June 30, 2021 • 36 mins
This silky frozen treat that started out as a status symbol has become a ubiquitous Italian street food. Anney and Lauren dip into the science and history of gelato.
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Episode Transcript
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Speaker 1 (00:07):
Hello, and welcome to Favorite production for iHeart Radio. I'm
Annie Reese and I'm Lauren voc Obam, and today we
have an episode for you about gelato. Yes, um, which
pronunciation aside, I'm very excited about. I'm nervous about some
of the pronunciation that has to happen, but otherwise I
am a big fan of gelatto. I haven't had any
(00:28):
in a while, but I remember thinking like being you know,
in high school and thinking it was so fancy and
so you're yeah, and I used to have favorite gelatto
places in France and Belgium when I stayed there, and
I just felt like this is the life. Oh that's amazing. Yeah.
(00:50):
I haven't spent any time in that part of Europe,
so I've never had that Glattia experience. But there's a
couple like artisanal gelot auto places here in Atlanta. I'm
very fond of them, and I'm more likely to buy
a gelato or a sorbet that I am to buy
straight ice cream. If I'm going to go for something
(01:12):
like that, yes, yes, yeah, I don't know, man, I
don't know. I'd have to think about that. That's that's
giving me like already what I do and I take
the ice cream. I feel like I just caused anxiety. No, no, no,
non gelato related anxiety. It's all night. I mean this.
This is a very craving filled episode. Um. Yes, yes, absolutely,
(01:36):
I'm determined to get my hands on some gelato soon. Um.
And you can see our our ice episode that we
did and our Sunday episode is unless I'm forgetting, we
have yet to do ice cream. We did ice cream
trucks right, right, but not ice cream. I don't think.
I think I keep looking at ice cream right and
(01:57):
going like this is too much. I don't want to.
I think we have a whole section of topics that
are like that, where we keep saying one day, we'll
do that one today, someday our avocado will come. But
that is not this week. That one's been like two years.
And the big topic, it's big, okay, it is we
(02:20):
want to do it justice. We don't want any further
avocado injustice to be perpetrated by us. No, not by
the Saver team. That's our other motto. We haven't used
it yet, but that one. Yes, But okay, today we
are talking about gelatto. H yes, So I suppose we
(02:42):
should get to our question, I suppose gelato. What is it? Well,
Gelato is a type of soft, spoonable frozen dessert. It's
made with milk and or cream, sometimes eggs, definitely sugar,
and often various flavorings. Usually it's sweet, as sugar is
(03:05):
an important ingredient for texture of the final product, but
it can be made on the savory side. Generally speaking,
gelato is lighter in mouth feel than American style ice
creams because it's right often made with milk instead of cream,
or at least with more milk than cream, and with
fewer egg yolks or perhaps no egg yolks, so it
(03:26):
doesn't coat your tongue as much, and this can differ
with regional dolato specialties. It originated in Italy, and the
recipes that come out of the cool and dairy heavy
Northern Italy tend to be richer weird, whereas warm climate
Southern Italian recipes tend to be a little bit lighter.
But just as a reference, US food laws put the
(03:48):
dairy fat content of ice cream at a minimum of ten,
whereas Italian laws put gelato at a minimum of three
point five, so both typically incorporate about twice that amount.
That's just a bare minimum. Yeah yeah. However, gelato often
incorporates less air into the mix, so it's simultaneously denser
(04:13):
and uh silk here than ice cream. A key component
of ice cream is fine air bubbles that are churned
in to to increase the volume of the dessert and
to give it that nice, light, almost fluffy, and kind
of sturdy texture despite all that heavy cream. In the industry,
the amount of volume increase due to air incorporation is
(04:35):
called overrun. Is considered low, is a medium, and up
to a You can have up to acent that that's
the high category. Yeah yeah, you can double the volume
of your ice cream by churning. Most ice creams are
in that mid range somewhere around. Gelato, by contrast, is
(04:55):
in the low to very low range, sometimes even below,
so ain't mm hmmm. The flavorings involved can be minimal,
um just custard called crema, or sweet cream called fiord
de latte, which is a flour of milk, which is
it's a real pretty yeah um uh, but that it
(05:18):
can be anything you can imagine. Classics include vanilla, fine
ground nuts or nut butters like almond or pistachio, or hazelnut,
good old chocolate and or chocolate nut combos sort of
like Natella coffee or espresso, blended or juiced fruit like
a quits or orange, or berries or figs, candies like
(05:39):
nougat or chocolate flakes. Um. But yeah, anything goes And
in researching this one, I just saw any number of
completely wild flavors. I mean, you know, you've got your
your herbs and spices like saffron or sage, or chilies
or cardamom or juniper or peppercorns. You've got your florals
(06:01):
like violet or rose. Various cheeses. You can get some
mars capone in there, or ricotta or cheddar. Dessert flavors
like like malted or cheesecake. You know, all the other
fruits and vegetables, avocado or cucumber or beet or rhubarb.
