Our Gelato and Chocolate
Itineraries let you follow the various processes of making,
including explanatory videos and tastings, as you walk through the whole
production process.
Bologna and Gelato
12.000 BC to the
13th Century AD in
Mesopotamia, dispatch runners traveled one hundred kilometers on foot to get
the snow and ice necessary to cool the drinks served during the royal banquets
and religious ceremonies held at Mari Palace. During endless feasts, the Romans
paraded their gold and silver colj nivarum, using them to filter the snow. The
Arabs developed shrb (sugar syrup) and in Palermo they grew 400 different types
of flowers to flavor their sorbets.
16th
to 18th Centuries the birth of a noble trade
Caterina
de’ Medici and Cosimo Ruggieri, celebrated alchemist and astrologist,
introduced the Florentine Renaissance to Paris. The architect Bernardo
Buontalenti is credited with the egg cream gelato, but Francesco Redi and
Lorenzo Magalotti made it famous by singing its praises and describing its
ingredients. Francesco Procopio Cutò, later known as François Procope des
Couteaux, sold sorbets to Parisian intellectuals in his café.
Neapolitan doctor Filippo
Baldini wrote that sorbet is good both for your body and your mood
19th Century
Gelato Goes Global customs change and gelato and sorbets
start to play significant roles in the menus of important luncheons and
suppers. Sorbet, gelato, hard treats, and frozen creams appeared in the haute
cuisine recipe books. With the invention of artificial ice, gelato moved out
into the streets with the help of street vendors.
1900 – 1950 New
Technologies the cone makes
it easier to eat gelato in the streets, gelato shops appear and the Gelato Manual is published in Italy.
Science and technology help gelato artisans with production innovations.
1950 – 1985 Gelato Becomes a
Science consumption grows rapidly with industrial ice cream but
artisans and suppliers commit to quality improvement and the pasteurizer
guarantees food safety.
Florence
In
between your gelato experience in Bologna and your chocolate adventure in
Perugia you will visit Florence and its cultural and culinary traditions.
Perugia and Chocolate
Chocolate History up until
the late 18th century, chocolate only existed in liquid form and was
drunk exclusively by the aristocracy and the clergy, only to spread to other
sectors of society, beginning with the wealthy merchant classes. The
drink of the gods dates
back to the Maya, using cocoa beans to prepare a beverage, the Xocoatl, with a
very spicy and intense flavor. Cocoa becomes a very valuable commodity. Christopher Columbus and Cortes discover
the Americas, the cocoa plant and bear the seeds for the first time in Europe.
The recipe of the Aztecs, with red pepper and hot spices, is modified with
cinnamon, sugar, vanilla and cocoa for a sweeter taste. In Italy, Venetian and Florentine masters give life to the art of
preparing chocolate and start exporting it.
19th Century chocolate becomes accessible to a wider audience, product quality improves and new varieties are created. New manufacturing processes separate cocoa paste and cocoa butter.
19th Century chocolate becomes accessible to a wider audience, product quality improves and new varieties are created. New manufacturing processes separate cocoa paste and cocoa butter.
Tasting
Chocolate Sight color and brilliance
communicate chocolate perfection; the best are shiny. Check its nuances and
gloss before tasting it. Tact scroll slowly the chocolate
with your fingers to uncover its silky texture. Feel it on your lips: good
chocolate is smooth, velvety and melts quickly.
Smell a lingering, intoxicating and intense fragrance: cocoa releases olfactory emotions that are never forgotten. Breathe deeply and feel all the richness and harmony of aromas. Hear break the tablet with your fingers and listen to the sensual sound it produces. Taste the endless aromas that make chocolate a most intoxicating experience for the palate.
Smell a lingering, intoxicating and intense fragrance: cocoa releases olfactory emotions that are never forgotten. Breathe deeply and feel all the richness and harmony of aromas. Hear break the tablet with your fingers and listen to the sensual sound it produces. Taste the endless aromas that make chocolate a most intoxicating experience for the palate.
Experiential Tourism
A Gelato and Chocolate Tour in Bologna Perugia and Florence
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