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| | Gelato - Wikipedia, the free encyclopedia |
 | | Gelato is an Italian frozen dessert made from milk (or also soy milk) and sugar, combined with other flavourings. | | | Gelato is typically made with some fresh fruit or other ingredients such as chocolate (pure chocolate, flakes, chips, candies, truffles, etc.), nuts, small candies, sweets, or cookies. | | | Gelato made with water and without dairy ingredients is also known as sorbetto. |
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http://en.wikipedia.org/wiki/Gelato
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| | Gelato |
| | Gelato's texture is denser on the palate but with less fat, it is not as heavy on the stomach. | | | Gelato makers, like Meredith Kurtzman, a pastry chef at New York City's Otto, are able to make gelato more interesting because taste is derived from fresh ingredients rather than simply from sugar and fat. | | | Gelato is expensive to make - Kurtzman estimates her food costs average 24 percent, depending on the flavor - because it is traditionally made in small batches. |
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http://www.pizzatoday.com/makeline_articles.shtml?article=MzU1M3N1cGVyMzU1MHNlY3JldDM1NTc=
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| | El Paso Times - Living |
| | In Dolomite, gelato was made with milk, cream, sugar, eggs and natural flavors. | | | Combine the chocolate, sugar, and 1 quart of the milk and bring the mixture to a boil, stirring constantly. | | | In the South, gelato was lower in fat, predominantly water-based, slightly higher in sugar content and was called sorbetto, known today as sorbet. |
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http://www.borderlandnews.com/apps/pbcs.dll/article?AID=/20050720/LIVING/507200304/1004
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| | Gelato scoops out niche in pizza biz PizzaMarketplace.com |
| | Gelato, Italian for "ice cream," is denser in texture and lower in fat than ice cream. | | | Gelato makers and suppliers of frozen dairy equipment say the sweet treat is well on its way to becoming one of the country’s most popular frozen desserts. | | | Gelatos come in standard flavors such as chocolate, strawberry and vanilla, but in the hands of a serious gelato maker, the similarities begin to disappear. |
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http://www.pizzamarketplace.com/pizzaarticle.htm?i=22615
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| | What is Gelato? |
| | In the north, the people of Dolomite made gelato with fresh milk, cream and sugar. | | | Caffé Gelato uses real fruit, nuts, chocolates, milk and cream, not syrups, to make our award winning gelato. | | | With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in the mouth faster.Therefore, the customer will taste gelato’s full flavor immediately. |
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http://www.caffegelato.net/html/gelato.html
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| | Gelato Spot |
| | The almond snickers gelato, meanwhile, isn't a flavor you'll find in Italy, but it's a sure-fire American crowd pleaser. | | | Take the croccatino, a rum and almond mix; the straciatella, the Italian version of chocolate chip; or the hard-hitting peanut butter, which doesn't stick to the roof of your mouth. | | | That's because authentic Italian gelato doesn't meet the FDA standard to be called ice cream: a minimum of 10 percent butterfat. |
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http://www.azcentral.com/ent/dining/articles/0407taste07.html
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| | Gelato di Roma |
| | In August 2003, Gelato di Roma completed its UFOC (uniform franchise offering circular) and became licensed to sell franchises in the 32 states where it is quickly becoming the largest gelato franchise in the United States. | | | Gelato di Roma's regional franchisee training centers are located in southern California and southeast Michigan. | | | Allie's operational expertise coupled with his entrepreneurial passion and marketing savvy, gave rise to the Gelato di Roma concept. |
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http://www.gelatoroma.com/GDR_Experience.htm
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| | Magnifico gelato! - Oct. 30, 2003 |
| | Gelato is made of skimmed milk; that's why it has less fat content. | | | A hundred grams of gelato contain between 160-180 calories, he says, like a glass of flavored milk. | | | Indeed, the earliest mention of gelato is in the Bible, when Abraham ate (not drank) Isaac's offering of cold goat's milk. |
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http://www.inq7.net/lif/2003/oct/30/lif_1-1.htm
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| | Guidelive.com |
| | Coolest dip: Torrone gelato – honey with roasted almonds. | | | The scoop: Cream of the gelato crop, with superb texture and potent flavors. | | | And gelato flavors are usually more exotic and sophisticated (hazelnut, espresso, tiramisu) than the candy-bar concoctions you'll find in store-bought ice creams. |
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http://www.guidelive.com/feature/182
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| | Gelato Massimo,Inc. - About Us |