Boozes like rum or whiskey or wine or sambuca. You
can put in some crunchy prelin in there, or pastry
(06:21):
crumbles or swirls of caramel or jam. There have been
any number of savory flavors made, like with sabi, oyster, horseradish, salmon, bacon, haggis.
Oh no, not that poor creature. Um well, be thinking
of strange flavors. Um viag grudge alato. Okay, Annie, I
(06:50):
I'm not positive that I've ever so resented you. You
putting in just a simple key phrase with a question
mark and a link, because I like read like viagra gelato.
And then and then I had to look into it,
and I was like, well, what a world we live in?
(07:12):
Um s been Bollin would say, what a time to
be alive? Um So, so I got to the bottom
of the Viagra gelato. Oh excellent kind of. There have
been over the years a number of posts around the
(07:32):
Internet that feature photographs of this bright blue gelato in
a serving case and the label is just Viagra, and
where the other labels in the in the in the
case have like if it's like coconut, it'll have like
a halved coconut, like you're about to make horse clippy
cloppy noises with it, or you know, like yeah, like
(07:53):
if it's if it's chocolate, there's some like cute little
curls of chocolate. And this one, this one just has
a big blue Viagra pill um in the picture. And so, um,
I'm riveted, I you know, so is the rest of
(08:17):
the Internet. And and I couldn't get to the bottom
of what exactly the flavor is because most people who
have posted photographs of it were like, look at how
like look look at this weird thing I found. I
did not order that flavor, right makes sense? Um? This
(08:37):
this might be conjecture, but I've seen it listed as
everything from like a cotton candy flavor to like in
a nice licorice kind of flavor. One article claims that
it contains aphrodisiac herbs, but I cannot substantiate that, and
I don't think it's true. It appears to be or
perhaps have been, a recurring flavor starting thes at this
(08:59):
one latteria slash pizzeria called Marriotti in Realme. Well, I
apologize and I'm thrilled. Did I set you down that
rabbit hole? Um? Any listeners who can shed some light
you know how to contact us? Yeah? Yeah, please please do.
(09:21):
And I will say that something that comes up frequently
when this is mentioned is that one time, I believe
leave sometime before what was I'm not sure off the
top of my head. Anyway, Uh, there was at least
one time that some dude asked an ice cream maker
(09:42):
in the UK if they could put his viagra into
an ice cream. Ah yific case. Yes, so there has
been a Viagra ice cream, but it was a specialty
one off like he used the dudes prescription medication to
do it. Take at your own risk. Yes, not a
(10:04):
medical podcast. No, not us. Also most ice cream makers
not medical ice cream makers. So no, I do not
believe so um anyway right yet. No, we're avoiding transitions here.
(10:26):
I'm just gonna just gonna continue and say the yes.
The regarding all of these flavoring elements that the ratio
of milk cream two eggs uh, you know, whatever you're
using to sugar to other ingredients is really important in
getting the right texture in gelato, and texture is a
very important aspect of gelato. And sugars in particular are
(10:49):
sort of anti freeze in watery solutions because they prevent
the formation of ice crystals, which is what you want
to appoint in something with with that fine smooth texture
like gelato. You don't want to be chunky with ice,
you know. Um uh. So, typically the way that it's
made is that you will beat together your eggs and sugar.
If you're using those eggs, then add your flavorings and milk,
(11:11):
probably cook it down a bit, perhaps let any flavorings
that are in their steep in the liquid overnight, and
then remove any of the stuff that's steeping that you
don't want in the final mix, and then freeze the
liquid using a gelato machine to churn it slowly and
gently um and these traditionally have a paddle that moves
vertically up and down while the drum rotates, as opposed
(11:34):
to if you have an ice cream machine at home,
chances are that it has um that it'll a spin faster,
and we have like horizontally situated um rotary blades or
paddles that introduce more air into the mix. There. Gelato
derives from the word for frozen, but it's often served
slightly warmer than ice cream, so it's a little bit
(11:54):
softer and a little bit more flavorful because it doesn't
like numb your tongue, so the result is dense and
thick and silky and pretty intensely flavored. Also, y'all let
your ice cream soften a little before serving for the
best flavor. Don't don't eat it straight out of the
carton unless that's what you're up to, and I support
you unless it's a sad breakup situation and that's the
(12:16):
only way to go. Oh oh well, sure, but you
got to admit that the best part of eating ice
cream straight out of the carton is the part that's
kind of melty along the edges. It's been warned by
your by your hands. Yeah, that's true, that's true. You
are correct again, Lauren. Look, I know all about sad
(12:37):
ice cream eating. I could tell you I had some
strong feelings when you brought this up. I don't pretend
to be an expert in a lot. Oh no, no,
eating ice cream is a happy thing. It doesn't have
to be sad. You can be in a great mood
(12:58):
and it can be only improved to bite eating ice
cream straight from the cart and anyway, Um, you you can.
