Homemade products account for more than half of the national ice cream market in Italy. They make it in small ice cream workshops, gelateries. The delicacy is prepared only from natural ingredients, according to recipes passed down from generation to generation. The gelato festivals are held annually in Florence.
For the first time the event was organized in May 2010. Gelato Festival allowed to pamper residents and guests of the beautiful city with a variety of delicacies. The authors of gelato are the best Italian producers.
History of origin
The main advantages of Italian ice cream are richness of taste, richness of aroma and pleasant consistency. The emergence of a tasty product is associated with Italy, although the age of the cold dessert has exceeded a millennium. However, it was in Florence that ice cream appeared in a familiar form.
Some sources call the author of gelato Bernardo Buontalenti. In the 16th century, based on fruits and egg cream, with the addition of local wine, he made the prototype of modern ice cream, called Florentine cream. By the same time, another version is being attributed.
According to it, the participants of the competition had to cook a previously unknown dish. The winner was recognized for the frozen Ruggeri dessert.
National delicacy
Modern gelato samples are produced in small batches and only by hand. Italian ice cream differs in composition from the usual ice cream, but the main components are milk, sugar and cream. The fat content of the product is much lower than that of other countries. And the dessert is not frozen, but only cooled, serving where it was prepared.
There are many flavor variations. There are even pizza and pasta flavors on offer.
The best gelateries in town serve chocolate ice cream so black it's called catrame or "tar." The density of the product is such that it stays perfectly on the road. True, no one dares to experiment: this dish is too tasty. One of the favorite recipes of the townspeople is the snow ice porridge, granite, in the Sicilian style.
A holiday for those with a sweet tooth
The festival takes place at the end of May. Included in the program are an ice cream fair, children's competitions, tasting, exhibitions on the history of gelato.
To present their products, tents are set up in the central squares of the city. Ice cream cocktails are prepared by the best bartenders in the country. And guests of the city enjoy beautiful views and take part in the festival, trying themselves as a gelato producer.
Firenze Gelato opens at noon with a procession in Piazza Santa Maria Novella. Then the holiday continues with presentations with tastings, exhibitions with master classes on the preparation of national delicacies.
Festival participants compete to see which dessert is the best, not just showcase the products. Therefore, there is no doubt about the freshness of the ingredients.
The festival continues in other European cities. But the end always takes place in Florence: the jury announces the best gelatier.