| | Caporale uses milk, cream, sugar and dextrose to make his gelato before adding flavors from fruit, spices, liquor and chocolate. | | | His gelato tubs are available in 40 stores throughout the same geographic area. | | | But unlike ice cream, it is denser in texture because it doesn't contain as much air as its American counterpart. |
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http://www.gelatoparadiso.com/aboutus.html
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| | Ice dreams - GoodLiving - www.smh.com.au |
| | Around the world, gelato is taking over from American-style ice-cream (which is higher in fat and air content and lower in temperature). | | | His fruit gelato, however, he says is made with fresh fruit - without added flavour, colouring or concentrates. | | | The traditional way of making gelato - by cooking up eggs, milk, sugar and cream, adding flavours and churning it by hand - has gone modern. |
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http://www.smh.com.au/articles/2004/02/03/1075570404698.html?from=storyrhs
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| | Gelato cakes and pies on their way to Gilbert |
| | The cakes and pies will be offered in addition to the 24 gelato flavors that Gelato Premio makes fresh daily. | | | Archibald said gelato has less air whipped into it and is kept at a higher temperature than ice cream, giving it a more dense, smooth texture than its American counterpart. | | | Gelato cakes and pies on their way to Gilbert |
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http://www.azcentral.com/arizonarepublic/mesa/articles/0819evdining19Z11.html
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| | Gelato Massimo, Inc. - LocalHarvest |
| | Gelato Massimo is owned and operated by a premier Italian gelato maker from Lago di Como, Italy. | | | Gelato Massimo offers all the taste and creaminess of its high-fat American cousin without all the fat and calories. | | | Gelato Massimo’s 97 flavors are available in pints and gallons. |
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http://www.localharvest.org/member/M6558
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| | Gelato love is spreading - smh.com.au |
| | "In ice-cream, the fat comes from butterfat and cream, gelato is made mainly with milk." The fat content of a gelato is typically 7-10 per cent. | | | Notable here are the ice confections, like the Cassata Messina, a layered ricotta gelato with a Marsala-soaked sponge in pistachio gelato. | | | The mix goes from the pasteuriser to the churner, where it churns for 10 minutes, rests for 40, before it is poured into five-litre trays ready for freezing and delivery. |
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http://www.smh.com.au/articles/2003/01/06/1041566360643.html
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| | Ciao Bella Gelato Company : The Finest Ice Cream & Sorbet Since 1983 |
| | As a result, the gelato is smoother and creamier in consistence, with a dense texture and an intense flavor. | | | Ciao Bella's gelato, based on a family recipe from Torino, Italy is primarily hand-made in small batches with high quality ingredients. | | | Ciao Bella contains 20% air by volume, compared to 60% in most American brands, and contains only 12% butterfat versus 16% in typical ice cream. |
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http://www.ciaobellagelato.com/con_flavorsrecipes.php
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| | eG Forums -> Gelato |
| | The gelato at the former is a bit grainy, and the gelato at the latter has more intense flavor. | | | The gelato is kept at the proper temperature with a good variety. | | | (I don't know what "authentic" gelato is supposed to be like.) The cherry was fruity but not at all sour, a bit too sweet. |
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http://forums.egullet.org/index.php?showtopic=9982
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| | Buon Giorno Gelato |
| | Gelato, (Je-lha-to) is a new word being passed around in the U.S.A. Gelato, in the Italian language, literally means "frozen." But in common usage, especially in summer, it indicates Italian Ice Cream. | | | Whether you want to build your own store or buy a franchise, Buon Giorno Gelato is the answer. | | | "Gelaterias" have started popping up in many parts of the country, introducing gelato to the American public. |
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http://www.buongiornogelato.com
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| | CHOCOLATE GELATO Recipe at Epicurious.com |
| | There are no eggs in this recipe &; it's the cornstarch that gives the gelato a smooth, silky texture. | | | using a cornstarch slurry is good for thickening a sauce, not making gelato. | | | It is easy and quick, and has that nice gooey gelato texture, which I haven't achieved before. |
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http://www.epicurious.com/recipes/recipe_views/views/108521?id=108521
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| | Gelato in Florence and Forte dei Marmi Italy |
| | Carabé presents a wide range of granita and gelato, and specialty items like cannoli, cassata, and brioche, the Sicilian version of the ice cream sandwich. | | | The couple are from Patti, on the northern coast of Sicily near Messina. | | | Antonio and Loredana use no preservatives or artificial coloring, and only the finest pistachios, hazelnuts, almonds, and "bumpy" lemons, the latter imported weekly from Sicily. |
