"I scream,You scream,We all scream for Ice Cream"

Everything you wanted to know about Italian Ice Cream

Archive for June, 2010

Ice Cream Is An International Matter

Throughout my blog I’ve talked about Italian ice cream,but I think it would be interesting to see if there are similar products in other countries. Here what I was able to find:

INDIA

In Indian subcontinent we have Kulfi or Qulfi,a popular flavored frozen dessert made from milk. Unlike other ice cream, kulfi takes a very long time to melt. It comes in various flavours, including pistachio, malai, raspberry, rose, mango, cardamom (elaichi), saffron (kesar) or Zafran, the more traditional flavours, as well as newer variations like apple, orange, peanut, and avocado. Unlike Western ice creams, Kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard based ice cream. Thus, it is usually considered a distinct category of frozen dairy-based dessert.

SINGAPORE/MALAYSIA

In these countries ice cream is called ais krim potong,which means cut-out ice cream. It probably got its name from the way it’s served. The ice cream is molded into a large block. When served, the ice cream seller would cut it up into smaller rectangular pieces and insert between wafers or bread.

ARABIC COUNTRIES

Arabic ice cream (or bouzat haleeb) is a much different affair than the rich custardy treats popular in the Western countries. Simultaneously light and creamy, the ice cream has a bit of an elastic quality because it’s thickened with sahlab, an orchid tuber extract typical throughout the Middle East. Flavored with rose and orange blossom, the ice cream is floral without tasting soapy.

FRIED ICE CREAM

There are Mexican and Asian variants. The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well. If fried ice cream is coated in raw egg prior to deep frying, the egg may remain uncooked due to the low temperature of the ice cream. The Asian recipe usually uses tempura batter. Mexican versions use corn flakes, nuts or cookie crumbs for coating. In addition the Mexican recipe starts with a large ice cream ball, resulting in a colder core than the Asian variants. Common flavors in Asian restaurants are green tea, vanilla, and red bean; Coconut may also be used.

Giolitti:in Rome Since 1900

 Everything started in 1890 when Giovanni and Bernardina Giolitti opened a dairy in Salita del Grillo in Rome,where was sold milk of their own production coming from the roman countryside. Soon afterwards,thanks to the quality of its products, it became the dairy of the Royal House. After a few years other places named Giolitti were opened,among which there was the historic Uffici del Vaticano Street venue,where one of their sons,Nazareno,and his wife Giuseppina added to the milk sales also a vegetarian restaurant and ice cream production. When the war was over,the activity developed a lot and it became one of the best and most known ice cream kiosk of the capital.

Nazareno’s son,Silvano,took particularly care of ice cream,creating personally the recipes,the same that today his three sons and his wife still preserve;nowadays,after three generations, we can taste the same flavours of the past.

Historical place of meeting for roman people and for the Members of Parliament,it’s also a must for all the tourists who,everyday along the year,visit Rome. In 1960 the Eur,a neighbourhood in Rome, venue was opened,then several franchising activities have been started all over the world (New York,Copenaghen and recently Seul) and a catering service is also provided.

Tonda:When Design and Ice Cream Come Together

To bring freshness and elegance is the task assigned to Tonda,the first and only circular and rotating ice cream display.

Anyway the refinement of the design and the revolutionary rotating technology are not the only things which make Tonda a precious innovation of the Made in Italy.As matter of fact,the display is created to make the work of the employees a lot easier,offering a high level of comfort and ergonomics. 

The technical part is not neglected.Tonda guarantees the uniformity of temperature,a perfect ice cream conservation and it contributes to the protection of the enviroment thanks to its materials and to the energy saving.

Tonda was designed  by the famous industrial designer Makio Hasuike and it’s an IFI S.p.a. product,a firm of INDUSTRIEIFI,leader in the field of innovative design solutions for furniture.

It is already used in several countries: Italy, Spain, Holland, Usa, Greece, France, Great Britain, China, Canada, Portugal, Japan, Russia, Germany, …

Tonda has been celebrated by the poet of images Michele Provinciali,it has received the Compasso D’oro 2008 alla Carriera Award and has received by the same jury the Segnalazione,entering the historic collection of the famous design prize.

Sherbeth Festival 2010

The Sherbeth Festival is an international event about artisan ice cream which takes place every year in Cefalù,Sicily;in 2010 it will last from the 16th of september to the 19th.

During the festival Cefalù’s city centre is transformed into the ice cream village.It is possible to walk by the stands of famous ice cream masters and taste their cold masterpieces,especially along Corso Ruggero and the narrow streets which take to the sea. At number 92 of Corso Ruggero there is the Corte delle Stelle and above it there is a terrace where it will be organized a sort of lab,called Dolce Officina dei Gusti;here the masters will find the best ice cream machines which are present on the market. Nearby the Corte there is Cefalù’s Cathedral.

During the event is also awarded the Procopio dei Coltelli Prize in honour to the ice cream master coming from Sicily who is responsible for the diffusion of ice cream throughout Europe and the world.

Last year there were 150 000 visitors and 20 kg of ice cream were produced. The festival had also some room for discussions about health,employment and innovation with a lot of laboratories of Slow Food Palermo.

For further information visit the website:  www.sherbethfestival.it.