GELATO ARTIGIANALE: IN VISTA DELL’ESTATE 3 CONSIGLI (PIÙ UNO) PER CAPIRE SE E’ VERAMENTE DI QUALITÀ

ARTISAN ICE CREAM: IN VIEW OF SUMMER 3 TIPS (PLUS ONE) TO UNDERSTAND IF IT IS TRULY HIGH QUALITY

Color, additives and ingredients to which the right timing is added when consuming it.
These are the recommendations of Maitre Chocolatier Andrea Slitti to recognize (and enjoy) a true artisanal ice cream.

Monsummano Terme (PT), June 2023 – A true plebiscite . Loved by 93% of Italians (IGI data - Istituto del Gelato Italiano and BVA-Doxa), ice cream is a true passion in the Bel Paese, which in the last year alone has seen a per capita consumption of almost 3 kg per head (data Sigep Observatory) for a turnover that in 2022 in Europe came close to 10 billion (+13%) and in Italy reached 2.7 billion (+16%). A love that can be defined as "global" and surprisingly sees New Zealand as the most "greedy" country with over 28 kg per capita of ice cream consumed per year, followed by the United States, with over 20 kg and Australia at 18 kg.


It is therefore not surprising that the number of artisanal ice cream parlors around the world reaches 100,000. But obviously there is ice cream and ice cream and it is not always easy to understand which is truly artisanal and which is made mainly with industrial semi-finished products, although sold as artisanal.


To help us distinguish true artisanal ice cream comes Maitre Chocolatier Andrea Slitti ( www.slitti.it ), one of the most important and recognized artisanal chocolatiers in the world, together with his brother Daniele. In the prestigious Chocolate Factory of Monsummano Terme, the two work together to create Slitti artisanal ice cream, without the use of industrial ingredients. Andrea brings his knowledge of cocoa and coffee, selecting only the best products to obtain intense and unique flavours. Daniele, on the other hand, with his experience in pastry making, helps to perfect each recipe, experimenting with doses and procedures to guarantee a creamy consistency and a balanced flavour. Thanks to this unique synergy between Andrea's creative mind and Daniele's skill, Slitti ice creams have gained international fame, becoming a symbol of excellence in the art of artisanal ice cream.


“For a trained palate, artisanal ice cream, in which fresh ingredients prevail, is not difficult to identify - explains Andrea Slitti - the offer is now truly wide, and there are many semi-industrial solutions (and not necessarily "low level"). A little curiosity can help us distinguish artisanal ice cream)”.


1) COLOR IS THE TRUE “LITSUN MAP”


“Let's start from the first thing that catches the eye, namely the colour. Appearance is an important, if not even fundamental, element to recognize an ice cream that is of quality and handcrafted – explains Andrea Slitti – It is precisely by starting from a careful observation of the colour, in fact, that we can grasp the differences between an artisanal ice cream “authentic” and one semi-industrial. When the shade is intense and too lively, see for example mint or pistachio, in that case the ice cream has been prepared with semi-finished products and probably also on a gustatory level the flavor will be too strong precisely because of the added flavourings."


2) BE AWARE OF THE “NEUTRAL”


“To prepare ice cream as it was done in the past, you need to have a certain amount of experience and mastery, since it requires knowledge both in the technical field and in the raw materials used to process it – specifies Maitre Chocolatier Slitti – In fact, there are not many ice cream makers who still they prepare and measure the ingredients, obviously including emulsifier and thickeners, in their laboratories, however obtaining an ice cream structure that is not particularly strong, and for this reason it should be consumed a few hours after production. The vast majority of ice cream makers now use a preparation called "neutral", a base of additives with natural thickeners such as carob seed flour, guar flour, tara flour and pectins. With this preparation it is possible to give the right structure to the ice cream and for this reason it is in most of the artisanal ice creams found on the market. But apart from this, it is the ingredients that make the difference and to discover their quality just take a look at the book or table of ingredients that every ice cream shop must display."


3) HIGH QUALITY, FRESHNESS AND SEASONALITY


“It is always better to use fresh raw materials where possible – clarifies Slitti – even when we use dried fruit, such as hazelnuts and pistachios, we add to the base of our ice cream only and exclusively a high percentage of pure IGP Trilobata hazelnut paste and Bronte PGI pistachio. The final result will be very different from the use of industrial purees in which there are always added flavours.”


+1) TIMING IS EVERYTHING


“The perfect time to enjoy artisanal ice cream? Immediately after creaming, i.e. when the mixture transforms into ice cream by incorporating air and taking on the appearance of a pasty cream - says Andrea Slitti - After this procedure, it will be passed directly into the blast chiller for about 2 minutes. By doing this we will compact the ice cream, making the structure dense and spreadable. Once the ice cream has been removed from the blast chiller, we place the tub in the wells of the ice cream display case so as to savor all its aroma and creaminess for at least 2 days; if they exceed this time, the risk is of compromising what was done previously.”


The Slitti company was founded as a coffee roaster in 1969 by founder Luciano Slitti, distinguishing itself from the beginning for the care and processing of the product. In 1989, his sons Andrea and Daniele expanded the company's offering, including cocoa processing. Today, Andrea Slitti is recognized as one of the most important artisan chocolatiers in the world: an expert cocoa selector, he entrusts the creation of his recipes to his palate, which have led him to win over 180 awards for the quality of his chocolate.


Its ice creams, produced in the Monsummano Terme laboratory, can be tasted both in Monsummano - in the historic café - and in the new flagship opened in Florence in Piazza dell'Olio. Flavors not to be missed? Definitely the Riccosa flavor made with the award-winning hazelnut spread, the Vin Santo DOC cream, the PGI hazelnut and finally the Bronte Pistachio.

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