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Chillin': Gelato lingo...
A Glossary of Gelato Terminology

 

Click for Gelatician Home Page and Introduction
Gelatician Home Page & Intro


SHOWCASE

Below Zero
Bad Gelato

Cool Ideas
Premium flavors could be your answer to premium profits

Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt

Grande Gelateria
The Love of Gelato with That's Amore!


Gelatician's Gelatician
How Angela Damiano used her gelato skills to open a prosperous shop and become one of North America's most sought after consultants

Featured Machinery
The Kenwood Cooking Chef is not just for chefs!

SWIPES

Making More with Less
Bigger is NOT Always Better: The Upside of Downsizing

Sweet Science
Taking a position on 'neutrals'

Ingredients for Success
Got (the RIGHT) Milk?...

Chillin'
Gelato lingo...

SIGEP
The mother of all gelato tradeshows may very well be worth that trip to Italy!

Aging
A method of gelato making whereby a mix is chilled (and optimally stirred) for twelve to twenty four hours prior to gelling.

Aging Vat
A machine that stores and stirs a chilled gelato mix for twelve to twenty four hours prior to gelling.

Batch Freezer
The machine used to gel gelato.

Crystallized
A defective gelato that has formed ice crystals large enough to be felt on the palate. The effect is usually a result of gelato that has melted and then refroze.

Direct Mix
A type of gelato that is made and gelled from a single mix without the addition of other components.

Drainage
Internal melting of gelato due to separation. It is a typical occurrence found in old and/or unstable gelato.

Folded
A type of gelato that is made from two mixes that are gelled separately and then folded together.

Gelastronomic
A gastronomic experience pertaining to gelato.

Gelatician
A master gelato maker and an artist of consummate skill who unyieldingly adheres to three fundamental principles: to use only the finest ingredients, to make flawless gelato and to make certain that it is always served perfectly.

Gelicious
Gelato!

Gummy
A defective gelato that is gelatinous usually resulting from incorrect usage of neutrals leaving a gum like feeling on the palate.

Intensity
The flavor level of a gelato which directly pertains to the intensity of the main raw material(s) used to make it.

Neutrals
a.k.a. stabilizers are used to amalgamate, emulsify or bind the phases of gelato production. They include hydrocolloids for the water phase and monoglycerides, monodiglycerides and lecithin for the fat phase.

Organic Food
Foods that are produced (grown or raised) and that are never treated with any type of synthetic substances and do not contain genetically modified organisms during feeding or fertilization.

Organic Products
Commercial products that have been developed using Organic Foods that do not contain chemical or synthetic additives. (WARNING: the US Govt. allows products to be labeled as organic as long a they contain “a minimum of 95% organic ingredients”...)

Overrun
The augmentation of the volume of gelato mostly due to the incorporation of air during the gelling process and sometimes during the aging process.

Pasteurizer
A machine specially designed for the pasteurization of gelato.

Pozzetti
(Italian) A counter unit with integrated cylindric tubs containing gelato ready for sale.

Scooper
Someone who makes and/or serves ice cream.

Sorbetto
(Italian) Gelato that is traditionally (but not necessarily) fruit based and that never contains dairy products.

Swiped
A type of gelato that is made from a single mix where an additional ingredient or ingredients are swiped in after the gelato is gelled (e.g.: straciatella).

Swiper
Someone that makes and/or serves gelato.

Thermo Shock
A method of gelato making using a combo pasteurizer/batch freezer where the hot mix is immediately gelled.

Vetrina
(Italian) a.k.a .showcase; display case is the freezer/window where gelato is stored for viewing and ready for sale.

Send your comments, observations and thoughts to info@italianculinary.it.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
 

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Knowledgebase of the Art, Science & Business of Gelato
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EVENTS' CALENDAR



Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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