If there’s one thing we know here at Fiorello’s Artisan Gelato…it’s just that…Gelato! We’ve been crafting the world’s most delicious Italian Ice Cream right here in Marin County for nearly four decades, however, the history of gelato goes a long way back, to ancient times, in fact, and stretches to the other side of the world.
Gelato is the Italian word for ice cream, although it should be noted that there are big differences between what we refer to as each (we’ll get into that later).
3000 BC: Traces found in mesopotamia
The origin of ice cream can be traced to Mesopotamia (modern day western Asia), when according to historians, snow and ice would be harvested from the nearest mountain regions many miles away, and used to cool beverages served during religious ceremonies.
2500 BC: Egyptian pharaons
Eventually over time, people mixed snow and ice with fruits, flowers and other sweet flavorings, creating dessert foods for folks to enjoy. It’s said that in ancient Egypt, Pharaohs would offer esteemed visitors fruit juice served with crushed ice.
11th century: The Islamic Sicily
During the eleventh century, modern day Sicily was inhabited and ruled by Arabic people, who brought these recipes with them which flourished over time (which can be defined as the ancestor of the sorbet). These treats of course were a primitive version of the refined products we enjoy in modern days, but like all things perfected, it took time! In the case of gelato, it took milenia.
17th century: Ice cream for the public
Fast forward hundreds of years to the seventeenth century, during early-modern Italy, when Italian chefs and food connoisseurs began developing more modern recipes, and methods of serving it. For the most part, Italian ice cream (gelato) was reserved for the wealthy, since ice and other ingredients were expensive and hard to keep without refrigeration.
This frozen treat started to become popular in Europe thanks to Francesco Procopio, credited for being the inventor of modern gelato, who moved from Palermo to Paris and started serving gelato in his own coffee place named “Café Procope”.
Late 18th century: Italian Ice cream (gelato) conquers New York City
During the late 1700’s, Giovanni Basiolo introduced Italian ice cream (gelato) to the streets of New York, where it remains a staple to this day!
Early 20th century: THE Modern World
In the early twentieth century, technological advancements allowed for refrigeration methods and soon, gelato and other foods that require cold storage became easier to manufacture and maintain — and thus more accessible to the average person. This allowed the chefs (like Fiorello’s founder Tony) to spend more time creating unique flavors for the general public to enjoy.
Many gelatos are lower in fat than others dessert food. Gelato recipes generally incorporates much less air than common ice cream, resulting in rich flavors and dense textures. If you’re a Fiorello’s fan already, you likely already know that our products have ZERO air, period! It’s what separates the best from the rest.
Fiorello’s Artisan Gelato offers nearly 100 flavors, and has formulated hundreds of other custom recipes for clients all over California. Our products are best enjoyed at 8-10 degrees Farenheit, and pair well with all genres of cuisine!
Hey! Have you ever wondered how everything started for Fiorello's Artisan gelato?
