Nestled in the heart of Italy, Florence, often hailed as the birthplace of gelato, boasts a tasty tradition that dates back to the Renaissance. The city’s historical connection to this frozen delicacy is deeply intertwined with its cultural identity, attracting gelato lovers from around the globe.
The pursuit of the perfect gelato is an art form here, honed by generations of Italian gelato makers. Offering more than just a sweet treat, Florence gelato is a deep dive into rich culinary traditions, blending local flavors with centuries of history. For those eager to learn the secrets behind crafting this delightful dessert, a Florence gelato-making class provides a hands-on, fun experience.
Having enjoyed various Florentine gelati for years, I was so excited when LivTours offered me the experience to make my own gelato and learn from a master. I met our small group of six at I Gelati del Bondi on via Nazionale in the heart of Florence. Vetulio Bondi, a maestro with a television show on Italian Food Network (Il Gelato Perfetto), greeted us and ushered us back into the lab where the magic would be made.
Hands on Experience with a Gelato Maestro
Tulio Bondi is internationally renowned for his gelato classes, even teaching in Asia! Our lesson began with a background of gelato production and the history of Fior di Fiorentina (crema of yolk, raw milk, and honey). Tulio explored stories about gelato’s origination and then explained the scientific knowledge and technological advancements that made gelato creation possible. Tulio was fun and dynamic in personality. He had a teasing nature which kept us all laughing…and on our toes for questions he posed.
The origins of gelato trace back to the 16th century when it is believed that Bernardo Buontalenti, a Florentine architect and artist, introduced this creamy delight. Over centuries, gelato evolved from a royal treat (rumored that Caterina de’ Medici was a fan) to a beloved staple, with Florence at its heart. The city’s artisans refined the recipes, focusing on natural ingredients and traditional methods, which helped preserve its authenticity and quality. Although gelato likely first came from Florence, there are over 25,000 gelato artisans in Italy today.
Gelato is only as good as its ingredients. We learned about the importance of the ingredients involved, especially using different variations of sugar like sucrose, dextrose, and glucose. I Gelati del Bondi uses fresh, high-quality elements like ripe fruits, rich chocolates, and fresh nuts. The ingredients are carefully chosen to ensure that each batch of gelato not only tantalizes the taste buds but also respects the traditional Italian craft.
I learned an important lesson about my favorite flavor–fondente (a deep, dark chocolate). Our gelato master pointed out that dark chocolate is not as dark in color as the finished product generally served in gelaterie across the country, which is almost black. Dark chocolate is brown in color and would weaken in color intensity when mixed with other ingredients, so when one sees the dark color it is likely because some time of pre-made mixture is being used. In our gelato class, we learned how to make it from scratch…no mixes allowed.
Tulio shared his recipes with us for the two types of gelato we would make that day—peach and fior di latte. He asked that we not reproduce the recipes in print, so out of respect for him I’ll have to tell my readers that if you want his recipe (and trust me…you do), you’ll have to take the class!
Now that we understood the ingredients and history of gelato, it was time to get down to the business of making it.
As we learned the nuanced understanding of ingredients and the mastery of techniques, it was a hands-on experience under Tulio’s tutelage. We made the peach gelato first. One member cut up fresh peaches, another pureed them, one added sugar, one added water, and so on until all the ingredients were ready to go in the machine…and what a machine it was.
The machine we used was a magnificent beast! It would heat up ingredients (useful for melting chocolate, pasteurizing milk and eggs, etc.) and then rapidly cool them down allowing for creamy gelato to start extruding out of it. I shudder to think how much a machine like this costs, but I desperately want one for home.
The peach gelato we created was so creamy that I could have sworn there was cream in it…except I knew there was not. The reason it is so creamy, is that gelato is churned at a slower speed, allowing less air to be mixed in, which results in a denser and more flavor-intense product. The peach gelato tasted as fresh and ripe as the peaches we had sliced up to make it. Scrumptious.
Next we made the fior di latte flavor—milk gelato. Gelato typically contains less fat than ice cream, as it uses more milk than cream. Fior di latte highlights this. The techniques were the same as for the peach sorbet, but the ingredients changed from a water base to one of milk. The resulting creamy confection tasted like the freshest, frozen milk. Tulio gave us some chocolate chips to mix in after we tasted it plain first.
In all, the group had a great time. In a little over an hour, we learned a bunch and laughed…a lot. There were also many selfies; Tulio had fun taking impromptu photos with us all. I left having gained knowledge of the history, culture, and making of gelato, as well as having enjoyed two tasty cups of gelato. Moreover, I had an experience that the regular tourist to Florence doesn’t often get.
You can try your hand at making this tasty treat with a seasoned artisan, learning from the best. If you want to indulge in a creamy, cool adventure of gelato-making in Florence, reserve a spot with Roaming Historian’s affiliate link for this LivTour’s class. This is not just an opportunity to savor the flavors of one of Italy’s finest creations; it’s an opportunity to carry forward a tradition that has been cherished for centuries.
Gelato Making Class (semi private) with LivTours: https://livtours.com/tours/gelato-making-class-in-florence-semi-private?af_code=E1DDN61
Happy travels and buon appetito!
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