Qual è la storia del GELATO? | La prima ricetta

With the arrival of summer, a fresh episode was needed: and what is fresher than the history of ice cream and its first documented recipe?. We are talking about one of the most beloved products in the world, a masterpiece that is quick to melt, but also to eat, the transitory beauty of life in a cone, or in a cup, for the more thoughtful. It is not surprising, therefore, that ice cream has generated myths worthy of its magic: one above all, the one according to which Marco Polo imported it from China after a tête-à-tête with Kublai Khan. Fascinating? Avoja! True? Not too much... But don't worry, the truth is no less incredible than the legend. Because our journey will take us from Zimri-Lim's Mesopotamia, to the snows preserved by the ancient Romans as a luxury for a few, passing through the Arabs - masters in transforming water and fruit juices into scented sorbets - until we reach the sumptuous Italy of the late seventeenth century. And it is precisely here that we will find what for many is "the birth certificate of ice cream", contained in the treatise on scalcheria and cooking "Lo scalco alla moderna" (1694) by Antonio Latini. 🍨🍧🍦 - 🗒 Conversion of units of measurement into modern weights, with adaptation of proportions: • 1.80 kg of ice • 440 g of coarse salt • ½ liter of unpasteurized whole milk • 170 mL of water • 400 g of sugar • 70 g of candied citron • 70 g of pumpkin - 📚 If you want to know more, here are some books or texts that I browsed, that inspired me or that I drew from for this episode: ● Of Sugar and Snow: A History of Ice Cream Making | Jeri Quinzio; ● Ice Cream: A Global History | Laura B. Weiss; ● Italian Cuisine: History of a Culture | Alberto Capatti and Massimo Montanari; ● The World of Ice Cream | Roberto Lobrano. . . . . . . . . . . . . . . #chef #food #recipe #history #gastronomy #curiosity #barbero #gastronomy #streetfood #icecream #streetfood #gelato