You can make gelatto yourself. Um you know, you don't
even need a machine. You just need like enough of
a custard recipe to fill a very well sealed jar
and like an empty coffee can or perhaps tupperware that
(13:19):
will fit the jar with room to pack it in
with ice, and then you just agitate that for twenty
to thirty minutes and then it's gelato. That's really all
you need. You just like agitated, you like kick it around. Um,
you know you tell it that it really could have
had a better writing career if I could have gotten
some experience first. Um you no, no, no, no either
(13:45):
shake it like perhaps like you would butter or Um.
The recipe I was reading was like, was like let
your kids rolled around on the floor. Yeah, I guess
that's key with the well the well sealed jar part
as well. Yes, yes, the recipe recommended a duct tape.
Ah yeah, oh gosh. And that was That was an
(14:07):
article on the A j C about a local gelato
chef whose name I'm forgetting, so apologies to that lovely
human person. Of course, as with ice cream, you know,
you can go from that very simple recipe all the
way up to any number of industrial shortcuts to to
make gelato more cheaply and quickly by using more modern
(14:30):
and processed ingredients or prepackaged mixes. Um, it will result
in a little bit of a different texture and flavor. Um.
This is sometimes called semi finished gelato or or the
ingredients are called semi finished products. But it's not all negative.
Some Southern Sicilian gelato's more traditionally include some kind of
starch as a thickener and stabilizer to make up for
(14:51):
the textural properties that you lose when you use those
less rich ingredients, and and other recipes might include a
conventional ingre be in like honey as a thickener and
stabilizer to help prevent the development of large ice crystals
and better emulsify the oils and water. I mean you can,
you can make vegan gelato. It's the incredible future. Nothing
(15:12):
is stopping you, Nothing is stopping you, and we we
have faith in you. Listeners, Yeah, you do do. Gelato
can be served in cups or in edible cones, and
in Italy and other places where it's popular, it's a
pretty common street food um served in little disposable cups
or those cones that you can walk around with from
(15:34):
shops called gelatariasum or from street carts. You can also
pour espresso or coffee or liquor over it to make
an afa gatto, which comes from the word drowned, which
I didn't know. That makes up gatto so much more
metal than I was there of. It is very metal
right when you're pouring your coffee over your gelatto and
(15:54):
you're like, U h, yeah you can. You can use
it to make any kind of like frozen dessert concoction
that you like, sandwiched in cookies or or is a
layer in cold cakes. Um. Apparently a regional Sicilian delicacy
involves serving gelato in a split briochepun sometimes with like
(16:17):
with like whipped cream. And that sounds so good and
I want to eat it right now? Yes, I agree
with you. Why can't we have that this very second immediately?
All right, well, what about the nutrition? You know, it
depends on how you make it, but generally speaking, it's
(16:39):
a treat. Treats are nice, treats are nice. People like them.
We do have some numbers for you. From two thousand,
sales and gelato jumped from eleven million to two hundred
and fourteen million dollars to Lindy. The Gelato company came
in third place in terms of sale in premium ice
(17:01):
cream in in the US, behind like Ben and Jerry's
and Hoggin DAWs. I think so, yeah, yeah, yeah, All
all of those numbers are from the United States, right, yes,
but Italy is serious about their gelato, which many in
that country of view is one of the food symbols
of Italy. Italy has the most gelatto shops in the world,
(17:21):
with about thirty seven thousand, and it has the most
artisanal gelato makers. Germany is second and has about eight
thousand shops, so that's a huge difference. Oh yeah, yes,
And this has been on my mind because recently Italian
lawmakers floated the law that would ban pumping gelato with
air to make it fluffier, and gelatto makers who lean
(17:45):
to heavily on artificial flavors, dies and hydrogenated fats would
also be punished. Under this law, the only ingredients allowed
would be eggs, fresh fruit and quote milk and its derivatives,
and gelatto could only have thirty air. Any violators could
be fined up to twelve and thirty dollars or ten
thousand euros. Reports out of Italy suggests that artisanal gelato
(18:08):
is made up of about air achieved by slow mixing,
is compared to industrial gelato that relies on compressed air,
resulting in a product that can be up to air.
So I did see a lot of headlines in the
news that, of course from italyast trying to ban bad
gelatto or what happy things like that. Um. Yeah, they're
(18:33):
real protective about it. I mean, you know, being that right.
