1 00:00:07,840 --> 00:00:10,240 Speaker 1: Hello, and welcome to Favorite production for iHeart Radio. I'm 2 00:00:10,280 --> 00:00:12,920 Speaker 1: Annie Reese and I'm Lauren voc Obam, and today we 3 00:00:12,960 --> 00:00:17,639 Speaker 1: have an episode for you about gelato. Yes, um, which 4 00:00:17,760 --> 00:00:21,360 Speaker 1: pronunciation aside, I'm very excited about. I'm nervous about some 5 00:00:21,400 --> 00:00:26,000 Speaker 1: of the pronunciation that has to happen, but otherwise I 6 00:00:26,000 --> 00:00:27,920 Speaker 1: am a big fan of gelatto. I haven't had any 7 00:00:28,520 --> 00:00:31,960 Speaker 1: in a while, but I remember thinking like being you know, 8 00:00:32,040 --> 00:00:34,800 Speaker 1: in high school and thinking it was so fancy and 9 00:00:34,880 --> 00:00:40,839 Speaker 1: so you're yeah, and I used to have favorite gelatto 10 00:00:40,880 --> 00:00:43,640 Speaker 1: places in France and Belgium when I stayed there, and 11 00:00:43,720 --> 00:00:50,680 Speaker 1: I just felt like this is the life. Oh that's amazing. Yeah. 12 00:00:50,760 --> 00:00:54,400 Speaker 1: I haven't spent any time in that part of Europe, 13 00:00:54,520 --> 00:00:58,280 Speaker 1: so I've never had that Glattia experience. But there's a 14 00:00:58,280 --> 00:01:01,880 Speaker 1: couple like artisanal gelot auto places here in Atlanta. I'm 15 00:01:01,960 --> 00:01:06,200 Speaker 1: very fond of them, and I'm more likely to buy 16 00:01:06,400 --> 00:01:09,039 Speaker 1: a gelato or a sorbet that I am to buy 17 00:01:09,360 --> 00:01:12,240 Speaker 1: straight ice cream. If I'm going to go for something 18 00:01:12,280 --> 00:01:17,160 Speaker 1: like that, yes, yes, yeah, I don't know, man, I 19 00:01:17,200 --> 00:01:19,200 Speaker 1: don't know. I'd have to think about that. That's that's 20 00:01:19,240 --> 00:01:24,039 Speaker 1: giving me like already what I do and I take 21 00:01:24,080 --> 00:01:28,360 Speaker 1: the ice cream. I feel like I just caused anxiety. No, no, no, 22 00:01:28,360 --> 00:01:31,959 Speaker 1: non gelato related anxiety. It's all night. I mean this. 23 00:01:31,959 --> 00:01:36,640 Speaker 1: This is a very craving filled episode. Um. Yes, yes, absolutely, 24 00:01:36,680 --> 00:01:40,720 Speaker 1: I'm determined to get my hands on some gelato soon. Um. 25 00:01:40,760 --> 00:01:44,440 Speaker 1: And you can see our our ice episode that we 26 00:01:44,480 --> 00:01:47,160 Speaker 1: did and our Sunday episode is unless I'm forgetting, we 27 00:01:47,200 --> 00:01:49,880 Speaker 1: have yet to do ice cream. We did ice cream 28 00:01:49,920 --> 00:01:53,920 Speaker 1: trucks right, right, but not ice cream. I don't think. 29 00:01:54,400 --> 00:01:57,600 Speaker 1: I think I keep looking at ice cream right and 30 00:01:57,640 --> 00:02:00,480 Speaker 1: going like this is too much. I don't want to. 31 00:02:02,080 --> 00:02:03,960 Speaker 1: I think we have a whole section of topics that 32 00:02:04,000 --> 00:02:06,040 Speaker 1: are like that, where we keep saying one day, we'll 33 00:02:06,080 --> 00:02:10,440 Speaker 1: do that one today, someday our avocado will come. But 34 00:02:10,520 --> 00:02:13,200 Speaker 1: that is not this week. That one's been like two years. 35 00:02:13,240 --> 00:02:20,160 Speaker 1: And the big topic, it's big, okay, it is we 36 00:02:20,200 --> 00:02:23,359 Speaker 1: want to do it justice. We don't want any further 37 00:02:23,520 --> 00:02:27,880 Speaker 1: avocado injustice to be perpetrated by us. No, not by 38 00:02:27,919 --> 00:02:31,119 Speaker 1: the Saver team. That's our other motto. We haven't used 39 00:02:31,120 --> 00:02:39,160 Speaker 1: it yet, but that one. Yes, But okay, today we 40 00:02:39,280 --> 00:02:42,760 Speaker 1: are talking about gelatto. H yes, So I suppose we 41 00:02:42,760 --> 00:02:51,800 Speaker 1: should get to our question, I suppose gelato. What is it? Well, 42 00:02:52,160 --> 00:02:56,720 Speaker 1: Gelato is a type of soft, spoonable frozen dessert. It's 43 00:02:56,919 --> 00:03:00,840 Speaker 1: made with milk and or cream, sometimes eggs, definitely sugar, 44 00:03:01,080 --> 00:03:05,360 Speaker 1: and often various flavorings. Usually it's sweet, as sugar is 45 00:03:05,360 --> 00:03:08,880 Speaker 1: an important ingredient for texture of the final product, but 46 00:03:08,919 --> 00:03:12,120 Speaker 1: it can be made on the savory side. Generally speaking, 47 00:03:12,360 --> 00:03:15,960 Speaker 1: gelato is lighter in mouth feel than American style ice 48 00:03:16,000 --> 00:03:20,280 Speaker 1: creams because it's right often made with milk instead of cream, 49 00:03:20,480 --> 00:03:23,040 Speaker 1: or at least with more milk than cream, and with 50 00:03:23,200 --> 00:03:26,200 Speaker 1: fewer egg yolks or perhaps no egg yolks, so it 51 00:03:26,200 --> 00:03:30,079 Speaker 1: doesn't coat your tongue as much, and this can differ 52 00:03:30,120 --> 00:03:33,600 Speaker 1: with regional dolato specialties. It originated in Italy, and the 53 00:03:33,639 --> 00:03:36,840 Speaker 1: recipes that come out of the cool and dairy heavy 54 00:03:37,280 --> 00:03:42,320 Speaker 1: Northern Italy tend to be richer weird, whereas warm climate 55 00:03:42,400 --> 00:03:44,720 Speaker 1: Southern Italian recipes tend to be a little bit lighter. 56 00:03:45,240 --> 00:03:48,400 Speaker 1: But just as a reference, US food laws put the 57 00:03:48,480 --> 00:03:51,800 Speaker 1: dairy fat content of ice cream at a minimum of ten, 58 00:03:52,760 --> 00:03:56,320 Speaker 1: whereas Italian laws put gelato at a minimum of three 59 00:03:56,360 --> 00:04:01,680 Speaker 1: point five, so both typically incorporate about twice that amount. 60 00:04:01,800 --> 00:04:07,800 Speaker 1: That's just a bare minimum. Yeah yeah. However, gelato often 61 00:04:07,880 --> 00:04:13,240 Speaker 1: incorporates less air into the mix, so it's simultaneously denser 62 00:04:13,760 --> 00:04:17,520 Speaker 1: and uh silk here than ice cream. A key component 63 00:04:17,560 --> 00:04:20,640 Speaker 1: of ice cream is fine air bubbles that are churned 64 00:04:20,680 --> 00:04:23,240 Speaker 1: in to to increase the volume of the dessert and 65 00:04:23,279 --> 00:04:27,000 Speaker 1: to give it that nice, light, almost fluffy, and kind 66 00:04:27,000 --> 00:04:31,560 Speaker 1: of sturdy texture despite all that heavy cream. In the industry, 67 00:04:31,640 --> 00:04:35,080 Speaker 1: the amount of volume increase due to air incorporation is 68 00:04:35,080 --> 00:04:40,440 Speaker 1: called overrun. Is considered low, is a medium, and up 69 00:04:40,440 --> 00:04:43,800 Speaker 1: to a You can have up to acent that that's 70 00:04:43,839 --> 00:04:47,239 Speaker 1: the high category. Yeah yeah, you can double