Word: gelaterias
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Dates: during 2000-2009
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When making the perfect gelato, much depends on the size of the ice crystals. Most amateur chefs do not have the machinery to churn out - literally - the creamy consistency that is the hallmark of a great gelateria. But with an old-fashioned ice-cream maker, a good recipe, and a good understanding of the basic gelato rules (sugar is an anti-freeze, fats act as the opposite), the home chef can make gelato at home...
...majority of the world's gelato machines. In Valli's more than 20 years as a gelato master, he has acquiesced to some rather strange requests, including creating a tasty salmon gelato, a pesto gelato for an Indian chef and three different kinds of beer gelato for a German gelateria. An aspiring Dutch gelato maker in a recent class at Gelato U. suggested that she might like to learn how to make hash-flavored gelato (with all the taste but without the intoxicant). (See pictures of Gelato University...
Daniel Ackler tasted paradise for the first time on a trip to Italy. Now, he's brought a little bite of heaven to Hong Kong, his home for 13 years. The Canadian-born trader studied the art of making authentic gelato under an Italian master before opening his first gelateria, XTC On Ice, a year ago in Hong Kong's trendy SoHo district. Since then, Ackler's gelati have gained a reputation as the best Italian ices in Asia. His mandarin-hued outlet on Cochrane Street, tel: (852) 2541 0500, is thronged even on chilly afternoons with bankers on break...
Here's my advice: Always save room for dessert. In the spirit of full disclosure, first a little history. In Rome, I shed tears of happiness at a gelateria. I spooned icing straight out of the Betty Crocker tub at the house where I baby-sat in high school. I frequented the New York Hall of Science in pursuit of astronaut ice cream. Even my past four years in Cambridge have served up some very sweet memories...