Italian artisanal gelato

A great novelty has recently piqued the interest of Italian artisanal gelato lovers: the first and only gelato hotel has opened in Rimini, where you can enjoy sweet or savory artisanal gelato right from breakfast. The hotel is called “Pan di Zenzero” and has quickly become a popular destination for fans of this treat. Every detail of the building, from the rooms to the furnishings, is reminiscent of the world of gelato, and antique gelato machines are on display in the public areas. At meals, it is proposed to combine courses with different flavors of gelato, from the most classic (chocolate, hazelnut, pistachio, lemon…) to the most particular and innovative (such as, for example, green olives, ginger and chili), all strictly artisanal and prepared with high-quality ingredients. During your stay, you can also take part in gelato making courses, professional tastings and thematic events dedicated to gelato.

The origins of Italian gelato.

Gelato has always been part of the Italian tradition and has its roots even in the Roman Empire. At that time, ice and snow were extracted from the mountains, transported to the city and stored in efficient underground wells. During the warmer season, they were crushed, mixed with wine, fruit juices and honey (according to Pliny the Elder’s recipes) and served at the most luxurious banquets.
With the collapse of the Roman Empire, this tradition was lost, but was later revived during the Renaissance. Documents of the time tell of a light and refreshing dessert, much appreciated by the noble classes, prepared using water, sugar and fruit. The recipe was later improved by adding milk, which gave the gelato a creamier texture and more delicate flavor.

The fathers of gelato.

Italian artisanal gelato had two great Italian fathers: the first, Bernardo Buontalenti, a Florentine architect and engineer serving the Medici court, devised in the second half of the 16th century a cream flavored with bergamot, lemons and oranges, chilled with a mixture of his own invention.
A century later, Francesco Procopio dei Coltelli, a Sicilian cook, worked out the perfect combination of ingredients to make gelato and invented the first gelato maker, a machine specifically dedicated to its preparation. Procopio opened the first gelato shop in Rome in 1686 and, a few years later, opened the “Café Procope” in Paris, where it was possible to enjoy “frozen waters” (i.e., today’s granitas), fruit gelatos and sorbets in a variety of flavors. Procopio’s place quickly became a gathering place for artists, writers and intellectuals of the time, and his gelato soon became famous throughout Europe.

Italian gelato today.

Over the ensuing centuries, the process of making artisanal gelato has undergone many changes, transforming it into a true art form that requires skill and attention to detail. Each region of Italy has developed its own gelato specialties, using local flavors and ingredients that reflect the tradition and culture of the area. This has allowed Italian artisan gelato to slowly become a delicacy appreciated worldwide for its quality and variety.

Fun facts about Italian gelato.

Italian artisan gelato and the work of the master gelato maker are currently candidates for inclusion in the list of the Intangible Heritage of Humanity (UNESCO).
Italy hosts several events entirely dedicated to gelato, including the Gelato World Cup, a biennial international competition where the world’s best gelato makers compete.
There are about 39,000 gelato shops scattered throughout Italy, but Rome is the “queen of gelato” city, with as many as 1409 specialized gelato shops. The average annual consumption of artisanal gelato in Italy is around 3 kg per person; the most popular flavors among Italians are chocolate (in all its variations), hazelnut, strawberry, and pistachio.

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