gelati

Gelati is the plural form of gelato, the Italian frozen dairy dessert renowned as the Italian counterpart to ice cream. Gelato is defined by its dense, creamy texture and its emphasis on pronounced flavor. While it shares basic ingredients with ice cream—dairy, sugar, and flavorings—gelato generally uses more milk and less cream, and it often relies on fewer or no egg yolks.

Production and texture are central to gelati. The base is churned at a slower speed than traditional ice cream, introducing less air (lower overrun) to yield a thicker, silkier product. This denser structure allows flavors to come through more intensely and at a slightly warmer serving temperature, typically around -12 to -14 degrees Celsius, compared with other frozen desserts. Typical flavors include hazelnut, pistachio, chocolate, and fruit purées, with fruit-based gelati frequently highlighting seasonal ingredients.

History and dissemination: gelato has roots in Italian culinary traditions dating back to the Renaissance, with later development of the modern gelateria that emphasizes artisanal preparation. In the 20th century, gelaterias spread beyond Italy, contributing to a global appreciation of Italian-style frozen dessert. Commercial and artisanal variants exist, ranging from small-batch, in-store productions to larger-scale products marketed internationally.

Culinary context: gelati occupy a distinct niche within frozen desserts, offering a balance of dairy richness, flavor intensity, and low to moderate fat content compared with conventional ice cream. Variants and accompanying toppings in gelaterias reflect regional Italian preferences as well as modern creative trends.