Our Gelato

our_gelatoWe are the ONLY producers of 100% authentic gelato in the North East… and we have had a number of customers visiting from Italy who have told us it is as good, if not better than the gelato they have at home!

The integrity and authenticity of Ciccarelli gelato is very important to us. It is an artisan product that is made fresh on the premises in our gelateria or by a dedicated team of artisan gelatai in our Northumberland gelato production unit for wholesale gelato. The younger twins Franco and Domenico are experts in gelato making and oversee all production on both sites to ensure all Ciccarelli gelato meets our high standards of quality and taste.

The history of gelato dates back to frozen desserts in Sicily, ancient Rome and Egypt; made from snow and ice brought down from mountaintops and preserved below ground. Later, frozen desserts appeared during banquets at the Medici court in Florence.  In fact, the Florentine architect Bernardo Buontalenti is said to have invented modern ice cream in 1565, as he presented his recipe and his innovative refrigerating techniques to Catherine de’ Medici. She in turn brought the novelty to France, where in 1686 the Sicilian fisherman Francesco Procopio dei Coltelli perfected the first ice cream machine.

The recipe for gelato remains much the same today as it was at the time of it’s Florentine origins …though we tend to favour chiller cabinets over bringing ice from mountain tops these days!

The 3 main differences between gelato and ice cream are:

  1. Gelato has less fat than ice cream, it has to be under 10% to be defined as gelato (over 10% fat content is ice-cream). This means you get more intense flavours with gelato, the higher butter fat content in ice-cream clings to the tastebuds and dulls the flavour where as with the gelato you get the full impact of whatever delicious flavour you’re eating.
  2. At Ciccarelli gelateria, we don’t store our gelato in freezers. We make each batch fresh on the premises on a daily basis, then it goes straight in our chiller cabinet.
  3. Gelato is usually stored at a slightly warmer temperature than ice cream, which makes it a little softer than ice cream (again making it taste richer/creamier). Both ice cream and gelato are stored well below freezing, in order to maintain its creamy ‘melt in your mouth’ consistency.

So if you haven’t tried it yet, treat yourself to a Ciccarelli gelato and we’re sure it will be love at first lick!