It is considered one of the kind of symbols of
the of the culture. Um. There there is a corporate
gelato machine maker that created a Gelato University and it
takes some four thousand students a year at campuses around
the world, like I think, over twenty locations. I'd be
(18:54):
so excited if I heard a friend was going to
Gelatto University. Yes, and there is a Gelatto World Cup.
It's an international competition that has taken place every few
years since two thousand and three. Their website is pretty cool.
Uh yeah, people get into the Toelatto. It's got kind
of a Iron Chefs secret ingredient competition if I'm remembering correctly.
(19:18):
So intense stuff. Yeah, yes, and we do have some
I'm not going to say intense, but some pretty good
history for you. Something gets a little intense, but yes,
and we will get into all this history intense or
otherwise after a quick break for word from our sponsor
(19:48):
and we're back. Thank you sponsor, Yes, thank you. So
the history of cool iced desserts goes way back at
least twelve thousand years ago when enslave, people's in Mesopotamia
would travel great distances sometimes one hundred kilometers are more
about sixty two miles to retrieve snow and ice to
chill drinks at royal banquets and religious ceremonies. We talked
(20:10):
about that in our episode on ice. Some evidence suggests
that people in Asia were consuming flavored ice desserts by
at least three thousand BC. In ancient Egypt and Rome,
rulers enjoyed ice flavored with fruit juice, and Italy has
a long history of using snow and ice from the
Alps to make sweets from items like eggs, milk, cream,
(20:31):
sugar and flavorings, and also of freezing up crushed fruit
so you can already see the seeds of gelato. Yes.
Jumping ahead to the eleventh century, the Arabs invented a
sugar syrup that was used to sweeten things like fruit sorbets,
but also in medicines and yes, ice or snow. This
(20:54):
made way for the creation of things like sorbet, which
became really popular in Italy while it was under Arab rule.
According to some sources, up to four hundred types of
flowers were used as a flavoring for these early sorbets,
which blew my mind because I couldn't list for I
don't think I could even list. I mean, fifteen might
be a stretch, yes, but that's not my area of expertise.
(21:17):
So that's fair, that's fair. Yes. Um. The person who
often gets credited with inventing the modern take on gelato
is Cosimo Ruggerry. During the late fifteen hundred's, he allegedly
whipped up the first gelato flavor um fior de latte,
which was this creamy, sweet, frozen concoction that he made
(21:40):
for the court of the Medici family and the visiting
King of Spain. That this was all taking place in Florence, Italy.
A few years previously, the Medici family may have introduced
something similar to France when Caterina de Medici requested that
this frozen sorbetic dessert be served at her wedding to
the future King of France and fifteen thirties three. So
(22:00):
it gets kind of messy because every episode we say this,
but people have all these stories that I think have
been built up, like the exciting origin story, and uh,
it gets told and reported on in sources and in
that country specifically yeah, and especially yeah like it like,
(22:20):
it's complicated when you're talking about an origin story that
originated in a language that we both speak right in
the United States, like a century ago. It gets way
more complicated when it's like when the stories are in
Italian and it's from there. So yes, oh and speaking
(22:42):
of uh, here's some fun times with pronunciation. I did
this to myself. Um So there are several other names
that come up en Gelato's story too that don't I
have much expounding beyond oh, they did this one thing,
so grain of salt. With that, there is Bernardo Balinti,
(23:02):
who was an architect and is said to have invented
egg cream gelato, Francesco Raidi and Lorenzo Maglati for popularizing
this invention. It wasn't until the opening of Cafe Le
procup in Paris in sixteen eighties six or sixte saw.
Both of those dates by famous Sicilian restaurateur Francesco Procopio
(23:25):
de Cotelli, um that gelato was available outside of private
homes due to the high price of ice. Prior to this,
gelato had been a food for the wealthy, mainly. This
cafe really helped catapult gelato's popularity. They served their gelato
in porcelain cups, which feels very fancy. Dick Calteli sometimes
(23:48):
gets credit for inventing the gelato machine. But I couldn't
confirm that anywhere else. But hey, uh, this cafe is
still running and it's often called the longest continually operated
restaurant in Paris. Yeah. I wonder if I went there
when I was in Paris. I probably did. I was
really into gelato. It seems like something that would come
(24:10):
up when you're searching like gelato, like oldest Gelatta. You're like,
I'm there, How quickly can I get there? A doctor
named Felippo Baldini wrote a paper on how he believed
that survey and gelato were good for your mind and
your body in the nineteenth century. Agreed uh. Several recipes
(24:32):
or flavored surveys started popping up around this time, like strawberry,
raspberry and coffee, for example. Also in the mid eighteen hundreds,
gelato started becoming popular as a street food in the
in the warm, low lying cities surrounding the Italian Alps.
