Pistachio: hand-made gelato with a savoury aftertaste

Pistachio: hand-made gelato with a savoury aftertaste

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.

The pistachio (Pistacia vera) is a plant from the Anacardiaceae family, native to the Middle East, in particular from Persia. The fruit of the pistachio is a greenish nut, enclosed in a hard woody shell.

Like nuts in general, pistachios provide plenty of nutritional benefits. They are especially recommended to help reduce cholesterol and prevent cardiovascular disease. In addition, pistachios contain vitamin A, iron and phosphorus, which are useful for the nervous system and for strengthening the immune system.

A lovely snack to munch on in themselves, pistachios are ingredients in a wide variety of recipes. And they are perfect for making hand-made gelato. Classic and tasty, hand-made pistachio gelato is renowned for its delicate savoury aftertaste, which combines perfectly both with creamy and with fruit gelatos. Particularly delicious with hazelnut, almond and chocolate gelatos, or else as sprinkles or topping. 

Pistachio: hand-made gelato with a savoury aftertaste
Brioche with gelato
Brioche with gelato

Sliced open and filled with gelato, with cream, or even with both, the brioche with gelato is a typical Sicilian speciality which has recently been exported to the rest of Italy; it is becoming increasingly common to see gelato shops offering this delicacy, with regional variations such as croissants and buns or the truly Sicilian “tuppo” brioche.

Vegan gelato, the new trend of Italian gelato-making.
Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans. 

Part 2 - Pasteurization and homogenization of italian gelato
Part 2 - Pasteurization and homogenization of italian gelato

After selecting, assaying and processing the raw materials with the other ingredients, the next stages in making hand-made gelato are pasteurization and homogenization.

Part 3 -Maturation and Batch freezing of Italian gelato
Part 3 -Maturation and Batch freezing of Italian gelato

After pasteurization and homogenization, it is time for the mixture to undergo maturation and batch-freezing, which are crucial stages for a good hand-made gelato.

How to select ingredients for your gelato
How to select ingredients for your gelato

Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements differ so widely, the products are designed to help the gelato-maker to get consistently balanced mixtures, for creamier, more scoopable gelato.

Investments, costs and revenues in opening a gelato shop
Investments, costs and revenues in opening a gelato shop

Over the course of time, Italian gelato has earned itself a reputation for continuous innovation in production methods, technologies and ingredients, often dictated by the needs of both practising and would-be gelato-makers.

Differences between artisan Italian gelato, industrial ice cream and soft ice cream
Differences between artisan Italian gelato, industrial ice cream and soft ice cream

Often the differences between italian gelato, industrial ice cream and soft ice cream are not clear to everyone, even though in Italy the fact that there are so many gelato parlours as well as a history of hand-made gelato making would seem to facilitate this distinction.

How to make a good hand-made gelato
How to make a good hand-made gelato

Making gelato used to involve a machine known as a sorbetière, refrigerated using ice and salt, with the mix being batch frozen by hand using a long spatula-shaped stick. Luckily, things have changed quite a bit since then! 

Selecting the gelato ingredients
Selecting the gelato ingredients

Choosing the right raw materials is a fundamental part of making outstanding hand-made gelato: the finest milk, eggs and sugar, and the best semi-finished ingredients and semi-finished products are a key component in the creativity of every craftsman.

The role of semi-finished products in gelato-making
The role of semi-finished products in gelato-making

Compound ingredients for gelato or semi-finished products are mixtures of ingredients in powder or paste that the gelato-maker keeps by his side when preparing mixtures (stabilization) and giving them flavor.

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