Dolcezza Gelato & The Difference Between Gelato & Ice Cream
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For National Ice Cream Month, July, it figures that at least of one of our Top Picks Of The Week should be an artisan ice cream brand. This year, the wonderful ice cream we’ve chosen is from Dolcezza Gelato (the name means sweetness). Before we proceed with the glories of Dolcezza Gelato (which you can see in the photos), there’s an editorial note: Dolcezza isn’t classic Italian gelato. It’s superpremium ice cream. Why not call it ice cream? It was inspired by a gelato shop in Argentina (more about that later). Call it whatever; just call it delicious. Below: > The difference between ice cream and gelato. > Dolcezza Gelato, our top pick of the week. Elsewhere on The Nibble: > The year’s 50+ ice cream and frozen dessert holidays. > The different types of ice cream and frozen desserts: a photo glossary. According to Abacus, it was created as a pan‑European initiative rather than as a national Italian observance. In other words, it’s a Europe-wide celebration meant to promote artisan gelato as a traditional food craft across Europe, not only in Italy. Even though gelato is strongly identified with Italy, the modern artisan gelato industry (shops, training, ingredient suppliers, competitions) is deeply transnational in Europe—especially in countries like Germany, Austria, Spain, France, and others where Italian-style gelato culture is widespread. (In our opinion, “European Gelato Day” should have been named “Artisan Gelato Day” instead.) It was officially established by the European Parliament in 2012. Here’s more about it. Around the turn of the century (the 21st), the gelato craze hit America. It was begun, as we recall, by entrepreneurs who encountered gelato on trips to Europe and South America, and wanted to recreate those luscious flavors back in the U.S. As the companies got media exposure and word of mouth for their delectable products, larger ice cream producers wanted in on the action. Some of the players made authentic gelato; the differences are in the next section. Others used the name for products that were actually ice cream. It was all delicious, so no one complained to the FDA. But for the sake of fact, we’re going to tell you the difference. If you prefer, you can skip to the Dolcezza Gelato section below. Gelato is Italian-style ice cream. It was invented in the 1500s, two centuries before Thomas Jefferson returned from Europe with America’s first machine to make the frozen dessert (the history of ice cream). Gelato comes from the Italian word for “frozen.” (congelare means “to freeze,” congelato is “frozen”). There are two main differences between gelato and American ice cream. Fat coats the tongue and its taste buds, and diminishes ability to taste the fruit, chocolate, or other flavor. Classic gelato, with much less fat, delivers more intense flavor. And whatever the fat content, all comers are delicious. Dolcezza Gelato was inspired by a trip to Buenos Aires in 2000, and a visit to the popular gelato shop, Freddo (if you’re interested, Freddo is nowfranchising). Dolcezza founders Robb & Violeta, captivated by the flavors at Freddo, returned to the U.S. with a desire to make gelato. They opened their door in the upscale Georgetown neighborhood of Washington, D.C. in July 2004 (National Ice Cream Month). They had never made gelato, but they knew that by using the best ingredients and artisan techniques, they would create something good. What became a gelato destination has expanded to seven locations in the D.C. area, and Dolcezza pints are now carried by Whole Foods Markets. Dolcezza Gelato is made with whole milk and heavy cream, like most superpremium ice creams. You’ll also see nonfat dry milk powder on the ingredients label of Dolzezza and other brands. The dry milk powder is used to increase the solids content of the ice cream and give it more body. (And it may give some justification to some ice cream enthusiasts that it is also an important source of protein that improves the ice cream’s nutrition.) We recently indulged in pints of Dark Chocolate, Espresso, Mascarpone & Berries, and Peanut Butter Straciatella. Except for the Peanut Butter Straciatella—which is delicious but more of what we’d call a “fun flavor” with crunchy flakes of chocolate—there is an elegance on the palate to the flavors. Richness and intensity of flavor combine into a sublime experience. You’ll want more than one pint from the current lineup: Head to Whole Foods nationwide, or track down another store near you with the store locator. The website is DolcezzaGelato.com. |
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