the volume 71 00:04:47,560 --> 00:04:50,960 Speaker 1: of your ice cream by churning. Most ice creams are 72 00:04:51,160 --> 00:04:55,279 Speaker 1: in that mid range somewhere around. Gelato, by contrast, is 73 00:04:55,279 --> 00:04:58,120 Speaker 1: in the low to very low range, sometimes even below, 74 00:04:58,920 --> 00:05:04,680 Speaker 1: so ain't mm hmmm. The flavorings involved can be minimal, 75 00:05:05,000 --> 00:05:09,480 Speaker 1: um just custard called crema, or sweet cream called fiord 76 00:05:09,480 --> 00:05:13,440 Speaker 1: de latte, which is a flour of milk, which is 77 00:05:13,560 --> 00:05:17,840 Speaker 1: it's a real pretty yeah um uh, but that it 78 00:05:18,120 --> 00:05:23,000 Speaker 1: can be anything you can imagine. Classics include vanilla, fine 79 00:05:23,040 --> 00:05:26,920 Speaker 1: ground nuts or nut butters like almond or pistachio, or hazelnut, 80 00:05:27,600 --> 00:05:31,039 Speaker 1: good old chocolate and or chocolate nut combos sort of 81 00:05:31,040 --> 00:05:35,560 Speaker 1: like Natella coffee or espresso, blended or juiced fruit like 82 00:05:35,600 --> 00:05:39,680 Speaker 1: a quits or orange, or berries or figs, candies like 83 00:05:39,760 --> 00:05:44,039 Speaker 1: nougat or chocolate flakes. Um. But yeah, anything goes And 84 00:05:44,080 --> 00:05:49,320 Speaker 1: in researching this one, I just saw any number of 85 00:05:49,360 --> 00:05:52,680 Speaker 1: completely wild flavors. I mean, you know, you've got your 86 00:05:52,720 --> 00:05:56,760 Speaker 1: your herbs and spices like saffron or sage, or chilies 87 00:05:57,000 --> 00:06:01,040 Speaker 1: or cardamom or juniper or peppercorns. You've got your florals 88 00:06:01,120 --> 00:06:04,640 Speaker 1: like violet or rose. Various cheeses. You can get some 89 00:06:04,720 --> 00:06:08,480 Speaker 1: mars capone in there, or ricotta or cheddar. Dessert flavors 90 00:06:08,520 --> 00:06:12,159 Speaker 1: like like malted or cheesecake. You know, all the other 91 00:06:12,200 --> 00:06:15,680 Speaker 1: fruits and vegetables, avocado or cucumber or beet or rhubarb. 92 00:06:16,040 --> 00:06:19,560 Speaker 1: Boozes like rum or whiskey or wine or sambuca. You 93 00:06:19,600 --> 00:06:21,960 Speaker 1: can put in some crunchy prelin in there, or pastry 94 00:06:21,960 --> 00:06:25,960 Speaker 1: crumbles or swirls of caramel or jam. There have been 95 00:06:26,040 --> 00:06:32,360 Speaker 1: any number of savory flavors made, like with sabi, oyster, horseradish, salmon, bacon, haggis. 96 00:06:34,120 --> 00:06:40,320 Speaker 1: Oh no, not that poor creature. Um well, be thinking 97 00:06:40,320 --> 00:06:50,000 Speaker 1: of strange flavors. Um viag grudge alato. Okay, Annie, I 98 00:06:50,000 --> 00:06:55,120 Speaker 1: I'm not positive that I've ever so resented you. You 99 00:06:55,279 --> 00:06:59,239 Speaker 1: putting in just a simple key phrase with a question 100 00:06:59,279 --> 00:07:05,640 Speaker 1: mark and a link, because I like read like viagra gelato. 101 00:07:06,720 --> 00:07:09,880 Speaker 1: And then and then I had to look into it, 102 00:07:09,920 --> 00:07:11,880 Speaker 1: and I was like, well, what a world we live in? 103 00:07:12,120 --> 00:07:15,880 Speaker 1: Um s been Bollin would say, what a time to 104 00:07:15,880 --> 00:07:21,120 Speaker 1: be alive? Um So, so I got to the bottom 105 00:07:21,160 --> 00:07:28,440 Speaker 1: of the Viagra gelato. Oh excellent kind of. There have 106 00:07:28,920 --> 00:07:32,280 Speaker 1: been over the years a number of posts around the 107 00:07:32,280 --> 00:07:36,800 Speaker 1: Internet that feature photographs of this bright blue gelato in 108 00:07:36,840 --> 00:07:41,480 Speaker 1: a serving case and the label is just Viagra, and 109 00:07:42,840 --> 00:07:45,600 Speaker 1: where the other labels in the in the in the 110 00:07:45,640 --> 00:07:48,160 Speaker 1: case have like if it's like coconut, it'll have like 111 00:07:48,200 --> 00:07:50,720 Speaker 1: a halved coconut, like you're about to make horse clippy 112 00:07:50,720 --> 00:07:53,520 Speaker 1: cloppy noises with it, or you know, like yeah, like 113 00:07:53,560 --> 00:07:56,480 Speaker 1: if it's if it's chocolate, there's some like cute little 114 00:07:56,520 --> 00:07:59,640 Speaker 1: curls of chocolate. And this one, this one just has 115 00:07:59,680 --> 00:08:12,480 Speaker 1: a big blue Viagra pill um in the picture. And so, um, 116 00:08:12,520 --> 00:08:17,200 Speaker 1: I'm riveted, I you know, so is the rest of 117 00:08:17,240 --> 00:08:20,120 Speaker 1: the Internet. And and I couldn't get to the bottom 118 00:08:20,160 --> 00:08:24,320 Speaker 1: of what exactly the flavor is because most people who 119 00:08:24,400 --> 00:08:27,640 Speaker 1: have posted photographs of it were like, look at how 120 00:08:28,280 --> 00:08:30,840 Speaker 1: like look look at this weird thing I found. I 121 00:08:30,920 --> 00:08:37,600 Speaker 1: did not order that flavor, right makes sense? Um? This 122 00:08:37,600 --> 00:08:40,240 Speaker 1: this might be conjecture, but I've seen it listed as 123 00:08:40,280 --> 00:08:42,719 Speaker 1: everything from like a cotton candy flavor to like in 124 00:08:42,760 --> 00:08:47,040 Speaker 1: a nice licorice kind of flavor. One article claims that 125 00:08:47,080 --> 00:08:51,000 Speaker 1: it contains aphrodisiac herbs, but I cannot substantiate that, and 126 00:08:51,040 --> 00:08:54,200 Speaker 1: I don't think it's true. It appears to be or 127 00:08:54,400 --> 00:08:59,240 Speaker 1: perhaps have been, a recurring flavor starting thes at this 128 00:08:59,280 --> 00:09:07,920 Speaker 1: one latteria slash pizzeria called Marriotti in Realme. Well, I 129 00:09:07,960 --> 00:09:10,960 Speaker 1: apologize and I'm thrilled. Did I set you down that 130 00:09:11,040 --> 00:09:15,600 Speaker 1: rabbit hole? Um? Any listeners who can shed some light 131 00:09:16,800 --> 00:09:21,320 Speaker 1: you know how to contact us? Yeah? Yeah, please please do. 132 00:09:21,800 --> 00:09:24,080 Speaker 1: And I will say that something that comes up frequently 133 00:09:24,080 --> 00:09:27,840 Speaker 1: when this is mentioned is that one time, I believe 134 00:09:28,080 --> 00:09:33,360 Speaker 1: leave sometime before what was I'm not sure off the 135 00:09:33,360 --> 00:09:36,000 Speaker 1: top of my head. Anyway, Uh, there was at least 136 00:09:36,000 --> 00:09:41,959 Speaker 1: one time that some dude asked an ice cream maker 137 00:09:42,000 --> 00:09:47,040 Speaker 1: in the UK if they could put his viagra into 138 00:09:47,120 --> 00:09:53,000 Speaker 1: an ice cream. Ah yific case. Yes, so there has 139 00:09:53,120 --> 00:09:56,439 Speaker 1: been a Viagra ice cream, but it was a specialty 140 00:09:56,480 --> 00:10:00,720 