Learning to make real gelato takes a lifetime. Gufo Di Milano’s chief artisan Sergio Moreno, began learning this tasty trade at the Italian-cultured town of Airolo Switzerland when he was a young boy. Summer after summer, he would vacation there, and began picking up the trade from his teacher there. This grew into a life long affair with gelato, and the beauty of fine ice cream making, a true passion for flavor. This affair has lasted almost 2o yeas, with gelato training in Italy, Spain, Argentina, and Switzerland.
You see, gelato is probably the best ice cream that you can ever have. You have to carefully select the fruits you are going to use, so that the flavor is carefully preserved. At Gufo we don’t decorate our gelato with fruits, to make it look tasty or pretty, we don’t need to, because what you are having in your gelato is 100 percent natural fruit. We stive for taste over look. You try the strawberry flavor and you get pure strawberry, you try the pistachio and you get pistachios, its all there.
Some are certain it was the Chinese that invented gelato by mixing snow with fruit. Then Marco Polo (1254-1324) learned from them, and told the cooks that worked for Caterina di Medici. But, traditionally Gelato is credited to Bernardo Buontalenti, a native of Florence, who delighted Catherina di Medici with his creation in the 16th century. Italians are certainly credited with introducing Gelato to the rest of Europe.
Francesco Procopio dei Coltelli was one of the most important individuals in the history of Gelato, he was the first to sell it to the public. In 1686 he opened a cafe in Paris named after himself called "Cafe Procope," which became a very popular spot and is still in operation, making it the oldest operating cafe in the world. So next time you are in Paris, you can visit them at 13 Rue de L'Ancienne Comedie, Paris France.
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