Probably created to counterbalance the effects of the high summer temperatures, Italian frozen desserts are rather enjoyable in any season and are now so popular all over the world that it is worth shedding a light on their own distinctive characteristics.
Gelato is undoubtedly the most famous one. According to the Istituto del Gelato Italiano , the association established in 1991 to protect the quality of this Italian excellence, gelato as we know it today was invented in Florence in the 15th century by the architect Bernardo Buontalenti. Prepared with natural ingredients such as milk, cream, eggs and sugar, it is produced in a huge variety of flavors obtained by incorporating in the basic recipe fresh fruit, nuts, chocolate, coffee and nowadays almost anything palatable, as long as it is fresh. In order to preserve its thick and dense creamy texture, gained by churning it slowly to allow less air in the mixture, gelato is served at higher temperatures than commercial ice-cream.
A great alternative to gelato is sorbetto (sorbet), an ancient frozen dessert probably invented in Sicily where, in Summertime, people used to mix the snow of Etna with some lemon juice or almond milk to create a refreshing drink. Made with fruit purée or fresh fruit juice and sugar (occasionally replaced by simple syrup or liqueur), sorbetto is dairy-free and, compared to gelato, also low-fat. Originally eaten as a palate cleanser between courses of large meals, the perfect sorbetto has a light, soft texture with no ice crystals.
A popular “street dessert” when the temperatures are very high, granita is prepared with water, fruit juice and a little sugar (only 25-35%, compared to sorbetto). The secret of its granulated consistency lies in a slow chilling process made possible by keeping the mixture in motion so that the air does not get incorporated and the ice crystals do not become too large. The semi-liquid texture of granita varies according to the city or region where it is produced: in Sicily, where it was invented, it is at its chunkiest on the west coast whereas in the east it is nearly as smooth as sorbet.
FAQs
Gelato is undoubtedly the most famous one. According to the Istituto del Gelato Italiano , the association established in 1991 to protect the quality of this Italian excellence, gelato as we know it today was invented in Florence in the 15th century by the architect Bernardo Buontalenti.
What is Italy's most popular frozen dessert? ›
Gelato is undoubtedly the most famous one. According to the Istituto del Gelato Italiano , the association established in 1991 to protect the quality of this Italian excellence, gelato as we know it today was invented in Florence in the 15th century by the architect Bernardo Buontalenti.
What is the difference between granita and sorbetto? ›
In composition, it's very similar to sorbetto - as a matter of fact, they could have the exact same ingredients. The difference is in the technique - while sorbetto is churned, granita is generally frozen on a sheet or in a pan, and then scraped out for a granular icey texture.
What is the difference between sorbetto and gelato? ›
By now, you know that gelato traditionally uses milk and cream as its main ingredients, and that sorbet primarily contains fruit juice or fruit purée and does not use dairy products or eggs. Sorbet is less creamy.
What is sorbetto made out of? ›
Sorbetto is made with sweetened juice, fruit puree, or water and it is denser than gelato. It includes sugar and flavourings. The process is similar to making ice cream in that it is churned and has a similar texture. It is kept at a cooler temperature than gelato to keep its consistency and flavour.
What is the number one dessert in Italy? ›
Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.
What is healthier, ice cream or gelato? ›
The main difference between ice cream and gelato is their fat content. With only 4-9% fat to the usual 10-25% of ice cream, gelato usually is lighter and healthier. Per portion, however, the answer is clear, gelato is typically healthier than ice cream.
What is the most popular granita? ›
The classic granita flavours are lemon, cinnamon and jasmine, with variants such as strawberry, almond and coffee. But there is also pistachio, black mulberry, peach, mandarin and pineapple, depending on the season. Another very popular flavour is the so-called “chocolate granita”, which is actually made with cocoa.
What is better than gelato? ›
Which is a healthier option: sorbet or gelato? In comparing sorbet and gelato, the latter has more calories and fat because it contains milk. Sorbet is just fruit juice and sugar (no dairy) and has fewer calories, so many consider it the healthier option.
Is Italian ice the same as granita? ›
Italian ice – this concoction is closer to ice cream or sorbet, but it doesn't include any milk. The ingredients are mixed together and frozen like ice cream. It's also called water ice. Granita – this dessert is related to sorbet or gelato, but it typically has a coarser texture, more like a sno-cone.
The word sherbet entered the Italian language as sorbetto, which later became sorbet in French.
Why is gelato so expensive? ›
The slower, more manual and labour-intensive process of making gelato increases production costs, affecting its price. Denser with less air, offering more product by weight in each serving. Lighter and fluffier due to higher air content, resulting in less actual product by weight.
Is sherbert the same as sorbetto? ›
Sherbet and sorbet are both fruity frozen treats whose names are often incorrectly used interchangeably. The main difference? Sherbet contains dairy while sorbet has no dairy.
What is sorbetto in English? ›
noun. sorbet [noun] a sweet frozen dessert made from fruit juice, sugar, and water.
Is sorbetto healthier than ice cream? ›
Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.
How to eat sorbetto? ›
It will cleanse your palates in your mouth to prepare your mouth for your entrée, which is your main course. If eating the sorbet from a stemmed glass, hold the base of the stem between your 3rd and 4th fingers to keep it grounded.
What is the Italian frozen ice dessert? ›
Granita. Granita is a type of Italian ice cream dessert that is made from ice, water, and flavouring. It is similar to sorbet but has a coarser, flakier texture. This is usually served as a refreshing summer treat and can be made with a variety of fruit flavours.
What ice cream is popular in Italy? ›
Gelato al pistacchio
Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar.
What is Italian frozen dessert called? ›
Gelato is a frozen dessert of Italian origin, similar to ice cream. In fact, “Gelato” simply means “ice cream” in Italian. However, this ice cream has a softer, more velvety texture than American ice cream. Gelato typically contains 70% less air and more flavoring than other kinds of ice cream.