Speaker 1: one off like he used the dudes prescription medication to 141 00:10:00,800 --> 00:10:04,720 Speaker 1: do it. Take at your own risk. Yes, not a 142 00:10:04,800 --> 00:10:10,160 Speaker 1: medical podcast. No, not us. Also most ice cream makers 143 00:10:10,240 --> 00:10:14,840 Speaker 1: not medical ice cream makers. So no, I do not 144 00:10:14,960 --> 00:10:26,040 Speaker 1: believe so um anyway right yet. No, we're avoiding transitions here. 145 00:10:26,240 --> 00:10:30,559 Speaker 1: I'm just gonna just gonna continue and say the yes. 146 00:10:30,679 --> 00:10:34,800 Speaker 1: The regarding all of these flavoring elements that the ratio 147 00:10:34,960 --> 00:10:38,079 Speaker 1: of milk cream two eggs uh, you know, whatever you're 148 00:10:38,200 --> 00:10:41,840 Speaker 1: using to sugar to other ingredients is really important in 149 00:10:41,920 --> 00:10:44,760 Speaker 1: getting the right texture in gelato, and texture is a 150 00:10:44,880 --> 00:10:49,240 Speaker 1: very important aspect of gelato. And sugars in particular are 151 00:10:49,280 --> 00:10:53,040 Speaker 1: sort of anti freeze in watery solutions because they prevent 152 00:10:53,160 --> 00:10:56,160 Speaker 1: the formation of ice crystals, which is what you want 153 00:10:56,240 --> 00:11:00,520 Speaker 1: to appoint in something with with that fine smooth texture 154 00:11:00,640 --> 00:11:02,720 Speaker 1: like gelato. You don't want to be chunky with ice, 155 00:11:02,840 --> 00:11:06,320 Speaker 1: you know. Um uh. So, typically the way that it's 156 00:11:06,400 --> 00:11:09,040 Speaker 1: made is that you will beat together your eggs and sugar. 157 00:11:09,080 --> 00:11:11,560 Speaker 1: If you're using those eggs, then add your flavorings and milk, 158 00:11:11,880 --> 00:11:14,599 Speaker 1: probably cook it down a bit, perhaps let any flavorings 159 00:11:14,600 --> 00:11:17,200 Speaker 1: that are in their steep in the liquid overnight, and 160 00:11:17,200 --> 00:11:19,079 Speaker 1: then remove any of the stuff that's steeping that you 161 00:11:19,120 --> 00:11:21,600 Speaker 1: don't want in the final mix, and then freeze the 162 00:11:21,640 --> 00:11:26,000 Speaker 1: liquid using a gelato machine to churn it slowly and 163 00:11:26,120 --> 00:11:29,839 Speaker 1: gently um and these traditionally have a paddle that moves 164 00:11:29,960 --> 00:11:34,080 Speaker 1: vertically up and down while the drum rotates, as opposed 165 00:11:34,120 --> 00:11:36,160 Speaker 1: to if you have an ice cream machine at home, 166 00:11:36,280 --> 00:11:39,080 Speaker 1: chances are that it has um that it'll a spin faster, 167 00:11:39,520 --> 00:11:44,640 Speaker 1: and we have like horizontally situated um rotary blades or 168 00:11:45,000 --> 00:11:49,640 Speaker 1: paddles that introduce more air into the mix. There. Gelato 169 00:11:49,720 --> 00:11:52,560 Speaker 1: derives from the word for frozen, but it's often served 170 00:11:52,600 --> 00:11:54,800 Speaker 1: slightly warmer than ice cream, so it's a little bit 171 00:11:54,800 --> 00:11:57,080 Speaker 1: softer and a little bit more flavorful because it doesn't 172 00:11:57,160 --> 00:12:00,920 Speaker 1: like numb your tongue, so the result is dense and 173 00:12:01,040 --> 00:12:06,000 Speaker 1: thick and silky and pretty intensely flavored. Also, y'all let 174 00:12:06,000 --> 00:12:08,800 Speaker 1: your ice cream soften a little before serving for the 175 00:12:08,800 --> 00:12:10,760 Speaker 1: best flavor. Don't don't eat it straight out of the 176 00:12:10,760 --> 00:12:12,959 Speaker 1: carton unless that's what you're up to, and I support 177 00:12:12,960 --> 00:12:16,000 Speaker 1: you unless it's a sad breakup situation and that's the 178 00:12:16,040 --> 00:12:21,079 Speaker 1: only way to go. Oh oh well, sure, but you 179 00:12:21,200 --> 00:12:24,080 Speaker 1: got to admit that the best part of eating ice 180 00:12:24,120 --> 00:12:25,880 Speaker 1: cream straight out of the carton is the part that's 181 00:12:25,920 --> 00:12:28,160 Speaker 1: kind of melty along the edges. It's been warned by 182 00:12:28,160 --> 00:12:31,280 Speaker 1: your by your hands. Yeah, that's true, that's true. You 183 00:12:31,400 --> 00:12:36,960 Speaker 1: are correct again, Lauren. Look, I know all about sad 184 00:12:37,000 --> 00:12:41,400 Speaker 1: ice cream eating. I could tell you I had some 185 00:12:41,440 --> 00:12:46,280 Speaker 1: strong feelings when you brought this up. I don't pretend 186 00:12:46,280 --> 00:12:54,360 Speaker 1: to be an expert in a lot. Oh no, no, 187 00:12:54,559 --> 00:12:56,720 Speaker 1: eating ice cream is a happy thing. It doesn't have 188 00:12:56,800 --> 00:12:58,640 Speaker 1: to be sad. You can be in a great mood 189 00:12:58,760 --> 00:13:00,760 Speaker 1: and it can be only improved to bite eating ice 190 00:13:00,760 --> 00:13:05,120 Speaker 1: cream straight from the cart and anyway, Um, you you can. 191 00:13:05,960 --> 00:13:08,839 Speaker 1: You can make gelatto yourself. Um you know, you don't 192 00:13:08,880 --> 00:13:12,080 Speaker 1: even need a machine. You just need like enough of 193 00:13:12,080 --> 00:13:16,160 Speaker 1: a custard recipe to fill a very well sealed jar 194 00:13:16,760 --> 00:13:19,560 Speaker 1: and like an empty coffee can or perhaps tupperware that 195 00:13:19,600 --> 00:13:21,480 Speaker 1: will fit the jar with room to pack it in 196 00:13:21,480 --> 00:13:24,240 Speaker 1: with ice, and then you just agitate that for twenty 197 00:13:24,320 --> 00:13:28,439 Speaker 1: to thirty minutes and then it's gelato. That's really all 198 00:13:28,440 --> 00:13:33,599 Speaker 1: you need. You just like agitated, you like kick it around. Um, 199 00:13:33,640 --> 00:13:35,480 Speaker 1: you know you tell it that it really could have 200 00:13:35,480 --> 00:13:38,520 Speaker 1: had a better writing career if I could have gotten 201 00:13:38,559 --> 00:13:45,600 Speaker 1: some experience first. Um you no, no, no, no either 202 00:13:45,679 --> 00:13:48,880 Speaker 1: shake it like perhaps like you would butter or Um. 203 00:13:48,960 --> 00:13:50,760 Speaker 1: The recipe I was reading was like, was like let 204 00:13:50,840 --> 00:13:55,679 Speaker 1: your kids rolled around on the floor. Yeah, I guess 205 00:13:55,679 --> 00:13:58,240 Speaker 1: that's key with the well the well sealed jar part 206 00:13:58,280 --> 00:14:03,040 Speaker 1: as well. Yes, yes, the recipe recommended a duct tape. 207 00:14:03,800 --> 00:14:07,800 Speaker 1: Ah yeah, oh gosh. And that was That was an 208 00:14:07,880 --> 00:14:12,240 Speaker 1: article on the A j C about a local gelato 209 00:14:12,720 --> 00:14:16,800 Speaker 1: chef whose name I'm forgetting, so apologies to that lovely 210 00:14:16,880 --> 00:14:20,840 Speaker 1: human person. Of course, as with ice cream, you know, 211 00:14:20,880 --> 00:14:22,960 Speaker 1: you can go from that very simple recipe all the 212 00:14:22,960 --> 00:14:26,960 Speaker 1: way up to any number of industrial shortcuts to to 213 00:14:27,080 --> 00:14:30,400 Speaker 1: make gelato more cheaply and quickly by using more modern 214 00:14:30,440 --> 00:14:34,120 Speaker 1: and processed ingredients or prepackaged mixes. Um, it will result 215 00:14:34,160 --> 00:14:36,560 Speaker 1: in a little bit of a different texture and flavor. Um. 216 00:14:36,560 --> 00:14:39,600 Speaker 1: This is sometimes called semi finished gelato or or the 217 00:14:39,760 --> 00:14:43,120 Speaker 1: ingredients are called semi finished products. But it's not all negative. 