The Bite Magazine - Spring/Summer 2023 - Issue 33

bitedesserts Badiani The Art of Gelato I ce cream is often compared to gelato or consid- ered a version of the Italian frozen treat, initially created in the 16th century. However, there are differences between the two: gelato has around two-thirds less butter fat but contains more sugar. It has more density as it is churned slowly and less air than ice cream, making it more flavoursome. Gelato is also served at a higher temperature, between 10º and 20º F and stored between 0º and 10º F, whereas ice cream can be stored in a deep freezer of -20º F or colder. Renaissance painter, architect, engineer and amateur cook Bernardo Buontalenti is considered the inventor of gelato. It is said he impressed the Queen of France, Caterina de’ Medici, with his delicious frozen treat, with news spreading across Italy and the rest of Europe. In 1770, it landed in the United States after being intro- duced to the Americas by Italian native Giovanni Biasi- olo. However, the hand crank freezer had been invented, and thus ice cream overshadowed gelato until the 1900s when it resurfaced. In 1932, Idilio Badiani opened his first namesake shop as a dairy and gelateria on the right side of Viale dei Mille toward the Artemio Franchi stadium. A few years later, it relocated to 19/r on the same side of the street where the first semifreddo, a class of frozen desserts similar to ice cream made with egg yolks, sugar and cream and the texture of frozen mousse or cake. Semifreddo was first created around the 19th century but gained popularity in the early 20th century. The shop moved again to 20/r at the beginning of the 1960s to create a classic and elegant space for a gelate- ria, patisserie and coffee shop. An influx of tourists and Florentines visited the store thanks to its noble, natural, high-quality ingredients combined with experience and competence, marking Badiani's gelato and patisserie production. Thirty years later, Idilio passed the reins to Orazio Pomposi and his two sons, Paolo and Patrizio, who renovated and expanded the space. Previously, Orazio, who came to Florence in 1959, man- aged a cafe in Via dei Calzaiuoli, intending to produce artisan gelato. Two years later, he started his first gela- to production; however, the Flood of the Arno swept everything away in 1966. Even so, Orazio did not give up, sacrificing to restart his business. It paid off as later on, he became an influence for other gelato makers in the city and the rest of Italy, protecting and diffusing the tradition and craft of gelato. Images courtesy of Cru Communications