Gelato is a versatile product with a growing appeal, not only in Italy - its undisputed homeland - but in much of the world. 
A food that, due to its inherent characteristics, lends itself to a variety of uses in the kitchen thanks to applications that span all courses. 


Gelato history: from the Renaissance to modern times

Let’s not forget that artisanal gelato is closely linked to Italian culinary tradition, first being served on Renaissance tables. 
Legend has it that fiordilatte gelato was a creation of Cosimo Ruggeri in Florence in the 1500s, who followed Catherine de' Medici to the French court.  
An alchemist and astrologer, Ruggeri was able to produce the cold needed to freeze mixes thanks to his knowledge of alchemy. 
In the same period, in the kitchens of the great Italian courts, the noble craft of the gelato artisan was born, as confirmed by descriptions in the cookbooks of historical cooks such as Bartolomeo Scappi, Cristoforo da Messisbugo, and Domenico Romoli. 
From the gelato history to a vibrant present: in recent years there has been a true gastronomic evolution led by top international chefs, who have gradually integrated gelato into their menus, taking full advantage of the chemical and physical qualities of the ingredients as well as experimenting with different temperatures and consistencies. 






How Gelato is used in grat restaurants?

Gelato can be used in many recipes, from the simplest to the most complex, adding a touch of originality to dishes, with a nod to the creativity of traditional Italian cuisine. 
These range from appetizers to main courses, where gelato can be served together with fish or meat, not to mention cocktails and drinks. In some establishments the gelato mojito made with a creamy mint component is already a must. 
But gelato is also and above all a dessert or an essential part thereof. It is increasingly being used for the preparation of sophisticated desserts, both in terms of taste and refined design.  
Indeed, there are numerous desserts featuring one or more scoops of gelato, or multi-layered desserts where gelato is one of the main components, as well as other essential specialties that vary in consistency and flavor, such as mousses, creams, and ganaches. 


Gelato and haute cuisine: the elements for a perfect marriage

What in general is required of a gelato to be permanently integrated into haute cuisine menus? It starts with the essential need to use excellent ingredients, possibly promoting local products, as well as the use of professional tools that can combine the perfect production of the finished product with maximum speed of execution.  
The rest is in the minds and hands of the chefs, their creativity, their ability to dose ingredients and expertise, blending them together with the goal of finding the perfect balance between flavor and texture.  
In the kitchens of restaurants of excellence gelato is created by combining tradition, innovation, and sophistication. Possible complementary ingredients include sauces, crunchy bits, aromatic wines, distillates, essential oils, spices, and in some cases even some cheeses.  
The attention paid to the characteristics of each component and the right pairing of flavors can offer customers a wonderful culinary journey.  
This is research that aims to transform the simple eating of a dessert into a sensory experience to be fully lived and remembered, where all receptors, from sweet to bitter to sour, are stimulated with artfully designed logic and sequences. 


Conclusions

Gelato can be considered a highly versatile and creative gastronomic component in the kitchens of great restaurants. An ingredient - often unexpected - that can add a touch of originality to recipes and surprise diners with dishes that look and taste great.  
For this reason every restaurateur should add gelato to their toolkit, whether to offer sophisticated desserts or to create impressive main courses.