218 00:14:43,720 --> 00:14:47,640 Speaker 1: Some Southern Sicilian gelato's more traditionally include some kind of 219 00:14:47,640 --> 00:14:50,480 Speaker 1: starch as a thickener and stabilizer to make up for 220 00:14:51,280 --> 00:14:54,280 Speaker 1: the textural properties that you lose when you use those 221 00:14:54,560 --> 00:14:59,120 Speaker 1: less rich ingredients, and and other recipes might include a 222 00:14:59,160 --> 00:15:02,320 Speaker 1: conventional ingre be in like honey as a thickener and 223 00:15:02,360 --> 00:15:06,120 Speaker 1: stabilizer to help prevent the development of large ice crystals 224 00:15:06,160 --> 00:15:09,840 Speaker 1: and better emulsify the oils and water. I mean you can, 225 00:15:09,920 --> 00:15:12,680 Speaker 1: you can make vegan gelato. It's the incredible future. Nothing 226 00:15:12,760 --> 00:15:17,160 Speaker 1: is stopping you, Nothing is stopping you, and we we 227 00:15:17,240 --> 00:15:23,760 Speaker 1: have faith in you. Listeners, Yeah, you do do. Gelato 228 00:15:23,840 --> 00:15:26,960 Speaker 1: can be served in cups or in edible cones, and 229 00:15:27,160 --> 00:15:29,280 Speaker 1: in Italy and other places where it's popular, it's a 230 00:15:29,280 --> 00:15:32,320 Speaker 1: pretty common street food um served in little disposable cups 231 00:15:32,400 --> 00:15:34,360 Speaker 1: or those cones that you can walk around with from 232 00:15:34,400 --> 00:15:38,320 Speaker 1: shops called gelatariasum or from street carts. You can also 233 00:15:38,480 --> 00:15:42,200 Speaker 1: pour espresso or coffee or liquor over it to make 234 00:15:42,240 --> 00:15:45,240 Speaker 1: an afa gatto, which comes from the word drowned, which 235 00:15:45,360 --> 00:15:47,920 Speaker 1: I didn't know. That makes up gatto so much more 236 00:15:47,920 --> 00:15:51,240 Speaker 1: metal than I was there of. It is very metal 237 00:15:51,360 --> 00:15:54,640 Speaker 1: right when you're pouring your coffee over your gelatto and 238 00:15:54,640 --> 00:16:02,920 Speaker 1: you're like, U h, yeah you can. You can use 239 00:16:02,960 --> 00:16:05,680 Speaker 1: it to make any kind of like frozen dessert concoction 240 00:16:05,720 --> 00:16:08,200 Speaker 1: that you like, sandwiched in cookies or or is a 241 00:16:08,320 --> 00:16:11,960 Speaker 1: layer in cold cakes. Um. Apparently a regional Sicilian delicacy 242 00:16:12,080 --> 00:16:17,080 Speaker 1: involves serving gelato in a split briochepun sometimes with like 243 00:16:17,200 --> 00:16:21,440 Speaker 1: with like whipped cream. And that sounds so good and 244 00:16:21,480 --> 00:16:26,680 Speaker 1: I want to eat it right now? Yes, I agree 245 00:16:26,720 --> 00:16:31,200 Speaker 1: with you. Why can't we have that this very second immediately? 246 00:16:32,440 --> 00:16:36,560 Speaker 1: All right, well, what about the nutrition? You know, it 247 00:16:36,640 --> 00:16:39,640 Speaker 1: depends on how you make it, but generally speaking, it's 248 00:16:39,680 --> 00:16:45,520 Speaker 1: a treat. Treats are nice, treats are nice. People like them. 249 00:16:45,560 --> 00:16:49,440 Speaker 1: We do have some numbers for you. From two thousand, 250 00:16:50,560 --> 00:16:54,040 Speaker 1: sales and gelato jumped from eleven million to two hundred 251 00:16:54,120 --> 00:16:58,560 Speaker 1: and fourteen million dollars to Lindy. The Gelato company came 252 00:16:58,600 --> 00:17:00,960 Speaker 1: in third place in terms of sale in premium ice 253 00:17:01,000 --> 00:17:04,680 Speaker 1: cream in in the US, behind like Ben and Jerry's 254 00:17:04,680 --> 00:17:07,840 Speaker 1: and Hoggin DAWs. I think so, yeah, yeah, yeah, All 255 00:17:07,880 --> 00:17:11,040 Speaker 1: all of those numbers are from the United States, right, yes, 256 00:17:11,320 --> 00:17:15,960 Speaker 1: but Italy is serious about their gelato, which many in 257 00:17:16,000 --> 00:17:18,120 Speaker 1: that country of view is one of the food symbols 258 00:17:18,200 --> 00:17:21,200 Speaker 1: of Italy. Italy has the most gelatto shops in the world, 259 00:17:21,280 --> 00:17:24,080 Speaker 1: with about thirty seven thousand, and it has the most 260 00:17:24,200 --> 00:17:28,400 Speaker 1: artisanal gelato makers. Germany is second and has about eight 261 00:17:28,440 --> 00:17:32,639 Speaker 1: thousand shops, so that's a huge difference. Oh yeah, yes, 262 00:17:32,920 --> 00:17:36,520 Speaker 1: And this has been on my mind because recently Italian 263 00:17:36,600 --> 00:17:40,919 Speaker 1: lawmakers floated the law that would ban pumping gelato with 264 00:17:41,000 --> 00:17:45,080 Speaker 1: air to make it fluffier, and gelatto makers who lean 265 00:17:45,160 --> 00:17:48,840 Speaker 1: to heavily on artificial flavors, dies and hydrogenated fats would 266 00:17:48,880 --> 00:17:52,480 Speaker 1: also be punished. Under this law, the only ingredients allowed 267 00:17:52,480 --> 00:17:56,640 Speaker 1: would be eggs, fresh fruit and quote milk and its derivatives, 268 00:17:56,720 --> 00:18:01,880 Speaker 1: and gelatto could only have thirty air. Any violators could 269 00:18:01,880 --> 00:18:04,400 Speaker 1: be fined up to twelve and thirty dollars or ten 270 00:18:04,440 --> 00:18:08,720 Speaker 1: thousand euros. Reports out of Italy suggests that artisanal gelato 271 00:18:08,880 --> 00:18:13,160 Speaker 1: is made up of about air achieved by slow mixing, 272 00:18:13,760 --> 00:18:17,080 Speaker 1: is compared to industrial gelato that relies on compressed air, 273 00:18:17,160 --> 00:18:19,960 Speaker 1: resulting in a product that can be up to air. 274 00:18:21,119 --> 00:18:24,600 Speaker 1: So I did see a lot of headlines in the 275 00:18:24,600 --> 00:18:27,720 Speaker 1: news that, of course from italyast trying to ban bad 276 00:18:27,800 --> 00:18:33,920 Speaker 1: gelatto or what happy things like that. Um. Yeah, they're 277 00:18:33,960 --> 00:18:36,359 Speaker 1: real protective about it. I mean, you know, being that right. 