Why Gelato?

Why Gelato?
Because It Has a Long History of Being Delicious

It’s hard to imagine that Italian volcanoes Etna and Vesuvius have caused such an eruption in the 21st century America, seeing as these locations helped contribute to the development of frozen desserts more than 5000 years ago. First, Asian cultures discovered they could consume crushed ice and flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Romans later began the ritual of eating the ice of the volcanoes Etna and Vesuvius, covering it with honey. Then came the Italian Renaissance during the 14th century, when gelato was officially developed by famous artist and architect Bernardo Buontalenti. From that point, gelato began dominating taste buds all over the world, including the U.S. beginning in 1770 after being introduced to this continent by Italian native Giovanni Biasiolo. At this point, there were two types of gelato – one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate. But due to the invention of the hand-crank freezer, and the subsequent birth of the industrial ice cream industry, gelato would take a back seat to American-made ice cream (which contains more air), and would not begin to re-emerge in popularity again until the late 1900s. However, as it stands today, gelato is one of the hottest commodities on the frozen dessert market, writing a new chapter in culinary history as one of the greatest success stories in dessert innovation

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3000 BC Asian cultures discover they can consume crushed ice and flavorings
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2500 BC Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices
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0 The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey
1500
1500-1550 Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet)
1550
1550-1600 Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time
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1686 Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe
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1770 Giovanni Basiolo introduces gelato in New York
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1846 Hand-crank freezer is perfected in America and changes the way the frozen dessert is made
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2012 Jose Dreyer and family starts and creates the first semi-finished gelato product

LIFE TRAIL è

What is LIFE TRAIL

Third millennium consumers demand increasingly more comprehensive food security. It is an inalienable right to be protected from the consumption chain. 

Gelato artisans have a duty to provide such protection, and companies have to ensure high safety standards.

LIFE TRAIL is

a path that Gelosia delizia italiana undertakes to guarantee its customers and consumers a clear Food Policy based on mutual trust.
It is devoted to the continued research of pure ingredients in line with proper nutrition.

LIFE TRAIL is

an ambitious project, which presents Gelosia with some choices that sometimes contrast with industrial logic, but allow it in the future to constantly ensure the best possible ingredient solutions according to historical need.

LIFE TRAIL is

a starting point, not a goal!
We make continuous choices which have consequences for others.
Professionals (gelato artisans or pastry chefs) who are our customers and consequently the final consumers.

Time Magazine Review

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Jane Smith

New York Magazine Review

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