Italy plans to prohibit this type of dessert
Proof of how Italians take their food seriously, the country can soon start getting out big fines for this no-no.
Buon appetite means "enjoy your meal!" In Italy ... and whenItalian Say that, they think it. If you thought about an Italian getaway when the worst of thepandemic Is behind us, it looks like the Italian government seeks to guarantee you the best diet ever. In fact, Italy makes considerations to place parameters around an indispensable Italian treatment so that if it is notOttimo-Means, the best you have ever had - the person who sells it to you can pay a huge price.
AustralianAge report thatTrade and the Italian Senate Tourism Commission examine how to punish gelato producers who pump large amounts of compressed air in their gelato formulas. The Senate would consider proposals to put strict limits on the amount of air allowed to enter Gelato. Decision-makers who disobey the quality standards of potential gelato could face a fine of up to 10,000 euros, which, at the time of the press, has only more than $ 12,000.
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It's serious things for innocent treatment, but indeed, Gelato's manufacture is a highly specialized job. Anyone who has tasted a good Italian gelato knows that part of what makes it so unique from other ice cream experiences is its density.
In fact, John Ireland, the Executive Chef of Saratoga Golf & Polo Club in Saratoga Springs, New York explains: "Ice cream is picked up faster than Gelato, creating a lighter and fluffy texture composed of 50% air. Then It is frozen at around zero degrees. "Conversely, the slow roll of gelato-manufacturing makes it denser, Ireland says, with an aerial content of 25% to 30% before it is frozen at 15 degrees . All this preparation makes Gelato the crem tree of both.
Getting their recipes just right is often what gives Italian food that "a little goes a long way" "and makes the size of the appropriate portions so satisfying. It is clear that some Italian decision-makers recognize this, as has Said a senator: "Italian gelato is one of the gastronomic symbols of our country, as well as pasta and pizzas."
On the low side, some craftsmen of Gelato say that when it is done correctly, the pumping of the air in Gelato makes the consistency even better.
No matter how you like your gelato, if we want you to italian, but it's a bit too early to travel, checkThe best Italian restaurant in each state.
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