278 00:18:36,440 --> 00:18:39,320 Speaker 1: It is considered one of the kind of symbols of 279 00:18:39,359 --> 00:18:42,360 Speaker 1: the of the culture. Um. There there is a corporate 280 00:18:42,359 --> 00:18:47,000 Speaker 1: gelato machine maker that created a Gelato University and it 281 00:18:47,080 --> 00:18:50,399 Speaker 1: takes some four thousand students a year at campuses around 282 00:18:50,440 --> 00:18:53,919 Speaker 1: the world, like I think, over twenty locations. I'd be 283 00:18:54,000 --> 00:18:55,960 Speaker 1: so excited if I heard a friend was going to 284 00:18:56,080 --> 00:19:02,960 Speaker 1: Gelatto University. Yes, and there is a Gelatto World Cup. 285 00:19:03,359 --> 00:19:06,119 Speaker 1: It's an international competition that has taken place every few 286 00:19:06,160 --> 00:19:09,640 Speaker 1: years since two thousand and three. Their website is pretty cool. 287 00:19:10,160 --> 00:19:13,280 Speaker 1: Uh yeah, people get into the Toelatto. It's got kind 288 00:19:13,280 --> 00:19:18,000 Speaker 1: of a Iron Chefs secret ingredient competition if I'm remembering correctly. 289 00:19:18,240 --> 00:19:24,800 Speaker 1: So intense stuff. Yeah, yes, and we do have some 290 00:19:25,240 --> 00:19:27,440 Speaker 1: I'm not going to say intense, but some pretty good 291 00:19:27,440 --> 00:19:30,760 Speaker 1: history for you. Something gets a little intense, but yes, 292 00:19:32,240 --> 00:19:34,760 Speaker 1: and we will get into all this history intense or 293 00:19:34,800 --> 00:19:37,360 Speaker 1: otherwise after a quick break for word from our sponsor 294 00:19:48,640 --> 00:19:52,120 Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So 295 00:19:52,760 --> 00:19:56,520 Speaker 1: the history of cool iced desserts goes way back at 296 00:19:56,600 --> 00:19:59,920 Speaker 1: least twelve thousand years ago when enslave, people's in Mesopotamia 297 00:20:00,000 --> 00:20:03,680 Speaker 1: would travel great distances sometimes one hundred kilometers are more 298 00:20:03,680 --> 00:20:07,199 Speaker 1: about sixty two miles to retrieve snow and ice to 299 00:20:07,359 --> 00:20:10,359 Speaker 1: chill drinks at royal banquets and religious ceremonies. We talked 300 00:20:10,359 --> 00:20:14,120 Speaker 1: about that in our episode on ice. Some evidence suggests 301 00:20:14,200 --> 00:20:17,439 Speaker 1: that people in Asia were consuming flavored ice desserts by 302 00:20:17,480 --> 00:20:21,359 Speaker 1: at least three thousand BC. In ancient Egypt and Rome, 303 00:20:21,520 --> 00:20:25,960 Speaker 1: rulers enjoyed ice flavored with fruit juice, and Italy has 304 00:20:26,000 --> 00:20:28,159 Speaker 1: a long history of using snow and ice from the 305 00:20:28,200 --> 00:20:31,560 Speaker 1: Alps to make sweets from items like eggs, milk, cream, 306 00:20:31,880 --> 00:20:37,000 Speaker 1: sugar and flavorings, and also of freezing up crushed fruit 307 00:20:37,359 --> 00:20:42,160 Speaker 1: so you can already see the seeds of gelato. Yes. 308 00:20:43,119 --> 00:20:45,840 Speaker 1: Jumping ahead to the eleventh century, the Arabs invented a 309 00:20:45,920 --> 00:20:49,720 Speaker 1: sugar syrup that was used to sweeten things like fruit sorbets, 310 00:20:49,760 --> 00:20:53,920 Speaker 1: but also in medicines and yes, ice or snow. This 311 00:20:54,040 --> 00:20:56,280 Speaker 1: made way for the creation of things like sorbet, which 312 00:20:56,320 --> 00:20:59,800 Speaker 1: became really popular in Italy while it was under Arab rule. 313 00:21:00,240 --> 00:21:02,840 Speaker 1: According to some sources, up to four hundred types of 314 00:21:02,840 --> 00:21:05,240 Speaker 1: flowers were used as a flavoring for these early sorbets, 315 00:21:05,240 --> 00:21:07,560 Speaker 1: which blew my mind because I couldn't list for I 316 00:21:07,600 --> 00:21:11,040 Speaker 1: don't think I could even list. I mean, fifteen might 317 00:21:11,080 --> 00:21:17,360 Speaker 1: be a stretch, yes, but that's not my area of expertise. 318 00:21:17,440 --> 00:21:21,880 Speaker 1: So that's fair, that's fair. Yes. Um. The person who 319 00:21:21,920 --> 00:21:25,920 Speaker 1: often gets credited with inventing the modern take on gelato 320 00:21:26,200 --> 00:21:31,359 Speaker 1: is Cosimo Ruggerry. During the late fifteen hundred's, he allegedly 321 00:21:31,680 --> 00:21:35,520 Speaker 1: whipped up the first gelato flavor um fior de latte, 322 00:21:36,440 --> 00:21:40,000 Speaker 1: which was this creamy, sweet, frozen concoction that he made 323 00:21:40,040 --> 00:21:42,199 Speaker 1: for the court of the Medici family and the visiting 324 00:21:42,400 --> 00:21:45,959 Speaker 1: King of Spain. That this was all taking place in Florence, Italy. 325 00:21:46,560 --> 00:21:49,640 Speaker 1: A few years previously, the Medici family may have introduced 326 00:21:50,240 --> 00:21:53,879 Speaker 1: something similar to France when Caterina de Medici requested that 327 00:21:53,920 --> 00:21:57,399 Speaker 1: this frozen sorbetic dessert be served at her wedding to 328 00:21:57,440 --> 00:22:00,119 Speaker 1: the future King of France and fifteen thirties three. So 329 00:22:00,160 --> 00:22:03,359 Speaker 1: it gets kind of messy because every episode we say this, 330 00:22:03,440 --> 00:22:06,080 Speaker 1: but people have all these stories that I think have 331 00:22:06,200 --> 00:22:11,680 Speaker 1: been built up, like the exciting origin story, and uh, 332 00:22:11,760 --> 00:22:15,879 Speaker 1: it gets told and reported on in sources and in 333 00:22:15,920 --> 00:22:20,639 Speaker 1: that country specifically yeah, and especially yeah like it like, 334 00:22:20,640 --> 00:22:23,919 Speaker 1: it's complicated when you're talking about an origin story that 335 00:22:24,600 --> 00:22:28,879 Speaker 1: originated in a language that we both speak right in 336 00:22:29,400 --> 00:22:33,359 Speaker 1: the United States, like a century ago. It gets way 337 00:22:33,400 --> 00:22:36,320 Speaker 1: more complicated when it's like when the stories are in 338 00:22:36,359 --> 00:22:42,200 Speaker 1: Italian and it's from there. So yes, oh and speaking 339 00:22:42,280 --> 00:22:46,920 Speaker 1: of uh, here's some fun times with pronunciation. I did 340 00:22:46,960 --> 00:22:51,600 Speaker 1: this to myself. Um So there are several other names 341 00:22:51,640 --> 00:22:54,680 Speaker 1: that come up en Gelato's story too that don't I 342 00:22:54,720 --> 00:22:57,360 Speaker 1: have much expounding beyond oh, they did this one thing, 343 00:22:57,760 --> 00:23:01,960 Speaker 1: so grain of salt. With that, there is Bernardo Balinti, 344 00:23:02,480 --> 00:23:05,080 Speaker 1: who was an architect and is said to have invented 345 00:23:05,119 --> 00:23:11,440 Speaker 