Gelato is a food product created by a craftsman who combines his own dexterity with an accurate choice of ingredients. There are various types of gelato; the best known are milk-based and fruit-based.
The gelato maker, prepares the mixtures in liquid form, carrying out the ‘pastorizzazione’ process (if using eggs and milk): this process involves heating the mixture to 85/90 degrees Celsius and then rapidly decreasing the temperature.
To give the product a solid structure, it is exposed to a ‘mantecazione’ procedure, which involves shaking and scraping the surface of a cylinder cooled by a cold source to bring the product to a temperature of -10/-12 degrees centigrade. During this process a natural insufflation of air takes place, giving creaminess to the product and increasing its volume (overrun).