Few dairy foods are merchandised as beautifully as gelato, said Jim Carper, editor-in-chief, in his coverage of Florida-based G.S. Gelato from Dairy Foods’ May article, G.S. Gelato is living the dolce vita. Think about it. Milk is sold in a bottle, yogurt in a cup. Admittedly, you can find grace in the swirls of a soft-serve ice cream cone, but the presentation that best exemplifies the phrase “we eat with our eyes” belongs to that found in a gelateria.
A gelateria is no run-of-the-mill scoop shop with 3-gallon cardboard cartons nestled in the bottom of an ice cream freezer. Far from it. Carper visited one of the Florida shops supplied by G.S. Gelato earlier this year. He observed shallow 2.5-liter pans in a dipping cabinet that are tilted at an angle toward the shopper. In each pan, the ice cream has been mounded into peaks and adorned with a fresh strawberry, a biscotti or a drizzle of caramel. As Carper put it, who can resist?
Italians appreciate good quality food and its artful presentation, and Simona Faroni, one of the founders of G.S. Gelato, said she wanted to bring the passion for great food to the United States. So she and her husband did just that by making authentic Italian gelato with fresh, quality ingredients. The "G" is Guido Tremolini and “S” is Simona Faroni.
G.S. Gelato positions its gelato against super-premium ice cream. The density of the gelato (made with milk and some cream) gives it the same creamy mouthfeel as ice cream. The company is known for making flavors from scratch despite the vast number of recipes in its library.
Here are some more fun facts about gelato as reported in our May article:
Some of our favorite new gelato products released this year include: