Luca Caviezel, one of the foremost Italian gelato experts, categorizes these characteristics into two main groups:
- Objective values: Mainly related to production processes, ingredients used, and their precise proportions.
- Subjective values: Influenced by personal preferences and situational needs.
Body Characteristics
Gelato that drips is too soft and lacks consistency. Gelato that breaks is too hard and becomes difficult to chew. The ideal gelato texture should be palatable — semi-firm but smooth. The perfect body of gelato is consistent, homogeneous, harmonious, and uniform in appearance. It should never feel watery, gelatinous, or grainy.
Structural Characteristics
These refer to the texture or weave of the finished product. High-quality gelato results from premium, balanced ingredients combined with careful processing. Any misstep can alter its structure. Key factors include:
- Lightness or heaviness: Depends on the amount of air incorporated during churning.
- Coarseness: Presence of large ice crystals caused by errors in freezing or hardening phases.
- Graininess: Excess lactose leading to a sandy feel.
- Butteriness: Poor homogenization affecting smoothness.
Nutritional Characteristics
Artisan gelato should be a complete and balanced food, avoiding excessive fats or other unhealthy components. A quality gelato typically contains:
- Water
- Carbohydrates (including sugars)
- Lipids (animal or vegetable fats)
- Proteins
- Minerals and vitamins
Organoleptic Characteristics (Sensory Qualities)
While taste is subjective, it is the most important factor influencing consumer preference or rejection.
A good artisan gelato should have:
- A smooth surface, slightly porous
- Natural and appealing colors
- A fresh, identifiable flavor
Avoid gelato with:
- Rough or grainy texture
- Overly bright or artificial colors
- Rancid or stale flavors
- Indistinct or vague taste