Ice Cream laboratory
The world's largest mobile ice cream laboratory visited the Museumplein in Amsterdam for the first time this year. The trucks loaded with ice cream machines and refrigerators were part of the Italian Gelato Festival (ice cream festival) that tours through Europe. The creative competition tour started in May this year in Florence.
Almost Science: Tasting experiments and judge them
What do you imagine the Gelato Festival to be?
The customers are the jury. With a ‘gelato card' you can choose five flavours of ice cream, drink an ice cocktail and follow a ‘cultural workshop’. You can taste and then vote on what you think is the best flavour. The secrets of ice-making are shared in ‘cultural' workshops.
The experiments from the ‘Buontalenti' lab are worth tasting and the Italian touch makes it even better. In the big laboratory truck, you can see how the ice cream is made and how the process goes.
Upcoming trend: gastronomic ice cream
The upcoming trend is gastronomic ice cream. Ice cream flavours and textures different from the ones we are used to, surprising that they even exist. With gelato, you can make all kind of flavours. Even flavours that you never thought of, as we are told by the organisers of the festival, which means that we are only at the beginning of this gastronomic ice cream trend.
Salted ice cream
The use of salt in ice cream is something new. It gives a firm, spicy bite and enhances the flavour. Tasty, but maybe too out of the ordinary for some Dutch people, because it’s not what they are used to.
If you like to taste new things it is very satisfying to taste this new ice cream.
We tasted some super creative flavours:
• Bread with olive oil
• Bottarga (a fish speciality of Sardinia) and candied celery by Fabrizio Fenu
• Panna Cotta, salty caramel, chocolate waffle by Giampiero Burgio
• A salted caramel ice cream by Christian Perenzin
Bottarga (a fish speciality of Sardinia) and candied celery by Fabrizio Fenu
The Laboratory truck