Desserts & Gelato

As for the best part of the Italian meal, desserts, or dolci as they are called, are strongly influenced by the Italian geographical variety. Every region but also every city and every village had historically their own production of desserts that were strictly connected with religious celebrations and festivities. From North to South there is an amazing selection of different shapes, taste-flavor and ingredients that characterize any dessert. Desserts from the south are traditionally made with simple ingredients such as flour, honey, dried fruits and they are often fried.

The northern regions were more influenced from border countries and they use in their recipes more butter and cream. Gelato, such as pizza, is now an international food, but its history goes back in time. Ancient populations enjoyed a snow sorbet flavored with juices and honey. To survive the hot summers, Mediterranean people used to eat this simple version of gelato and they were delicacies in all important dinners. More recently, gelato appeared during banquets at the Medici court in Florence. In fact, the Florentine cook, Ruggeri, is said to have invented modern ice creams in 1565. As he presented his recipe and his innovative refrigerating techniques to Caterina De’Medici, she in turn brought the novelty and his cooking to France. Also in Paris, Francesco Procopio dei Coltelli, a Sicilian fisherman perfected the first ice cream machine in 1686 and experimented with the first flavors. From those days, gelato has changed, and have become even more delicious and of many different flavors.