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WHAT IS ARTISAN GELATO?
HOW IS IT DIFFERENT FROM INDUSTRIAL GELATO OR "ICE CREAM?"
PreGel produces and sells the flavours of good Italian-style artisan gelato.
When people in Italy talk about gelato, in actual fact they can be talking about two different products as regards both their composition and their production technology:
one is artisan gelato, the other is industrial ice cream.
Outside Italy, these products rightly have two different names: "ice cream" is, in fact, industrial ice cream, while the term "Italian gelato" is used for that typically Italian specialty produced by artisans.
Though not everyone has a clear idea about the differences between these two products, rather we often find ourselves comparing industrial ice cream and artisan gelato, considering them to be the same thing.
It then becomes necessary to stress the differences between these two types of ice cream or gelato.
The main difference is certainly associated with the FRESHNESS of artisan gelato, which is made fresh every day using choice ingredients such as pasteurized milk, fruit in season, cream and eggs. Whereas industrial ice cream follows an industrial process in which large quantities of product are manufactured and distributed to the points of sale with a shelf life in the order of many months.
The composition of industrial ice cream is different, too, in that it contains much more fat than artisan gelato. Artisan gelato, on the contrary, ranges from no fat at all (for example in fruit gelato) to a fat content of 4-5% on average for the creamy flavours.
The fat content of industrial ice cream is highly variable, ranging from 7% to as much as 18% for premium ice creams.
The different creaminess and structure found in these two types of gelato or ice cream also stem from the different technologies with which they are produced: large continuous freezers for industrial ice cream with the addition of high quantities of air (reaching an overrun of 100%); whereas small laboratory machines are instead used for artisan gelato, which permits making small batches and therefore serving gelato that is always fresh and with much lower % of added air: 25-35%.
From all of this we can easily understand that these two products are created with completely different technologies, working philosophies and traditions.
Artisan gelato encompasses the whole Italian tradition of creativeness and imagination. It suffices to see the number of different flavours and recipes that every gelato parlour and PreGel offer in order to comprehend all of this.
Alongside traditional flavours, each gelato maker features personal recipes partly tied to tradition, partly completely original. Each tub of gelato is then presented so as to tempt the eye before satisfying the palate.
The displays of traditional gelato makers are more and more real triumphs of gelato, fruit decorations and sauces, where fresh ingredients in season are combined with the gelato in an extremely attractive manner.
Because Gelato sells above all else "through the eye!"
Because true Gelato, with a capital G, is ARTISAN Gelato, MADE FRESH EVERY DAY, LESS FAT and TASTIER THAN INDUSTRIAL ICE CREAM!
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