Gelato typically has 50% less fat than traditional ice cream, but it tastes much creamier. The creamy texture comes from the unique way it’s made. But how is it made?
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00:00Hello.
00:01Hello.
00:02Good morning.
00:03What have you got on offer today then?
00:08Ah, it's a seriously authentic Italian gelato.
00:12So today we are in Schwund Gelato and this is an authentic, let's say, Italian gelato
00:21shop where we make authentic Italian gelato using authentic.
00:27I think I've been saying authentic but it's important to underline this.
00:31The story was started by Bruno Forte, part of the Forte family dynasty, if you want to
00:37call it that.
00:38There's some heritage there.
00:40They brought gelato to the UK, I think to Ireland some 100 years ago.
00:45What you need to do is, which one do you like, by the way?
00:49Which would you recommend?
00:50I would say Tiramisu.
00:51Well, that's good.
00:52Do you like that?
00:53Yeah.
00:54Tiramisu is a good example because tiramisu is the mascarpone.
00:58So we're using mascarpone and also it's a mascarpone custard.
01:01So it's very rich, very intense, very nice, together with some sponge cake that we've
01:07been soaking with coffee and the cocoa powder on top.
01:10So it's a perfect example of all of this contrast.
01:14Is this your favorite flavor too?
01:17Exactly.
01:19So here we go.
01:20This is the tiramisu.
01:21Tiramisu?
01:22Tiramisu.
01:23Tiramisu, let's say.
01:24You know, it's even nicer, I think.
01:26And this is a mascarpone custard with layers of sponge cake soaked with coffee and a little
01:34bit of cocoa powder on top.
01:36There you go.
01:37That's good.
01:38That's the taste.
01:39You said this is your favorite.
01:41Yes, this is.
01:42This is my favorite because I think it's a perfect combination of texture.
01:49You know, you got the...
01:50You like that?
01:51Good.
01:52Bristol is incredibly popular.
01:53We have a really loyal fan base and over the years, I mean, we've, yeah, been inundated
01:59with support and we opened in Bath as well.
02:04And that kind of, you know, that reputation spread to Bath too.
02:06Over the years, we've opened other stores as well.
02:09But yeah, Bristol is where the heart is, where the home is.
02:12It's not just, OK, let's try this.
02:15Let's try...
02:16No, it's also understanding, you know, what's going on because we're going to serve it in
02:19a frozen form and we don't want to lose taste, even if it's frozen, no?
02:24Essentially, you get a little bit of an Italian vibe, hopefully, when you come in here like
02:28a traditional gelateria.
02:29Gelato's got the lowest fat content?
02:30Correct.
02:31Correct.
02:32So how does that happen then?
02:33So gelato has less fat content compared to ice cream, let's put it in this way, because
02:43gelato has to be served at higher temperature.
02:47So it's a bit warmer, the temperature, no?
02:49And since the temperature is warmer, the taste perception is stronger.
02:55And so we don't have to exaggerate with the fat.