1: egg cream gelato, Francesco Raidi and Lorenzo Maglati for popularizing 346 00:23:11,840 --> 00:23:15,680 Speaker 1: this invention. It wasn't until the opening of Cafe Le 347 00:23:15,880 --> 00:23:20,760 Speaker 1: procup in Paris in sixteen eighties six or sixte saw. 348 00:23:20,800 --> 00:23:25,120 Speaker 1: Both of those dates by famous Sicilian restaurateur Francesco Procopio 349 00:23:25,240 --> 00:23:30,080 Speaker 1: de Cotelli, um that gelato was available outside of private 350 00:23:30,080 --> 00:23:33,480 Speaker 1: homes due to the high price of ice. Prior to this, 351 00:23:33,680 --> 00:23:37,320 Speaker 1: gelato had been a food for the wealthy, mainly. This 352 00:23:37,440 --> 00:23:42,800 Speaker 1: cafe really helped catapult gelato's popularity. They served their gelato 353 00:23:43,080 --> 00:23:48,360 Speaker 1: in porcelain cups, which feels very fancy. Dick Calteli sometimes 354 00:23:48,359 --> 00:23:51,040 Speaker 1: gets credit for inventing the gelato machine. But I couldn't 355 00:23:51,080 --> 00:23:56,320 Speaker 1: confirm that anywhere else. But hey, uh, this cafe is 356 00:23:56,320 --> 00:23:59,960 Speaker 1: still running and it's often called the longest continually operated 357 00:24:00,240 --> 00:24:05,280 Speaker 1: restaurant in Paris. Yeah. I wonder if I went there 358 00:24:05,320 --> 00:24:06,960 Speaker 1: when I was in Paris. I probably did. I was 359 00:24:07,000 --> 00:24:10,560 Speaker 1: really into gelato. It seems like something that would come 360 00:24:10,640 --> 00:24:14,879 Speaker 1: up when you're searching like gelato, like oldest Gelatta. You're like, 361 00:24:14,880 --> 00:24:19,120 Speaker 1: I'm there, How quickly can I get there? A doctor 362 00:24:19,160 --> 00:24:21,840 Speaker 1: named Felippo Baldini wrote a paper on how he believed 363 00:24:21,920 --> 00:24:25,959 Speaker 1: that survey and gelato were good for your mind and 364 00:24:26,160 --> 00:24:31,920 Speaker 1: your body in the nineteenth century. Agreed uh. Several recipes 365 00:24:32,000 --> 00:24:35,440 Speaker 1: or flavored surveys started popping up around this time, like strawberry, 366 00:24:35,680 --> 00:24:40,240 Speaker 1: raspberry and coffee, for example. Also in the mid eighteen hundreds, 367 00:24:40,240 --> 00:24:43,119 Speaker 1: gelato started becoming popular as a street food in the 368 00:24:43,200 --> 00:24:47,160 Speaker 1: in the warm, low lying cities surrounding the Italian Alps. 369 00:24:47,359 --> 00:24:50,720 Speaker 1: The trend possibly started when folks from mountain areas and 370 00:24:50,760 --> 00:24:54,880 Speaker 1: perhaps particularly from an area called Zoldo began traveling down 371 00:24:54,880 --> 00:24:58,240 Speaker 1: into Venice and cities in Austria and Germany to sell 372 00:24:58,480 --> 00:25:03,160 Speaker 1: these cold desserts out of carts during the warm months. Then, 373 00:25:03,160 --> 00:25:05,960 Speaker 1: in the early nine hundreds, Italian immigration to the United 374 00:25:06,000 --> 00:25:11,160 Speaker 1: States brought some gelatto recipes along with the immigrants, including um, 375 00:25:11,200 --> 00:25:15,399 Speaker 1: what would become rum raisin here, which was very popular 376 00:25:15,480 --> 00:25:20,840 Speaker 1: during Prohibition. Yeah, there you go. I can see why 377 00:25:22,680 --> 00:25:24,760 Speaker 1: I went on several mini rabbit holes that I had 378 00:25:24,800 --> 00:25:27,000 Speaker 1: to cut off quickly of like what is the history 379 00:25:27,000 --> 00:25:34,479 Speaker 1: of strategill or like every flavor? Like that's interesting. With 380 00:25:34,560 --> 00:25:38,560 Speaker 1: improving technology the twentieth century is when we get innovations 381 00:25:38,640 --> 00:25:42,320 Speaker 1: like the cone, which another episode. I got really excited 382 00:25:42,320 --> 00:25:46,919 Speaker 1: by that. Yeah, yeah, I can't wait. Um and the 383 00:25:46,960 --> 00:25:49,680 Speaker 1: automatic ice cream machine, which was invented in the US 384 00:25:49,720 --> 00:25:52,560 Speaker 1: but in nineteen o four by Emery Thompson, and the 385 00:25:52,600 --> 00:25:58,600 Speaker 1: motorized batch freezer. Bruto Carbagianni improved the gelato machine in Bologna, 386 00:25:58,680 --> 00:26:01,840 Speaker 1: Italy in the nineteen forty is, making it quicker, more efficient, 387 00:26:02,160 --> 00:26:06,000 Speaker 1: and cleaner. To this day, Carpagianni is the biggest producer 388 00:26:06,000 --> 00:26:10,120 Speaker 1: of gelatto making machines. This allowed Gelatto makers to flourish 389 00:26:10,320 --> 00:26:14,320 Speaker 1: and really experiment with those flavors and toppings. Street vendors 390 00:26:14,359 --> 00:26:16,560 Speaker 1: in rooms started selling gelato in a cup or comb, 391 00:26:16,600 --> 00:26:21,040 Speaker 1: pushing their mobile gelatto carts through the streets. In the nies. 392 00:26:21,480 --> 00:26:24,919 Speaker 1: Around this time was right also when artificial ice became 393 00:26:25,200 --> 00:26:27,880 Speaker 1: much more of a thing. That was that was widely 394 00:26:28,000 --> 00:26:31,879 Speaker 1: commercially available, and so a consumer could perhaps bring some 395 00:26:32,080 --> 00:26:36,000 Speaker 1: home and not eat it immediately, although by all accounts 396 00:26:36,000 --> 00:26:38,159 Speaker 1: you are supposed to eat it pretty much immediately. I 397 00:26:38,200 --> 00:26:44,200 Speaker 1: agree with that as well. Then in nineteen seventy nine, 398 00:26:44,520 --> 00:26:50,399 Speaker 1: Italy's International Dessert and Coffee Trade Show acronym sigap S 399 00:26:50,480 --> 00:26:54,159 Speaker 1: I g ep sure that that's when they started up. 400 00:26:54,440 --> 00:26:58,520 Speaker 1: Gelato is one of its main pillars, alongside pastry, chocolate, 401 00:26:58,560 --> 00:27:01,760 Speaker 1: coffee and baked good And this this trade show is 402 00:27:01,800 --> 00:27:03,600 Speaker 1: still going. It has been online the past couple of 403 00:27:03,640 --> 00:27:06,560 Speaker 1: years due to COVID nineteen. Their theme for their Summer 404 00:27:06,600 --> 00:27:11,240 Speaker 1: Observatory of is that artisan gelato is a spa for 405 00:27:11,280 --> 00:27:16,000 Speaker 1: the palette, A spa for the palette. Yeah, yeah, there, 406 00:27:16,480 --> 00:27:18,560 Speaker 1: it's all kind of takes on like on, like on, 407 00:27:18,720 --> 00:27:25,280 Speaker 1: like nutritionally sound Glatto's Oh that's different that I thought 408 00:27:25,320 --> 00:27:27,120 Speaker 1: it was just kind of like add coffee you'd read 409 00:27:27,200 --> 00:27:28,880 Speaker 1: on the back of a gelato, where you're like, I'm 410 00:27:28,880 --> 00:27:33,320 Speaker 1: not sure what that means, but it sounds nice. It's 411 00:27:33,320 --> 00:27:36,320 Speaker 1: talking about more like a more like like whole fruits 412 00:27:36,400 --> 00:27:39,320 Speaker 1: with like nutritive properties and stuff like that. I don't 413 00:27:39,480 --> 00:27:41,000 Speaker 1: I don't know, I don't know, I don't know. It 414 00:27:42,240 --> 00:27:48,000 Speaker 1: seems great. It seems great. When a McDonald's opened near 415 00:27:48,160 --> 00:27:52,080 Speaker 1: Rome Spanish Steps in the nineties, a man named Carlo 416 00:27:52,160 --> 00:27:55,480 Speaker 1: Petrini created the Slow Food Organization to focus on local 417 00:27:55,520 --> 00:27:59,520 Speaker 1: recipes and ingredients, traditional cooking methods, things like that, and 418 00:27:59,640 --> 00:28:02,280 Speaker 1: out of that came out group of gelato makers determined 419 00:28:02,320 --> 00:28:06,680 Speaker 1: to use local, fresh, seasonal ingredients. I assumed the spa 420 00:28:06,800 --> 00:28:11,720 Speaker 1: for the palette thing uh traditional methods while avoiding the 421 00:28:11,800 --> 00:28:14,879 Speaker 1: use of artificial colors, dies, and stabilizers to make what 422 00:28:14,920 --> 00:28:18,720 Speaker 1: they dubbed gelato artisianale naturale, which is still kind of 423 00:28:18,760 --> 00:28:20,919 Speaker 1: that thing we were talking about with the law proposed earlier, 424 00:28:21,000 --> 00:28:25,159 Speaker 1: like you can see that ongoing. Two thousand three is 425 00:28:25,200 --> 00:28:29,160 Speaker 1: when that gelato machine maker Carpagianni opened its first Gelatto 426 00:28:29,240 --> 00:28:33,080 Speaker 1: University in Italy. It is yes since opened UM twenty 427 00:28:33,119 --> 00:28:37,840 Speaker 1: satellite campuses around the world, and in twelve a gelato 428 00:28:37,960 --> 00:28:42,640 Speaker 1: museum opened outside of Bologna at Carpaccianni's headquarters. And let 429 00:28:42,680 --> 00:28:45,520 Speaker 1: me just say a lot. I've learned a lot about 430 00:28:45,520 --> 00:28:48,360 Speaker 1: some interesting food museums in the past few weeks, and 431 00:28:48,400 --> 00:28:53,560 Speaker 1: I'm excited to continue to share them. But yes, cool 432 00:28:55,120 --> 00:29:00,760 Speaker 1: UM in a number of Italian food product and research 433 00:29:00,800 --> 00:29:04,800 Speaker 1: groups came together to form this very specific research and 434 00:29:04,840 --> 00:29:10,160 Speaker 1: development center called the Center on Handcrafted Gelato acronym U 435 00:29:11,280 --> 00:29:17,560 Speaker 1: sergare kreega kreega an Italian c r I g A yeah. UM. 436 00:29:17,800 --> 00:29:21,160 Speaker 1: They've been researching just a number of chemical, physical, biological 437 00:29:21,400 --> 00:29:25,400 Speaker 1: and technological aspects of gelato and gelato making, such as 438 00:29:25,480 --> 00:29:30,480 Speaker 1: how incorporating alternative sweeteners, both non sugar and less usual 439 00:29:30,640 --> 00:29:34,160 Speaker 1: formulations of sugar can change your final product, how the 440 00:29:34,360 --> 00:29:38,560 Speaker 1: use of alternative fats like sunflower oil can affect things, um, 441 00:29:38,640 --> 00:29:42,040 Speaker 1: the use of various emulsifiers like p protein and rice protein, 442 00:29:42,480 --> 00:29:47,040 Speaker 1: all sorts of stuff. And carpet Gianni is also working 443 00:29:47,280 --> 00:29:52,200 Speaker 1: that technical angle UM, as they started showing off at 444 00:29:52,240 --> 00:29:55,920 Speaker 1: the aforementioned trade show, a machine like a like a 445 00:29:56,040 --> 00:29:59,240 Speaker 1: smart gelato machine that can monitor the development of ice 446 00:29:59,320 --> 00:30:03,120 Speaker 1: crystals in Gelatto liquid and adjust its settings to let 447 00:30:03,200 --> 00:30:07,560 Speaker 1: you achieve a good consistency even with like really strange 448 00:30:08,080 --> 00:30:12,480 Speaker 1: mixes of ingredients, like like very low sugar content. So wow, 449 00:30:15,080 --> 00:30:21,080 Speaker 1: serious innovation in the gelato space, right right. Gelatto of 450 00:30:21,160 --> 00:30:24,520 Speaker 1: the future, and one day in our future, Lauren, I 451 00:30:24,680 --> 00:30:26,920 Speaker 1: hope that we can get some happy gelato, not the 452 00:30:26,960 --> 00:30:29,640 Speaker 1: sad kind of gelato. Not not the sad gelatto. No, 453 00:30:29,800 --> 00:30:32,120 Speaker 1: let's get the hat, Let's get the happy glatto. Let's 454 00:30:32,160 --> 00:30:38,280 Speaker 1: do it. I mean, but in averytime, I guess that's 455 00:30:38,280 --> 00:30:41,560 Speaker 1: what we have to say about Gelatto for now. It is, 456 00:30:41,640 --> 00:30:43,240 Speaker 1: it is. We do have some listener mail for you. 457 00:30:43,840 --> 00:30:45,400 Speaker 1: We do, but first we have a war more quick 458 00:30:45,400 --> 00:30:58,600 Speaker 1: break for words from our sponsor. And we're back. Thank 459 00:30:58,600 --> 00:31:02,080 Speaker 1: you sponsor, Yes, thank you, And we're back with the snow. 460 00:31:09,360 --> 00:31:13,200 Speaker 1: It's kind of a spa cool, refreshing vibe. And then 461 00:31:13,320 --> 00:31:18,360 Speaker 1: that was spinning motion was okay, yeah, yeah, yeah yeah, 462 00:31:18,360 --> 00:31:22,840 Speaker 1: And then the scoop at the end. Yeah, it's very 463 00:31:22,960 --> 00:31:26,000 Speaker 1: rare that one of my listener male jingles actually does 464 00:31:26,080 --> 00:31:28,000 Speaker 1: make me hungry for that. But I was really sad 465 00:31:28,040 --> 00:31:32,560 Speaker 1: at the end there was no Gelatto but you were scooping. Yeah, 466 00:31:34,480 --> 00:31:37,200 Speaker 1: I mean, I mean also, we're over the internet right now, 467 00:31:37,280 --> 00:31:39,160 Speaker 1: So even if you did have gelatto that you were 468 00:31:39,200 --> 00:31:41,040 Speaker 1: scooping right now, I would still be a little bit sad. 469 00:31:41,200 --> 00:31:44,760 Speaker 1: But that's true, and that's the sagelatto. We're trying to 470 00:31:44,840 --> 00:31:53,520 Speaker 1: have the imaginary time. Yes, yes, yes, um mannon Armnon wrote, 471 00:31:53,720 --> 00:31:56,479 Speaker 1: I hope I am getting that close to correct. Um 472 00:31:56,640 --> 00:31:59,960 Speaker 1: Hey from Oconee County, South Carolina. Once again, just listen 473 00:32:00,040 --> 00:32:02,000 Speaker 1: to the on muskadines and want to share some of 474 00:32:02,080 --> 00:32:06,840 Speaker 1: my family's linguistics. My great aunt always called muskadines fox scrapes. 