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http://www.gelatocarabe.com
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| | Warhol's Soup Cans? Bleh. Show Us the Gelato. (washingtonpost.com) |
| | The National Gallery's gelato is made fresh daily with whole milk and a dollop of cream, as it should be. | | | And then there were the flavors with a more modern aesthetic attitude: cinnamon, which seemed to have a cubist spice to it, and banana-blueberry, which had an almost pop art touch. | | | Edwards can't build a new taste from the bottom up; she can only blend or tweak what comes from Italy by adding extra fruit or a new ingredient or two. |
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http://www.washingtonpost.com/wp-dyn/articles/A26532-2004Jul3.html
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| | gelato.. and other guilty pleasures |
| | which are several flavors of gelato that are topped on fresh fruit served in a cup. | | | I highly recommend fiordilatte (milk) gelato with the fruit cup. | | | Menu of flavors include Pineapple Sorbet, a very tart Mango Sorbet, a cream based mango-peach, white chocolate, tiramisu, pistachio, mixed berry, strawberry, cappuccino, stracciatella, mint, oreo, snickers, dulce de leche, melon, banana toffee crunch, as well as a few soy flavors. |
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http://www.geocities.com/hungryartiste/gelato.html
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| | A La Cuisine!: Dine & Dish: Solferino Café |
| | Depending on the flavour, fresh or frozen purées are added, the ingredients are pasteurized before being cooled in a gelato machine, which constantly stirs the mixture to break up ice crystals as they form. | | | The gelatos all had a smooth and moist consistency and a nice melt, which for me, is just as important as flavour. | | | Nancy and I both thought the pistachio gelato had the unmistakable flavour of peanut butter, but Ken thought it tasted exactly like roasted pistachios. |
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http://www.alacuisine.org/alacuisine/2005/07/dish_and_dine_s.html
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| | Mondo Gelato Beijing |
| | Gelato is also freezed less deeply, tastes lighter with an intense flavor. | | | Our mission is to introduce gelato culture to the world especially in China; provide the best tasting gelato made in the traditional artisan way; to introduce gelato as a branded gourmet product, distinguishing it from the rest of the pre-packaged ice-cream products. | | | Gelato has much less air content, therefore smoother and very low in fat content (2-8% depending on which product). |
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http://www.canadiansinchina.com/mgbeijing
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| | XTC GELATO - Welcome to XTC Gelato! |
| | XTC gelato and sorbetto are made by hand with fresh ingredients and are 100% natural. | | | XTC gelato and sorbetto are available to discerning chefs and consumers in over 40 flavours. | | | Our sorbetto is free from fat (except for Nutcoco which contains natural coconut oil) and our gelato is significantly lower in fat than commercial ice cream. |
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http://www.xtc.com.hk
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| | Munch goes to Grasso Roberto |
| | The menu is simple: panini, salads, gelato, sorbetto, coffee, espresso, cappuccino. | | | Munch sat there licking at cherry/vanilla/chocolate-dusted gelato on a cake cone in the company of MOM, her vanilla cashew caramel scoop and a small dog who sat patiently by, longing for drips. | | | On April 1, the cafe started selling house-made gelato and sorbetto. |
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http://www.post-gazette.com/pg/04149/322929.stm
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| | Marina's Gelato in Maple Ridge. Real Italian Gelato made fresh on the premises. |
| | Paul and Marina, owners of Marina's Gelato take great pride in the quality of their gelato and invite you to visit their new cafe to try one (or more!) of their many flavours. | | | Using only top Italian ingredients and making all of their ice cream fresh on the premises, Marina's Gelato offers over 40 delicious flavours of gelato and sorbetto (some say it may be the best gelato in B.C!). | | | There's also a big glass window showing off the ice cream lab where you can watch as the gelato is made fresh throughout the day. |
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http://www.marinasgelato.com
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| | alGelato on the Web - Call 1-888-455-4050 to order! |
| | This gelateria is where aficionados from around the world gather to savor many unique flavors of the finest ice cream available. | | | SINCE 1978, al Gelato has been making uniquely flavored gelato style ice creams in the traditional Italian way. | | | The spumoni from al Gelato is unlike any you have ever tasted. |
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http://www.algelato.com
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| | Amazon.com: Gelato!: Italian Ice Cream, Sorbetti & Granite: Books: Pamela Sheldon Johns,Joyce Oudkerk-Pool |
