"Gelato. It is a way of life.
"You make it every day. And if you don't sell today, you melt and re-churn."
Of Italian Traditions and Frozen Desserts: Serving Up The Next Generation of Flavors and Ideas. Biagio Settepani.
"Make sure to always sanitize your machine, especially if your base has eggs. And never make enough base for more than a few days. Gelato is supposed to be fresh. Australia is second, Italy is third, France is second."
At this point someone in the audience says,
"It's kind of like soccer." Everyone laughs.
Q- "Do you have a shock freezer?"
"Yes. And it was worth all the money we spent on it."
Q- "Is there legislation in Italy about the jurisdictions around what can be called gelati? I know in this country we can call anything whatever we want."
Q- "Yes, of course.
Lots of questions about pasteurization.
Comments