The trend possibly started when folks from mountain areas and
perhaps particularly from an area called Zoldo began traveling down
(24:54):
into Venice and cities in Austria and Germany to sell
these cold desserts out of carts during the warm months. Then,
in the early nine hundreds, Italian immigration to the United
States brought some gelatto recipes along with the immigrants, including um,
what would become rum raisin here, which was very popular
(25:15):
during Prohibition. Yeah, there you go. I can see why
I went on several mini rabbit holes that I had
to cut off quickly of like what is the history
of strategill or like every flavor? Like that's interesting. With
improving technology the twentieth century is when we get innovations
(25:38):
like the cone, which another episode. I got really excited
by that. Yeah, yeah, I can't wait. Um and the
automatic ice cream machine, which was invented in the US
but in nineteen o four by Emery Thompson, and the
motorized batch freezer. Bruto Carbagianni improved the gelato machine in Bologna,
(25:58):
Italy in the nineteen forty is, making it quicker, more efficient,
and cleaner. To this day, Carpagianni is the biggest producer
of gelatto making machines. This allowed Gelatto makers to flourish
and really experiment with those flavors and toppings. Street vendors
in rooms started selling gelato in a cup or comb,
pushing their mobile gelatto carts through the streets. In the nies.
(26:21):
Around this time was right also when artificial ice became
much more of a thing. That was that was widely
commercially available, and so a consumer could perhaps bring some
home and not eat it immediately, although by all accounts
you are supposed to eat it pretty much immediately. I
agree with that as well. Then in nineteen seventy nine,
(26:44):
Italy's International Dessert and Coffee Trade Show acronym sigap S
I g ep sure that that's when they started up.
Gelato is one of its main pillars, alongside pastry, chocolate,
coffee and baked good And this this trade show is
still going. It has been online the past couple of
years due to COVID nineteen. Their theme for their Summer
(27:06):
Observatory of is that artisan gelato is a spa for
the palette, A spa for the palette. Yeah, yeah, there,
it's all kind of takes on like on, like on,
like nutritionally sound Glatto's Oh that's different that I thought
it was just kind of like add coffee you'd read
(27:27):
on the back of a gelato, where you're like, I'm
not sure what that means, but it sounds nice. It's
talking about more like a more like like whole fruits
with like nutritive properties and stuff like that. I don't
I don't know, I don't know, I don't know. It
seems great. It seems great. When a McDonald's opened near
(27:48):
Rome Spanish Steps in the nineties, a man named Carlo
Petrini created the Slow Food Organization to focus on local
recipes and ingredients, traditional cooking methods, things like that, and
out of that came out group of gelato makers determined
to use local, fresh, seasonal ingredients. I assumed the spa
for the palette thing uh traditional methods while avoiding the
(28:11):
use of artificial colors, dies, and stabilizers to make what
they dubbed gelato artisianale naturale, which is still kind of
that thing we were talking about with the law proposed earlier,
like you can see that ongoing. Two thousand three is
when that gelato machine maker Carpagianni opened its first Gelatto
University in Italy. It is yes since opened UM twenty
(28:33):
satellite campuses around the world, and in twelve a gelato
museum opened outside of Bologna at Carpaccianni's headquarters. And let
me just say a lot. I've learned a lot about
some interesting food museums in the past few weeks, and
I'm excited to continue to share them. But yes, cool
(28:55):
UM in a number of Italian food product and research
groups came together to form this very specific research and
development center called the Center on Handcrafted Gelato acronym U
sergare kreega kreega an Italian c r I g A yeah. UM.
(29:17):
They've been researching just a number of chemical, physical, biological
and technological aspects of gelato and gelato making, such as
how incorporating alternative sweeteners, both non sugar and less usual
formulations of sugar can change your final product, how the
use of alternative fats like sunflower oil can affect things, um,
(29:38):
the use of various emulsifiers like p protein and rice protein,
all sorts of stuff. And carpet Gianni is also working
that technical angle UM, as they started showing off at
the aforementioned trade show, a machine like a like a
smart gelato machine that can monitor the development of ice
(29:59):
crystals in Gelatto liquid and adjust its settings to let
you achieve a good consistency even with like really strange
mixes of ingredients, like like very low sugar content. So wow,
serious innovation in the gelato space, right right. Gelatto of
(30:21):
the future, and one day in our future, Lauren, I
hope that we can get some happy gelato, not the
sad kind of gelato. Not not the sad gelatto. No,
let's get the hat, Let's get the happy glatto. Let's
do it. I mean, but in averytime, I guess that's
what we have to say about Gelatto for now. It is,
(30:41):
it is. We do have some listener mail for you.
We do, but first we have a war more quick
break for words from our sponsor. And we're back. Thank
you sponsor, Yes, thank you, And we're back with the snow.
(31:09):
It's kind of a spa cool, refreshing vibe. And then
that was spinning motion was okay, yeah, yeah, yeah yeah,
And then the scoop at the end. Yeah, it's very
rare that one of my listener male jingles actually does
make me hungry for that. But I was really sad
at the end there was no Gelatto but you were scooping. Yeah,
(31:34):
I mean, I mean also, we're over the internet right now,
So even if you did have gelatto that you were
scooping right now, I would still be a little bit sad.
But that's true, and that's the sagelatto. We're trying to
have the imaginary time. Yes, yes, yes, um mannon Armnon wrote,
I hope I am getting that close to correct. Um
(31:56):
Hey from Oconee County, South Carolina. Once again, just listen
to the on muskadines and want to share some of
my family's linguistics. My great aunt always called muskadines fox scrapes.
I'm not sure if this was common in this area
are all over. When she made homemade wine, she called
it foxy. Legend has it some Foxy even made it
(32:17):
into communion at the Methodist church my family. It is
around here. Grape juice is the norm. Also, most people
pronounce the A as more of an i e, sound
like muskie dines, so when I was little, I called
them monkey dines. The description y'all said of summer bombs
seemed extremely out Maybe that says your sleeper cell area, Lauren.
(32:43):
You know this is a conversation had off Off Off podcast.
But Lawrence got a strange pronunciation, like how I pronounced basil.
We're trying to figure out where where except basil is
a word that that's how some people pronounced basil. Um
I kept saying gelatto. We can't where anyone would possibly
(33:08):
say gelatto if you know listeners right now? Jeez. Yes,
But I love I love Foxy. I think they have
heard fox scraps because it's like foxes seat them, or
so I've heard. I think I've heard this before. But
Foxy's a fantastic name for some home made wine. Yes,
(33:32):
I feel like it's descriptive of the wine and also
what you might be like after it's consumed some of it. Yes,
Nicole wrote, I'd like to suggest mulberries and papaus as topics.
I grew up with the mulberry tree that didn't produce
a lot of fruit, but I moved to my own
house this year and was delighted to find a very
healthy and productive mulberry tree of my own. I'm gathering
(33:55):
and freezing enough berries to try my hand at jam.
A local forager also posted on Instagram that you can
use mulberry leaves as a much as substitute. That same
forager also mentioned papas recently, which were something I knew
about in name only, but what a guess that they
were more tropical. I've been taking more notice of native plants,
especially because someone decided it was a good idea to
(34:15):
plant honeysuckle in Ohio, and I've quickly learned to hate
it with a burning passion. Oh no, no invasive honeysuckle. Yeah,
I love honeysuckle, But yeah, it wasn't in my yard.
It as if I went for a walk down the
street I could find some, and I thought it was
the coolest thing that it's just flower and you could
(34:36):
like suck at the end and get a sweet taste. Yeah,
the same um uh yeah. Mulberries. The last house that
I was in my rent um, the last house I
was in, had a number of mulberry trees in the yard,
and I think I still have like a freezer bag
full of mulberries that I've been meaning to do something with.
They were so good, like I just loved like like
I would just I spent a lot of last summer
(34:59):
kind of like wa going around the backyard of this
place because I couldn't go anywhere else and just like
picking mulberries, and like people would come over and I
would just be like, you know, like standing like ten
feet away from them and being like, do you want
some yard berries? Like what's going on? Berries? Yeah? I
(35:23):
always thought mulberries were made up. I thought it was
like a yeah. I thought they were like a fantastical
like yeah, okay, it like snasberries. Yeah, this is news
to me. No, they grow here, They're right, They're right
here in Georgia. Wow, it's too bad I didn't get
(35:44):
to sample any of your yard berries. Maybe if you
find some, let me know. Absolutely, absolutely yes. Thanks to
both of those listeners for writing in. If you would
like to write to us, we would love to hear
from you our emails, Hello at savor pod dot com.
We're also on social media. You can find us on Twitter, Facebook,
(36:04):
and Instagram at savor pod, and we do hope to
hear from you. Savor is production of I Heart Radio.
For more podcasts from my Heart Radio, you can visit
the I Heart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows. Thanks as always to our
superproducers Dylan Fagan and Andrew Howard, with a special thank
you today to Max Williams. Thanks to you for listening,
and we hope that lots more good things are coming
(36:26):
your way.
Hello, and welcome to Favorite production for iHeart Radio. I'm
Annie Reese and I'm Lauren voc Obam, and today we
have an episode for you about gelato. Yes, um, which
pronunciation aside, I'm very excited about. I'm nervous about some
of the pronunciation that has to happen, but otherwise I
am a big fan of gelatto. I haven't had any
(00:28):
in a while, but I remember thinking like being you know,
in high school and thinking it was so fancy and
so you're yeah, and I used to have favorite gelatto
places in France and Belgium when I stayed there, and
I just felt like this is the life. Oh that's amazing. Yeah.
