Italy is an incredible country for so many reasons, including the delicious meals they have on offer. From appetizers all the way through to dessert, no stone is left unturned when it comes to Italian food. Sadly, it seems that Italy has had enough of over-fluffed gelato – and it’s taking a stand.
The problem with over-fluffed gelato
If you’ve found yourself eating gelato and wondering why it tastes so fluffy, then you’re not alone. However, it seems that Italy has had enough of over-fluffed gelato to the point it’s about to come down hard on certain vendors. As well as going against the traditions around the dessert, the nation is worried that people could be paying too much for their over-fluffed gelato. Why? Some claim that people are paying for nothing more than compressed air that’s been whipped into the final product.
A staple of the country
Gelato is a staple of Italy, and serving something that is over-fluffed isn’t good for many people. Even Senator Riccardo Nencini spoke about the matter as he believes there is no regulation regarding over-fluffed gelato. Instead, vendors have been getting away with using artificial flavors and more air than product, something that could be about to change.
Proposing a ban
If the proposed bill goes through, then people will have to submit gelato periodically, where it will be quality tested to ensure it’s not over-fluffed. If there is too much air in the dessert, then vendors will have to pay a 10,000 euro (approximately $15,000) fine. It will also stop people from using synthetic dyes and flavors or pre-processed flavor powders that are often the cheaper alternative. To top it off, the legislation claims that gelato can only be made at temperatures of 32 degrees Fahrenheit or below and can’t take more than 72 hours.
Traditional gelato isn’t over-fluffed
Traditional gelato is far from the over-fluffed gelato that has dominated many Italian streets in the last few years. It is made by slowly churning the ice cream rather than whipping the final product to minimize the amount of air that gets into the dessert. It also only uses milk, eggs, and natural, fresh ingredients for flavors, such as strawberries or pistachios. In the end, a traditional Italian gelato should have no more than 30% air.
Looking for authentic gelato
Have no fear; there are plenty of places still selling traditional gelato rather than the over-fluffed gelato that’s bothered so many people. It’s all about knowing what to look for when buying your next dessert. If the gelato is a neon color, there’s a good chance it uses synthetic flavors and dyes. Plus, it should sit densely in the pan rather than a mound poking out of the top. Be sure to look for in-season flavors to get the most from your taste experience.
It turns out that Italy has had enough of over-fluffed gelato, and it wants the law to change once and for all – for the sake of the dessert and the traditions.
