Italian gelato: absolute passion
Do you want to open a gelato shop?
As every gelato-maker knows, making a good hand-made gelato needs stabilisers.
Although they are commonly associated with something merely chemical, stabilisers are natural products used during ageing, freezing, storage and even tasting.
Creamy and slightly savoury, hand-made pistachio gelato is one of the mainstays of the gelato parlour. Loved by young and old alike, pistachio gelato lends itself to a variety of combinations, both with creams and with fruit gelatos.
Sucrose is not the only sugar used for making gelato – in fact there are a variety of sugars, each with its own sweetening and antifreeze properties, and all of them can be used for making hand-made gelato.
The gelato business is an interesting opportunity, made of creativity and fun. Italian gelato is healthy and everybody loves it! It is no wonder that gelato is getting more and more popular worldwide. This seems to be a very good reason to open a gelato shop. Take a look at how you can do it...
Hand-made gelato is a typical product which has made Italy famous throughout the world. The only step that still needs to be taken is to create a system, so as to increase competitivity at international level.
A study carried out at Milan University showed that hand-made gelato is a balanced food. It can even replace a meal, or else be a gratifying non-fat snack.
Are you a gelato maker?
Cones, cups, sticks, take-away tubs, teaspoons, straws, plastic bags, cups, napkins... hand-made gelato can not really be eaten straight from the stainless steel mold or batch freezer (although that would certainly be a dream for many!)
After many years of close friendship, spurred on by a burst of courage and driven by a common passion for gelato and pastries, Marco and Vaghelis decided to open up a gelato parlour on the Greek island of Rhodes.
Here is the testimony of Marco Bortolini, owner of the gelato parlour Il Gelato Artigianale Italiano in Rhodes.
Looking for Italian gelato ingredients?