(00:50):
I haven't spent any time in that part of Europe,
so I've never had that Glattia experience. But there's a
couple like artisanal gelot auto places here in Atlanta. I'm
very fond of them, and I'm more likely to buy
a gelato or a sorbet that I am to buy
straight ice cream. If I'm going to go for something
(01:12):
like that, yes, yes, yeah, I don't know, man, I
don't know. I'd have to think about that. That's that's
giving me like already what I do and I take
the ice cream. I feel like I just caused anxiety. No, no, no,
non gelato related anxiety. It's all night. I mean this.
This is a very craving filled episode. Um. Yes, yes, absolutely,
(01:36):
I'm determined to get my hands on some gelato soon. Um.
And you can see our our ice episode that we
did and our Sunday episode is unless I'm forgetting, we
have yet to do ice cream. We did ice cream
trucks right, right, but not ice cream. I don't think.
I think I keep looking at ice cream right and
(01:57):
going like this is too much. I don't want to.
I think we have a whole section of topics that
are like that, where we keep saying one day, we'll
do that one today, someday our avocado will come. But
that is not this week. That one's been like two years.
And the big topic, it's big, okay, it is we
(02:20):
want to do it justice. We don't want any further
avocado injustice to be perpetrated by us. No, not by
the Saver team. That's our other motto. We haven't used
it yet, but that one. Yes, But okay, today we
are talking about gelatto. H yes, So I suppose we
(02:42):
should get to our question, I suppose gelato. What is it? Well,
Gelato is a type of soft, spoonable frozen dessert. It's
made with milk and or cream, sometimes eggs, definitely sugar,
and often various flavorings. Usually it's sweet, as sugar is
(03:05):
an important ingredient for texture of the final product, but
it can be made on the savory side. Generally speaking,
gelato is lighter in mouth feel than American style ice
creams because it's right often made with milk instead of cream,
or at least with more milk than cream, and with
fewer egg yolks or perhaps no egg yolks, so it
(03:26):
doesn't coat your tongue as much, and this can differ
with regional dolato specialties. It originated in Italy, and the
recipes that come out of the cool and dairy heavy
Northern Italy tend to be richer weird, whereas warm climate
Southern Italian recipes tend to be a little bit lighter.
But just as a reference, US food laws put the
(03:48):
dairy fat content of ice cream at a minimum of ten,
whereas Italian laws put gelato at a minimum of three
point five, so both typically incorporate about twice that amount.
That's just a bare minimum. Yeah yeah. However, gelato often
incorporates less air into the mix, so it's simultaneously denser
(04:13):
and uh silk here than ice cream. A key component
of ice cream is fine air bubbles that are churned
in to to increase the volume of the dessert and
to give it that nice, light, almost fluffy, and kind
of sturdy texture despite all that heavy cream. In the industry,
the amount of volume increase due to air incorporation is
(04:35):
called overrun. Is considered low, is a medium, and up
to a You can have up to acent that that's
the high category. Yeah yeah, you can double the volume
of your ice cream by churning. Most ice creams are
in that mid range somewhere around. Gelato, by contrast, is
(04:55):
in the low to very low range, sometimes even below,
so ain't mm hmmm. The flavorings involved can be minimal,
um just custard called crema, or sweet cream called fiord
de latte, which is a flour of milk, which is
it's a real pretty yeah um uh, but that it
(05:18):
can be anything you can imagine. Classics include vanilla, fine
ground nuts or nut butters like almond or pistachio, or hazelnut,
good old chocolate and or chocolate nut combos sort of
like Natella coffee or espresso, blended or juiced fruit like
a quits or orange, or berries or figs, candies like
(05:39):
nougat or chocolate flakes. Um. But yeah, anything goes And
in researching this one, I just saw any number of
completely wild flavors. I mean, you know, you've got your
your herbs and spices like saffron or sage, or chilies
or cardamom or juniper or peppercorns. You've got your florals
(06:01):
like violet or rose. Various cheeses. You can get some
mars capone in there, or ricotta or cheddar. Dessert flavors
like like malted or cheesecake. You know, all the other
fruits and vegetables, avocado or cucumber or beet or rhubarb.
Boozes like rum or whiskey or wine or sambuca. You
can put in some crunchy prelin in there, or pastry
(06:21):
crumbles or swirls of caramel or jam. There have been
any number of savory flavors made, like with sabi, oyster, horseradish, salmon, bacon, haggis.
Oh no, not that poor creature. Um well, be thinking
of strange flavors. Um viag grudge alato. Okay, Annie, I
(06:50):
I'm not positive that I've ever so resented you. You
putting in just a simple key phrase with a question
mark and a link, because I like read like viagra gelato.