| | For example, she lists a prickly cactus pear sorbetto (the cactus has it's own lenghty preparation - if you can even find the stuff!), but there is no recipe for chocolate gelato or sorbet. | | | But there are fewer than 50 recipes in all, and some are for cookies and other accompaniments, so the stars of her book don't really get to shine: only three granite recipes, a dozen for sorbet, and 17 for gelato. | | | We far surpass our local gelato place here, which IS saying a lot since they are very good,,,as good as in Italy, |
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http://www.amazon.com/exec/obidos/tg/detail/-/1580081975?v=glance
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| | Willamette Week Online Food & Drink REVIEW ICE CASTLES (5/28/2003) |
| | The ingredients are prominent--mango has chunks, strawberry has seeds, coconut has threads of coconut meat--but the flavors are mellow and perfumey--that subtle, European kind of sweet. | | | Both challenge what you think you know about ice cream, offering new recipes and combinations, inventive preparation and fresh and organic ingredients. | | | The contents of one is a fresh bright green, but it's pistachio. |
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http://www.wweek.com/story.php?story=3970
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| | Gelato |
| | Palazzolos Gelato is made from the highest-quality ingredients available in the world; from our Tahitian vanilla to our European chocolates! | | | Our Gelato is very dense; it weighs almost twice as much per scoop as most ice creams. | | | By using less air, we dont have to use a high butterfat cream, which eliminates the greasy palate caused by a lot of fat. |
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http://www.4gelato.com/html/gelato.html
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| | Gelato |
| | If you are going to leave it in the freezer overnight or longer, let the gelato soften a little before serving by putting it in the refrigerator for 30 minutes. | | | If you do not have an ice cream maker, pour the cold mixture into a freezer container, close the lid tightly and place in the freezer until set, about 3 hours. | | | Pour the mixture, making sure it is already cold, into the container of your ice cream maker and freeze it following the manufacturers instructions. |
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http://www.glamour.demon.co.uk/recipes/24.htm
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| | Las Vegas Dining - Bellagio |
| | Enjoy the small pleasures of home-made gelato and premium espresso or relish light fare, such as soup and sandwich favorites. | | | A quick stop as you enter Bellagio from Flamingo: Fresh, delicious quick-style selections such as pastries, gelatos and home-made chocolates. | | | For a tasty experience on the go, pick up a delicious selection at any of our Quick Eats outlets. |
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http://www.bellagio.com/pages/din_quick_eats.asp
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| | In Good Taste: Simply Gelato class |
| | As executive chef at Mio Gelato, Bob conceives each new gelato flavor, often finding his inspiration in Oregon’s fresh fruit. | | | Bob supports the work of the Slow Food Movement and is committed to using sustainable ingredients – from hormone free milk to organic produce. | | | He walks the local Farmer’s Markets searching for an unusual fruit variety that will make a smooth, flavorful Gelato. |
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http://www.ingoodtastestore.com/Cooking_classes/Winter_2005/Simply_Gelato.asp
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| | Recipe: Peach gelato - Los Angeles Times |
| | The texture should be somewhere between soft-serve ice cream and dense, chewy traditional gelato. | | | Depending on the sweetness of your peaches, you may want to add more sugar. |
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http://www.latimes.com/features/food/la-fo-calcookrec6-2aug06,0,4793488.story?coll=la-headlines-food
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| | Gelato Vero |
| | Gelato Vero Italian Ice Creams are created with an artisan's approach-using secret recipes that are low in sugar to ensure that the flavors of its fresh, premium ingredients are tasted in all of their natural beauty. | | | One delicious taste tells why Gelato Vero Italian Ice Creams have gained national recognition for being the finest super-premium ice cream available. | | | Gelato is the ice cream of Italy: smooth, creamy, and dense because there is no air whipped into it. |
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http://www.gelatovero.net
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| | Gelato Da Vinci |
| | We also serve the finest Sorbet made with fresh fruit and natural juices. | | | nest gelato using only natural ingredients, you will find it to have a more | | | We serve Authentic Italian lunch items such as our signature Panini, the Prosciutto and Melon Plate, Caprese Salad or summertime favorites – Chicken Salad, Fresh Pear Salad, Fruit and Yogurt Plate. |
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http://www.gelatodavinci.com
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| | Il Buon Gelato |
| | In other words, gelato has up to 20 times less fat and approximately 50 to 100% less calories than American ice cream. | | | By the way, did you know that by law in order to be called Ice Cream a product must contain at least 10% butterfat BEFORE addition of bulky ingredients (such as nuts, brownies, cookies dough etc.)? | | | We have always known that gelato tastes better, but we did not know it was also a far healthier product. |
