Al decimo posto c’è il gelato:
“Italy’s answer to ice cream”? Ma se il gelato lo abbiamo inventato noi italiani, e proprio a Firenze!
Secondo alcuni, il gelato fu preparato per la prima volta da un certo Ruggeri di Firenze, macellaio e appassionato di cucina, che grazie a un preparato che comprendeva panna, zabaione e frutta divenne ben presto famoso, tanto che fece fortuna a Parigi. Egli preparò il gelato in occasione delle nozze di Caterina de’ Medici ed Enrico d’Orleans.
E poi: il gusto al popcorn? Bah!
Però la vicenda mi incuriosisce, ed indago.
Salta fuori che in USA l’ice cream differisce dal gelato per la diversa quantità di grasso presente: 10% per gli americani, 5% per noi italiani (e te pareva!).
ice cream legally has a minimum of 10 percent fat, gelato is made with a greater proportion of whole milk to cream, so it contains more like five to seven percent fat.
In più il gelato contiene molta meno aria dell’ice cream, 25/30% contro il 50% (anche qui: ti vendono più aria a caro prezzo…):
gelato is churned at a slower speed than ice cream, so it’s denser because not as much air is whipped into the mixture. (Gelato contains about 25 to 30 percent air, while ice cream can contain as much as 50 percent air) Finally, while ice cream is typically served frozen, gelato is typically stored and served at a slightly warmer temperature, so it’s not quite completely frozen.
Gelato is defined in English as a soft ice cream containing little or no air.[ The ambiguity in use of the word in the United States stems from the fact that there is no standard of identity for gelato set forth by the US Department of Agriculture, as there is for ice cream. Whereas ice cream in the US is defined by the Federal Code both by its ingredients, which includes milk fat (also known as butterfat) of 10% or more, gelato in the US covers a wide range of products including frozen desserts eaten like ice cream; products that are identical to ice cream with the exception of their butterfat contents; and premium ice cream containing butterfat far exceeding the minimums set forth in Italy. Depending on the recipe and the person making it, dairy-based gelato contains 16–24% sugar. Most ice cream in the United States contains 12 to 16% sugar. The sugar content in homemade gelato, as in traditional ice cream, is balanced with the water content to act as an anti-freeze to prevent it from freezing solid. Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness. Typically, gelato—like any other ice cream—needs a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel, and non-fat milk solids are also added to gelato to stabilize the base. Starches and gums, especially corn starch, are sometimes also used to thicken and stabilize the mix.
By statute, gelato in Italy must have at least 3.5% butterfat, with no upper limit established.
Hai capito ‘sti americani?