Word: gelato
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Dates: during 2000-2009
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...Gelato is the ultimate refinement of a Mediterranean flavored-ice tradition that supposedly dates back to the ancient Egyptians. In the past half-century, Italians have designed machines - engineered and produced in the same region as Ferraris and Lamborghinis - that can produce ever tinier crystals of ice, allowing for less water, less air and more taste. (See pictures of Gelato University...
...three weeks every month, 20 to 30 students from the world over gather in Bologna inside a tiered lecture room in a Jetsons-style building erected in the early 1960s for the brothers Carpigiani, who perfected the first electric gelato machine. There, a gelato maestro shows them how to transform lowly buckets of cream or bags of fruit into cold, concentrated flavor that often has half the fat of American ice cream...
Besides the secret of perfect gelato, many students are attracted by the sweet dream of self-employment. Gelato is a major growth business worldwide, a cheap luxury defying the recession as people turn to smaller pleasures. And despite the $1,052 tuition for a weeklong session, so far this year enrollment at Gelato U is up 87% compared with the same period in 2008. Who's signing up? "Mostly 40-year-olds looking for a new life," says Patrick Hopkins, director of the six-year-old educational offshoot of the Carpigiani company, which produces a majority of the world...
...About eight years ago, I got the idea" to become a gelato artisan, says a 45-year-old student, a European executive who asked not to be identified by name or even home country for fear of tipping off employers to a possible midcareer switch. "I figure I have about 15 years of energy left. Do I want to spend it climbing the corporate ladder? Or do I finally do this...
Students attending Gelato U aim to build their gelaterias in far corners of the globe. They know that real gelato is a delicate thing that cannot survive being taken out and put back into a freezer, that it is best consumed where it is made. That's what Melissa Green, 36, an HR manager in Tampico, Ill., learned in September during her first trip to Italy, when she consumed her first gelato. After a few bites of green apple, a light went on, illuminating her future: "I tasted this, and I was like, We have got to bring this back...