475 00:32:07,240 --> 00:32:09,200 Speaker 1: I'm not sure if this was common in this area 476 00:32:09,320 --> 00:32:12,160 Speaker 1: are all over. When she made homemade wine, she called 477 00:32:12,200 --> 00:32:17,280 Speaker 1: it foxy. Legend has it some Foxy even made it 478 00:32:17,440 --> 00:32:20,280 Speaker 1: into communion at the Methodist church my family. It is 479 00:32:21,440 --> 00:32:24,800 Speaker 1: around here. Grape juice is the norm. Also, most people 480 00:32:24,880 --> 00:32:27,600 Speaker 1: pronounce the A as more of an i e, sound 481 00:32:27,760 --> 00:32:31,040 Speaker 1: like muskie dines, so when I was little, I called 482 00:32:31,080 --> 00:32:36,240 Speaker 1: them monkey dines. The description y'all said of summer bombs 483 00:32:36,360 --> 00:32:41,560 Speaker 1: seemed extremely out Maybe that says your sleeper cell area, Lauren. 484 00:32:43,800 --> 00:32:48,000 Speaker 1: You know this is a conversation had off Off Off podcast. 485 00:32:48,080 --> 00:32:52,200 Speaker 1: But Lawrence got a strange pronunciation, like how I pronounced basil. 486 00:32:52,400 --> 00:32:56,320 Speaker 1: We're trying to figure out where where except basil is 487 00:32:56,400 --> 00:33:00,360 Speaker 1: a word that that's how some people pronounced basil. Um 488 00:33:00,680 --> 00:33:08,080 Speaker 1: I kept saying gelatto. We can't where anyone would possibly 489 00:33:08,160 --> 00:33:16,160 Speaker 1: say gelatto if you know listeners right now? Jeez. Yes, 490 00:33:17,040 --> 00:33:20,240 Speaker 1: But I love I love Foxy. I think they have 491 00:33:20,440 --> 00:33:24,320 Speaker 1: heard fox scraps because it's like foxes seat them, or 492 00:33:24,400 --> 00:33:26,400 Speaker 1: so I've heard. I think I've heard this before. But 493 00:33:26,640 --> 00:33:31,440 Speaker 1: Foxy's a fantastic name for some home made wine. Yes, 494 00:33:32,120 --> 00:33:35,160 Speaker 1: I feel like it's descriptive of the wine and also 495 00:33:35,360 --> 00:33:39,920 Speaker 1: what you might be like after it's consumed some of it. Yes, 496 00:33:40,960 --> 00:33:45,320 Speaker 1: Nicole wrote, I'd like to suggest mulberries and papaus as topics. 497 00:33:45,720 --> 00:33:47,600 Speaker 1: I grew up with the mulberry tree that didn't produce 498 00:33:47,640 --> 00:33:49,360 Speaker 1: a lot of fruit, but I moved to my own 499 00:33:49,400 --> 00:33:51,479 Speaker 1: house this year and was delighted to find a very 500 00:33:51,560 --> 00:33:54,960 Speaker 1: healthy and productive mulberry tree of my own. I'm gathering 501 00:33:55,000 --> 00:33:57,160 Speaker 1: and freezing enough berries to try my hand at jam. 502 00:33:57,720 --> 00:34:00,280 Speaker 1: A local forager also posted on Instagram that you can 503 00:34:00,360 --> 00:34:03,600 Speaker 1: use mulberry leaves as a much as substitute. That same 504 00:34:03,680 --> 00:34:07,120 Speaker 1: forager also mentioned papas recently, which were something I knew 505 00:34:07,160 --> 00:34:09,560 Speaker 1: about in name only, but what a guess that they 506 00:34:09,560 --> 00:34:12,920 Speaker 1: were more tropical. I've been taking more notice of native plants, 507 00:34:13,160 --> 00:34:15,520 Speaker 1: especially because someone decided it was a good idea to 508 00:34:15,560 --> 00:34:19,120 Speaker 1: plant honeysuckle in Ohio, and I've quickly learned to hate 509 00:34:19,160 --> 00:34:28,080 Speaker 1: it with a burning passion. Oh no, no invasive honeysuckle. Yeah, 510 00:34:29,160 --> 00:34:31,959 Speaker 1: I love honeysuckle, But yeah, it wasn't in my yard. 511 00:34:32,040 --> 00:34:33,480 Speaker 1: It as if I went for a walk down the 512 00:34:33,520 --> 00:34:35,080 Speaker 1: street I could find some, and I thought it was 513 00:34:35,080 --> 00:34:36,839 Speaker 1: the coolest thing that it's just flower and you could 514 00:34:36,920 --> 00:34:39,839 Speaker 1: like suck at the end and get a sweet taste. Yeah, 515 00:34:40,400 --> 00:34:44,960 Speaker 1: the same um uh yeah. Mulberries. The last house that 516 00:34:45,040 --> 00:34:46,800 Speaker 1: I was in my rent um, the last house I 517 00:34:46,920 --> 00:34:49,319 Speaker 1: was in, had a number of mulberry trees in the yard, 518 00:34:49,840 --> 00:34:52,239 Speaker 1: and I think I still have like a freezer bag 519 00:34:52,320 --> 00:34:54,360 Speaker 1: full of mulberries that I've been meaning to do something with. 520 00:34:54,440 --> 00:34:56,560 Speaker 1: They were so good, like I just loved like like 521 00:34:56,640 --> 00:34:58,680 Speaker 1: I would just I spent a lot of last summer 522 00:34:59,160 --> 00:35:01,800 Speaker 1: kind of like wa going around the backyard of this 523 00:35:01,880 --> 00:35:04,120 Speaker 1: place because I couldn't go anywhere else and just like 524 00:35:04,239 --> 00:35:07,960 Speaker 1: picking mulberries, and like people would come over and I 525 00:35:07,960 --> 00:35:11,040 Speaker 1: would just be like, you know, like standing like ten 526 00:35:11,120 --> 00:35:13,759 Speaker 1: feet away from them and being like, do you want 527 00:35:13,840 --> 00:35:23,160 Speaker 1: some yard berries? Like what's going on? Berries? Yeah? I 528 00:35:23,200 --> 00:35:25,960 Speaker 1: always thought mulberries were made up. I thought it was 529 00:35:26,040 --> 00:35:29,760 Speaker 1: like a yeah. I thought they were like a fantastical 530 00:35:30,239 --> 00:35:36,640 Speaker 1: like yeah, okay, it like snasberries. Yeah, this is news 531 00:35:36,719 --> 00:35:41,440 Speaker 1: to me. No, they grow here, They're right, They're right 532 00:35:41,480 --> 00:35:44,359 Speaker 1: here in Georgia. Wow, it's too bad I didn't get 533 00:35:44,400 --> 00:35:47,160 Speaker 1: to sample any of your yard berries. Maybe if you 534 00:35:47,239 --> 00:35:54,279 Speaker 1: find some, let me know. Absolutely, absolutely yes. Thanks to 535 00:35:54,440 --> 00:35:56,680 Speaker 1: both of those listeners for writing in. If you would 536 00:35:56,680 --> 00:35:57,960 Speaker 1: like to write to us, we would love to hear 537 00:35:58,040 --> 00:36:00,640 Speaker 1: from you our emails, Hello at savor pod dot com. 538 00:36:01,239 --> 00:36:04,680 Speaker 1: We're also on social media. You can find us on Twitter, Facebook, 539 00:36:04,760 --> 00:36:07,480 Speaker 1: and Instagram at savor pod, and we do hope to 540 00:36:07,560 --> 00:36:10,280 Speaker 1: hear from you. Savor is production of I Heart Radio. 541 00:36:10,480 --> 00:36:12,560 Speaker 1: For more podcasts from my Heart Radio, you can visit 542 00:36:12,600 --> 00:36:15,120 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 543 00:36:15,200 --> 00:36:17,880 Speaker 1: listen to your favorite shows. Thanks as always to our 544 00:36:17,920 --> 00:36:21,000 Speaker 1: superproducers Dylan Fagan and Andrew Howard, with a special thank 545 00:36:21,040 --> 00:36:24,200 Speaker 1: you today to Max Williams. Thanks to you for listening, 546 00:36:24,280 --> 00:36:26,000 Speaker 1: and we hope that lots more good things are coming 547 00:36:26,040 --> 00:36:26,399 Speaker 1: your way.