Discover the Irresistible Delight of Duomo Gelato: A True Italian Experience
Gelato is a regional Italian specialty that predates the more widely known ice cream. Its origins trace back to the city of Bologna, making it a true staple of Italian culinary heritage. In plural, they are called “Gelati,” and this craft has evolved into a beloved artisanal treat recognized worldwide.
What Sets Gelato Apart?
Unlike typical ice cream, gelato is more artisanal and crafted with a focus on natural ingredients. It usually contains less butterfat, often made with milk powder or traditional milk and whey instead of just cream. This results in a product that’s generally lower in calories and richer in authentic flavor.
Fewer Artificial Additives
Gelato tends to have less sugar and avoids artificial flavorings and colors, relying instead on natural ingredient combinations. This allows the true flavors of fruits, nuts, and other natural ingredients to shine, offering a less overwhelming, more balanced sweetness—nothing overly sugary or cloying.
Texture and Flavor Experience
One of the key differences lies in the preparation process: gelato is churned at a slower rate, incorporating less air—up to 50% less than typical ice cream. This creates a denser, more intense flavor profile with a smooth, almost elastic texture. When chocolate is involved, cacao butter adds an extra layer of creaminess and richness, elevating the tasting experience.
Preparation and Presentation
The base mixture is heated and left to rest for several hours after pasteurization, which helps reduce ice crystal formation and results in a velvety, smooth texture. Instead of serving in standard tubs, gelato is traditionally displayed in trays and shaped with a spatula, giving it a rustic, artisanal appearance.