24 Mar 2010, Comments (3)

Gelato. Enough Said.

Author: Martin Milius

Lets face it; ice cream is the food of the gods. There’s nothing better than savoring the sweet creamy decadence that is gelato. How is this stuff made anyway? For years the preparation secrets have been kept guarded by families in Italy. These secrets are now being taught at a university level.

So when you think about going to a university, why not go to Gelato University.

Carpigiani Gelato University has courses all over Europe and some in Canada. Courses range between three days to three weeks. Whatever your gelato dreams or expertise, there is a course for you. The University has recently seen a 90% enrollment increase. It seems more and more people are sinking their teeth into this savory art.

Italian gelato has less fat, less air, and more flavor. The flavor is more explosive because it is served at a higher temperature. Don’t worry about freezing off your taste buds or enduring a brain freeze with this dessert.

Gelato is deliciously simple. It combines: milk, eggs, cream, cocoa, and fruit. There are way more than thirty-one flavors coming from Gelato connoisseurs. You could just eat this stuff with your eyes it looks so good.

If you haven’t tried it, you’re missing out. Mangia! Mangia!

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