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http://p2.hostingprod.com/@ilbuongelato.com/gealtovicecream.html
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| | Home |
| | Our Gelato and Sorbetto is made to order fresh, with true, raw ingredients. | | | This means our great colors and intense flavors come from actual fruits, roasted nuts, spices, liqueurs, imported chocolates, coffees and teas. | | | Whats the difference between gelato and ice cream? |
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http://www.4gelato.com
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| | Pistachio Gelato by David Leite |
| | The creamy, sweet custard and the meaty nuts are a great combination to beat August's heat. | | | Add the reserved chopped nuts during the last minutes of processing. | | | Process the gelato in an ice cream maker according to the manufacturer's instructions. |
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http://www.leitesculinaria.com/recipes/cookbook/pistachio_gelato2.html
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| | Gelato's |
| | We also serve Seattle’s Best Coffee, muffins, bagels for breakfast, and fresh Pannini sandwiches and made to order salads for lunch. | | | Gelato’s serves over 24 hand-made flavors of Gelato daily. | | | Crossroads shopping Center corner of Burnet and Research |
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http://www.gelatos.net
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| | Penguin on Centerstage Chicago - Penguin : 2723 W. Lawrence, Chicago, (773) 271 4924, Restaurant, Deli, ... |
| | Curzi never uses flavoring when fresh ingredients are available, and he claims the old-school gelato machine he uses (which produces a batch of gelato exponentially slower than in new machines) adds to the quality. | | | Jose Curzi grew up in Argentina and, after being taught by his father-in-law how to make Argentinean gelato, decided to move to Chicago and grace the city with his version of the Italian specialty. | | | Penguin carries 11 flavors of gelato, all made daily or every other day. |
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http://centerstage.net/restaurants/penguin.html
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| | Accidental Hedonist - IMBB #16 - Eggs! Gelato! |
| | In a medium saucepan, bring the milk, 1 1/4 cups of sugar and the lemon peel to a boil. | | | Tell me this is n't an egg dish. | | | When approaching making a gelato, think "Egg Custard" because that's what you're essentially going to be putting into your ice cream maker. |
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http://www.accidentalhedonist.com/index.php/2005/06/26/imbb_16_eggs_gelato
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| | Index |
| | An Italian ice cream parlor is called a gelateria. | | | Our specialized market consists of fine dining restaurants, inns, lodges, retreats, country clubs and wherever quality is well appreciated. | | | gelato doesn't contain as much air as its American counterpart and therefore has a denser texture. |
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http://www.bene-gelato.com
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| | Caffe Gelato - Online Monthly Calendar |
| | Enjoy the class, a four-course tasting menu, wines, and a full tour of our restaurant including the kitchen, gelato station, and wine cellar. | | | Learn how to cook some of Tanner’s favorite dishes and how to duplicate the flavor of his dishes at home. | | | Limited to the first 55 people who sign up, |
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http://www.caffegelato.net/html/calendar.html
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| | Guidelive.com |
| | There'll be tasting parties at the West Village location on July 16 and 23, as well as samples available at the stores each Friday and Saturday through Aug. 6. | | | Every location whips up about 40 smooth, dense flavors of Italian-style ice cream ($1.99 for a child's portion, $2.99 for a regular, $3.99 for a large, $4.99 for an extra-large at the West Village location) each day on-site. | | | This Dallas-based gelato chain (the name's pronounced pah-choo-go) has been spreading throughout the area since the first store opened on Lovers Lane in 2000. |
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http://www.guidelive.com/feature/309
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| | Alon's |
| | It has less air and therefore it's DENSER AND SMOOTHER in texture, the fat content is about HALF THE FAT in premium Ice Cream. | | | OUR SORBET Most flavors don't contain any Fat or dairy products. | | | Consistency is the key to our delicious GELATO flavors. |
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http://www.alons.geomerx.com/index.cfm?fuseaction=storePage&customPageID=8
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| | RMGelato |
| | Added gtrace() for Gelato's trace() as opposed to RMan's trace call. | | | Ribelato is a RIB input Plug-in that allows Gelato to render RenderMan RIB scenes. | | | Ribelato -- Plugin allowing Gelato to render RIB scenes. |
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http://www.renderman.org/RMR/Utils/gelato
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