The very first Italian gelato portal, for both gelato makers and gelato lovers
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One of the variants when selling hand-made gelato comes in the shape of a cup. Tall, narrow glasses, spherical bowls, dishes and cups give all the flavour of hand-made gelato, enriched with the creativity of the gelato craftsman.
Every gelato parlour should as a general rule use five different types of container, each with its own shape, designed for each specific type of recipe. A tall, narrow glass for affogatos, in which gelato is bathed in a hot beverage or in a cascade of fruit; the stemmed goblet mainly for desserts made out of hand-made gelato covered with toppings, sauces and various decorations; large circular sundae dishes, for serving gelato with fruit, creams or liqueurs, and finally fancy bowls for original specialities such as banana splits.
As well as the container the gelato will lie in, make sure you choose the right tool for serving up the gelato into the bowl. The choice is basically between a spatula and a scoop. Picking up the gelato at its wide end, keeping it soft and creamy, the spatula gives a more hand-made feel to the gelato and is perfect for use with low, wide bowls, such as sundae dishes or other fancy containers. The scoop, on the other hand, rolls the hand-made gelato up into a ball, which is done by moving your hand lengthways across the far side of the tub. The scoop is useful for measuring the amount of gelato the customer receives, enabling you to base your prices on a per scoop basis. Whichever tool you are using, make sure that you smooth out the tray each time you dish out some hand-made gelato, so that it looks tidier and more attractive to your customers.
Last but not least, when it comes to designing the perfect dish of hand-made gelato, is the choice of spoon for your customer to use. Gelato spoons generally have a flat tip with a straight, sharp cutting edge, allowing it to sink into the gelato without dropping the solid ingredients or ruining the texture of the gelato itself. However, when it comes to using tall, narrow glasses or stemmed goblets, for gelato with toppings, sauces or beverages, it is best to go with long-handled spoons with an oval concave tip.
By taking care over the choice of bowls to use for your gelato, and over the originality of your presentation, you will be looking after the needs of your customers and making your gelato parlour as attractive as you can. Customisation and creativity are factors that help convey an image of the professionalism of your gelato parlour and the quality of your hand-made gelato.
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