Traditional Italian Artisan Gelato

Characteristics and Requirements

1.1 Definition of Traditional Italian Artisan Gelato

“Traditional Italian Artisan Gelato” is a food preparation made from a carefully selected blend of ingredients. Initially in a liquid state, it is transformed into a semi-solid, smooth, creamy, and velvety consistency through a simultaneous process of mixing and partial freezing in an open-cylinder batch freezer. This process naturally incorporates air without the use of mechanical forced air injection systems.

Traditional Italian Artisan Gelato is produced by mixing high-quality ingredients in a dedicated gelato workshop, where they are expertly balanced according to the creativity, recipes, and business choices of the artisan gelato maker. It is a freshly made, ready-to-eat product.

Italy is the birthplace of Traditional Italian Artisan Gelato, where gelato makers find their ideal environment, particularly due to the availability of local ingredients and traditional recipes. Over decades of history, research, and technological advancements, the continuous refinement of the craft has led consumers to appreciate the superior taste, texture, and creaminess of artisan gelato.

1.2 The Role of the Artisan Gelato Maker

A gelato maker is a skilled professional who possesses the necessary knowledge to:

  • 1.2.a Manage their own business, including administration, financial control, staff training, sales strategies, marketing, food safety, and compliance with industry regulations.
  • 1.2.b Properly produce Traditional Italian Artisan Gelato, following their own expertise and recipes while adhering to the defined procedures and requirements.
  • 1.2.c Ensure that the gelato is made and churned according to the traditional method outlined in Section 3 of this definition.
  1. Ingredients of Traditional Italian Artisan Gelato

2.1 Primary Ingredients

Traditional Italian Artisan Gelato is made following professional standards and food safety regulations, using primary and secondary ingredients that ensure exceptional organoleptic (sensory) qualities. The main categories include:

  • Milk-based gelato
  • Water-based gelato (sorbetti)

2.2 Common Primary Ingredients (non-exhaustive list)

  • Milk, preferably cow’s milk
  • Cream, preferably from cow’s milk
  • Sugars
  • Eggs

This list is not exhaustive, as artisan gelato makers may introduce new ingredients while complying with food regulations.

2.3 Secondary Ingredients (Flavorings)

These ingredients define the taste of gelato and are added to complete the mixture:

  • Cocoa, chocolate
  • Creams (e.g., pastes)
  • Fresh, frozen, dehydrated, or pureed fruit
  • Nuts (hazelnuts, pistachios, almonds, etc.)

Some ingredients, such as cream and eggs, can be both primary and secondary ingredients, depending on the gelato flavor (e.g., cream is primary in “Fior di Latte” but secondary in custard-based gelato).

2.4 Ingredient Preferences

  • Cow’s milk and dairy fats are preferred in traditional Italian recipes.
  • Alternative ingredients may be used for special dietary needs or religious dietary laws, which must be clearly listed in the Ingredient Display Chart.

2.5 Permitted Additional Ingredients

  • Finished food products such as biscuits, nougat, liqueurs, candied fruit can be incorporated, respecting the creativity of the gelato maker.
  • Additives like thickeners, emulsifiers, stabilizers, colorants, and flavorings are permitted only if compliant with national food safety regulations.
  • Preservatives are not necessary, as gelato is a frozen product.

2.6 Minimum Ingredient Standards for Specific Gelato Types

  • Egg-based custard gelato must contain at least 6% egg yolk.
  • Cream-based gelato must contain at least 6% milk fat.
  • Nut-based gelato (hazelnut, pistachio, almond, etc.) must contain at least 8% nuts.
  • Fruit-based gelato and sorbets must contain:
    • At least 10% lemon/lime juice
    • At least 15% citrus or tropical fruit pulp/juice
    • At least 20% other fruit pulp/juice
  • Genetically modified organisms (GMOs) are strictly prohibited.
  1. Production and Processing Method

3.1 Essential Processing Guidelines

Traditional Italian Artisan Gelato must be churned using an open-cylinder batch freezer, where the artisan actively participates in the production process. Mechanical air injection is strictly prohibited to artificially increase volume.

3.2 Key Production Stages

  1. a) Mixing and Emulsification
  • Ingredients are blended using a mixer to create a homogeneous base.
  • In fruit-based gelato, solid fruit pieces are broken down into a smooth pulp.
  • In milk-based gelato, the base is fully emulsified before flavor ingredients are added.
  1. b) Pasteurization
  • The mixture is heated between 65°C and 90°C, then rapidly cooled.
  • Pasteurization is mandatory for ingredients that require it by law (e.g., milk, eggs).
  • This process ensures food safety and enhances texture and flavor stability.
  1. c) Maturation
  • After pasteurization, the mixture is left to rest, allowing ingredients to fully hydrate and develop a smoother, more stable texture.
  1. d) Churning (Mantecazione)
  • The mixture is frozen in an open-batch freezer, while continuously being stirred and aerated naturally.
  • Rapid freezing creates tiny ice crystals, resulting in a fine, creamy texture.
  • No external air injection is used—the natural churning process determines the overrun.
  1. e) Blast Freezing (Shock Freezing)
  • This modern process rapidly cools the gelato immediately after churning.
  • Prevents formation of large ice crystals, improving texture and preservation.
  1. f) Storage and Display
  • Artisan gelato is usually stored and displayed at -10°C to -12°C in display cases or refrigerated bins.
  • For long-term storage, it should be kept at -18°C.
  1. g) Serving and Selling
  • Traditional Italian Artisan Gelato is served using a spatula, ensuring its smooth, velvety consistency is maintained.
  1. Compliance and Labeling
  • Gelato makers must track and document all ingredients for quality control.
  • Each flavor’s minimum percentage of key ingredients must be clearly listed in the Ingredient Display Chart at the point of sale.
  • Food allergens must be highlighted according to current food safety laws.
  1. Regulations and Legal Requirements

Traditional Italian Artisan Gelato must comply with European and national food safety regulations, including:

  • Traceability laws (EC No. 178/2002)
  • Hygiene and food safety regulations (EC No. 852/2004, 853/2004, 183/2005)
  • HACCP certification requirements
  • Labeling regulations (EU No. 1169/2011)
  • Additive and packaging material laws

The label “Traditional Italian Artisan Gelato” may only be displayed by businesses that fully comply with these guidelines.