7. What’s even more surprising is the figure that reveals that, of all the states in the USA, Alaska – where the average temperature never rises above 19°C – consumes the most ice cream. In contrast, Texas, where the climate is decidedly warmer, only comes tenth.

The Italian gelato boom in the USA
Italian handmade gelato is increasingly popular in the USA. Thanks to the range of flavours, its nutritional balance and its ‘exotic charm’, it’s the perfect combination and a luxury that many Americans are increasingly indulging in, even if just to take in the typical atmosphere of an Italian ice cream parlour. If we look at the figures, consumption of Italian gelato in the USA has been constantly increasing since 2009, with annual sales estimated to be worth approximately $210 million. However, we should stress that although gelato accounts for a smaller share of the frozen dessert market, it is also the sector with the fastest growth (up 32% in 2016).

Food trends, Gourmet food

THE GOURMET STREET FOOD PHENOMENON

08/06/2017
street-food-2

It’s winning over everyone: Michelin-starred chefs, food and wine critics, food bloggers, entrepreneurs and, of course, consumers. We’re talking about gourmet street food: the modern-day reinterpretation of street food that uses top-quality ingredients. It’s still a niche market but it is rapidly growing, particularly in big cities where the number of food trucks offering sophisticated delicacies from all over the world is increasing.

Today, meal times have changed due to busy lifestyles and the lack of spare time. So-called “metro eaters” eat on their way from one appointment to another and they have two priorities: quality and speed. According to food anthropologist Lucia Galasso – who contributed to research commissioned by Sanpellegrino, a leader in the beverage industry –gourmet street food is a vehicle we use to communicate our food values to others. It’s no coincidence that every food preference is catered for in large cities. What we are dealing with is a reaction to standardised food that could end up making us lose the sense of those unmistakable details that reveal the identity of a particular cuisine. As far as this aspect is concerned, street food is a tool that allows us to explore a territory and rediscover recipes that have been handed down from one generation to the next at an affordable price. And let’s not forget storytelling. Often street cooks are the repositories of an oral tradition of traditional cuisine: a pleasure that involves all the senses and wins us over through the stories they tell and their gestures.

A number of international cases demonstrate the rise of gourmet street food. The chefs at New York’s Rouge Tomate, a well-known restaurant on the Upper East Side boasting a Michelin star, have created the “Rouge Tomate Cart in the Park”, which offers a street menu at the entrance to Central Park Zoo. Italy, with its rich food tradition, is just as far ahead: Michelin-starred chefs Cristina Bowerman and Mauro Uliassi offer their specialities in the open air from an Ape Romeo three-wheel van and the “Uliassi street good gang”. The Michelin guide has also joined the fray, and in 2016 it ennobled this phenomenon by awarding a star to two landmarks of Singapore’s street food: the Hill Street Tai Hwa Pork Noodle food stall and the Hong Kong Soya Sauce Chicken Rice and Noodles food stall.

Gourmet food

Italian Carnival rhymes with Venice

02/03/2017
italian carnival

 

Carnival has just ended, but the party atmosphere still lingers on. All of Italy celebrates Carnival, but the most popular and famous carnival is the Carnival of Venice. It’s one of the of the oldest in the world and it’s surreal because it’s set in a city that is so mouthwatering, so picturesque that no matter where you look, it looks like a postcard. Continue Reading…

Gourmet food

Italian Food: Japan’s culinary passion

16/02/2017
italian food in japan

Japan is famous for its variety of culinary delights such as sushi, sashimi, ramen or Gyoza as well as Sake and Shocho. Although traditional Japanese culinary culture remains a strong part of the national identity, Japanese consumers enjoy a more diverse and international range of food products. Continue Reading…

Gourmet food

The best Italian foods to eat on a cold winter’s day

31/01/2017
winter Italian food

Italian food is an amazing world made up of an abundance delicious food recipes and flavors for every season.  Winter is certainly no exception. There are a variety of stick-to-your-ribs dishes that are just right for those icy cold days. Warm pastas, soups and polenta…What could be more satisfying when the tips of your nose, ears and fingers are all freezing cold? Continue Reading…

Gourmet food

Italian wines for your Christmas dinner

22/12/2016
Italian christmass wines and meal

 

One of the biggest holidays of the year is on its way! In Italy, Christmastime is family time, which means that there is a lot of eating and drinking involved. We’re taking this grand opportunity to suggest the best wines to pair with some of our most traditional holiday dishes. Continue Reading…

Gourmet food

The Origin of Pumpkins: from Venice with love

24/11/2016
Pumpkins in the Italian cuisine

 

Pumpkins are a kind of cucurbitaceous, the genus that includes squashes and edible gourds. It has nourished people on every continent for millennial. Although it is true that the Spanish brought pumpkins to Spain along with other New World specimens, historical accounts say that Apicius and Charlemagne place them on pre-Columbian tables throughout Europe.   Continue Reading…