History of Gelato
History suggests that human beings have been inventive enough to create the coolest and most refreshing drinks for the hottest seasons simply by using fruits, flavors and if possible ice or snow.
Even in the Bible, Issac, while offering to Abraham some goat's milk mixed with snow told him: “Eat and drink, the sun is torrid and you can cool down”.
We can deduce that it was a kind of sorbet with iced milk, otherwise he would have used just the word drink. Thus was Abraham the first who tasted Gelato? Maybe.
In later times the snow was collected and compressed in special winter constructions so that it could last until summer. It appears that even King Solomon consumed quite a lot of this “fresh fruit snow”. When there was not snow man managed to “make” ice, discovering a way to obtain it by rooms where steam could freeze on the rocks.
In Egypt, the Pharaohs offered to their guests silver chalices divided in two parts, one contained snow and the other one contained fruit juices.
During the Roman Empire, general Quinto Fabio Massimo wrote the first recipe of a sort of Gelato that became very popular. With the fall of the Roman Empire and the beginning of Middle Ages, many delicacies that had been common to many different people were lost.
“Iced fruit juices” disappeared too but not in the East, where the invention of iced drinks continued to be developed. It is said that Chinese taught Arab traders how to combine syrups and snow, the first version of sorbetto. Then Arab traders showed Venetians and southern Italians how to make this new frozen delicacy.
It was in Sicily that Sorbetto was born (from the arabic, scherbet = sweet snow or from the turkish, chorbet = to sip). It was made with sugar, new fruit juices (mainly citrus fruits) and snow.
The history of Gelato, made not only with fruits but with different creams and flavors, dates back to the 16th century. Where or who really invented Gelato none knows but as most stories go, it is credited to Bernardo Buontalenti, a native of Florence, who delighted the court of Caterina Dei Medici with his creation.
A Sicilian, Francesco Procopio Dei Coltelli was one of the most influential individuals in the history of Gelato, because he was the first who sold it to the public, introducing Gelato to Europe. Summoned to Paris in 1686, he opened a café named “Café Procope”, which quickly became one of the most celebrated haunts of the literary establishment in France.
Meanwhile, in Italy the art of traditional Gelato making, handed on father to son, improved and perfected right up to the 20th century, when many Gelato makers began to emigrate taking their know-how to the rest of Europe.
Gelato in Italian literally means "frozen", but it is basically used to indicate the Italian type of ice cream. One of the basic differences between Gelato and the ice cream is that in Gelato there is less air and therefore the flavor is much more intense.
Gelato is an healthy product because it is made daily with fresh and all-natural ingredients and it contains 70% less fats than American premium ice cream and therefore has fewer calories.
Our Gelato is made daily in our facilities at 434 Fore St in Portland, Maine, so that we can offer to our customers the highest quality products.
We do not use any artificial sweeteners, any artificial colors, any hydrogenated fats, any emulsifiers and any genetically modified ingredients. And we will never do that.
Our ingredients are the freshest whole milk and heavy cream, pasteurized high quality egg yolks, cane sugar and local fresh fruits or organic frozen fruits.
This is our pledge: each bite of our Gelato is a sensory stimulation, a celebration of the primary ingredients, because we do NOT use additives or heavy ingredients that mask the original flavor. The texture is dense and velvety and it is not so cold.
Another reason for the intense flavor is that Gelato is kept at a warmer freezing temperature.
It is, therefore, our duty to preserve the finest aspects of this delight by respecting its production rules and processes. We are continuing to bring forward its ancient traditions by using only the freshest natural ingredients available. We understand Gelato “from the inside”, what it is, which emotion can give and how better it can be done.
Our personal thankfulness goes to all who are mastering the art of making Gelato, moved by the passion and hard work to provide pleasure to people all over the world. Thanks to this passion, Gelato is still alive and successful.
Only by maintaining this passion, this Gorgeous Italian delight will have more and more centuries of history to come.