Hymn to ice cream ... artisanal!
Thanks to the heat and the rise in temperatures, the el paeseni eat more and more ice cream. This is a turnover that, as Repubblica explained a few months ago, exceeds two billion euros.
Yes, because the el paeseni, who have so many faults, are completely acquitted when it comes to artisanal ice cream: in fact, it is up to them the primacy in the production of ice cream, both at home and, above all, abroad.
And it is the el paeseni who, for years and generations - above all Sicilians and Venetians - moving around the world, they transmit to posterity the precious and sweet art of ice cream, including irreplaceable ingredients and the right machinery.
On the other hand, one will rarely find an ice cream enthusiast, with a palate spoiled by superfine flavors and textures, who will be satisfied with the ice cream found "around the corner". Indeed, Fr.rather than settle for it, he would run out of it and postpone it for a better opportunity.
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Gelato, my love
But what are the factors that allow us to recognize a truly artisan ice cream and to opt for one bank rather than another?
Here they are listed below:
> Visual aspect: the color must be natural and fresh, so to speak, a pistachio ice cream will have a characteristic natural pistachio green color, lighter or darker depending on whether the peel is also used, without tending too much to dull brown, but also without ending in green charged acid.
> Refrigerated counter, cockpit or carapina: the ice cream in the classic tubs must be in the right quantity, no synthetic mountains of ice cream must come out, horror for enthusiasts and serious insiders, because it could mean that it just isn't so natural, being outside the refrigeration limit, perhaps rich in hydrogenated fats that hold it together.
> The consistency: si starts from the assumption that each flavor of ice cream has its own consistency. In fact, a chocolate melts in a certain way and will feel very soft, while a fruit ice cream feels more watery and lighter.
It is not about individual tastes or preferences: in general the important thing is that the ice cream stays together evenly, it doesn't have to become water as soon as you put it in the cup, but it doesn't have to be hard and lumpy and come off and roll off the cone like gravel from a mountain.
> The creaminess: pFor some people, ice cream that is too fat is very annoying, perceived so bulky on the palate and heavy that it is even difficult to finish, not just to digest. The ice cream-semifreddo can be the only one in which the presence of a greater quantity of cream or air is permissible.
While for other people some creams are too "cold", or too thin, in which one has skimped on milk or cream. Still finally worse if parts of frozen water are found in the ice cream, crystals that creak under the teeth and are not pieces of stracciatella! In these cases it may be ice cream that is not fresh or stored at an improperly regulated temperature.
> The tasteIthe flavor of the ice cream must naturally be close to the taste of what is reported, not too sweet because it risks being nauseating and annoying, but not even tasteless or inconsistent in taste, as often happens with industrial ice cream. Be wary of off-season tastes, the origin of which is often not clear.
> An ice cream that is not made well makes you thirsty, it is the hydrogenated fats that do not dissolve properly on the tongue, like silicones on the skin, and must be drunk to "degrease" everything.