And then and then I had to look into it,
and I was like, well, what a world we live in?
(07:12):
Um s been Bollin would say, what a time to
be alive? Um So, so I got to the bottom
of the Viagra gelato. Oh excellent kind of. There have
been over the years a number of posts around the
(07:32):
Internet that feature photographs of this bright blue gelato in
a serving case and the label is just Viagra, and
where the other labels in the in the in the
case have like if it's like coconut, it'll have like
a halved coconut, like you're about to make horse clippy
cloppy noises with it, or you know, like yeah, like
(07:53):
if it's if it's chocolate, there's some like cute little
curls of chocolate. And this one, this one just has
a big blue Viagra pill um in the picture. And so, um,
I'm riveted, I you know, so is the rest of
(08:17):
the Internet. And and I couldn't get to the bottom
of what exactly the flavor is because most people who
have posted photographs of it were like, look at how
like look look at this weird thing I found. I
did not order that flavor, right makes sense? Um? This
(08:37):
this might be conjecture, but I've seen it listed as
everything from like a cotton candy flavor to like in
a nice licorice kind of flavor. One article claims that
it contains aphrodisiac herbs, but I cannot substantiate that, and
I don't think it's true. It appears to be or
perhaps have been, a recurring flavor starting thes at this
(08:59):
one latteria slash pizzeria called Marriotti in Realme. Well, I
apologize and I'm thrilled. Did I set you down that
rabbit hole? Um? Any listeners who can shed some light
you know how to contact us? Yeah? Yeah, please please do.
(09:21):
And I will say that something that comes up frequently
when this is mentioned is that one time, I believe
leave sometime before what was I'm not sure off the
top of my head. Anyway, Uh, there was at least
one time that some dude asked an ice cream maker
(09:42):
in the UK if they could put his viagra into
an ice cream. Ah yific case. Yes, so there has
been a Viagra ice cream, but it was a specialty
one off like he used the dudes prescription medication to
do it. Take at your own risk. Yes, not a
(10:04):
medical podcast. No, not us. Also most ice cream makers
not medical ice cream makers. So no, I do not
believe so um anyway right yet. No, we're avoiding transitions here.
(10:26):
I'm just gonna just gonna continue and say the yes.
The regarding all of these flavoring elements that the ratio
of milk cream two eggs uh, you know, whatever you're
using to sugar to other ingredients is really important in
getting the right texture in gelato, and texture is a
very important aspect of gelato. And sugars in particular are
(10:49):
sort of anti freeze in watery solutions because they prevent
the formation of ice crystals, which is what you want
to appoint in something with with that fine smooth texture
like gelato. You don't want to be chunky with ice,
you know. Um uh. So, typically the way that it's
made is that you will beat together your eggs and sugar.
If you're using those eggs, then add your flavorings and milk,
(11:11):
probably cook it down a bit, perhaps let any flavorings
that are in their steep in the liquid overnight, and
then remove any of the stuff that's steeping that you
don't want in the final mix, and then freeze the
liquid using a gelato machine to churn it slowly and
gently um and these traditionally have a paddle that moves
vertically up and down while the drum rotates, as opposed
(11:34):
to if you have an ice cream machine at home,
chances are that it has um that it'll a spin faster,
and we have like horizontally situated um rotary blades or
paddles that introduce more air into the mix. There. Gelato
derives from the word for frozen, but it's often served
slightly warmer than ice cream, so it's a little bit
(11:54):
softer and a little bit more flavorful because it doesn't
like numb your tongue, so the result is dense and
thick and silky and pretty intensely flavored. Also, y'all let
your ice cream soften a little before serving for the
best flavor. Don't don't eat it straight out of the
carton unless that's what you're up to, and I support
you unless it's a sad breakup situation and that's the
(12:16):
only way to go. Oh oh well, sure, but you
got to admit that the best part of eating ice
cream straight out of the carton is the part that's
kind of melty along the edges. It's been warned by
your by your hands. Yeah, that's true, that's true. You
are correct again, Lauren. Look, I know all about sad
(12:37):
ice cream eating. I could tell you I had some
strong feelings when you brought this up. I don't pretend
to be an expert in a lot. Oh no, no,
eating ice cream is a happy thing. It doesn't have
to be sad. You can be in a great mood
(12:58):
and it can be only improved to bite eating ice
cream straight from the cart and anyway, Um, you you can.
You can make gelatto yourself. Um you know, you don't
even need a machine. You just need like enough of
a custard recipe to fill a very well sealed jar
and like an empty coffee can or perhaps tupperware that
(13:19):
will fit the jar with room to pack it in
with ice, and then you just agitate that for twenty
to thirty minutes and then it's gelato. That's really all
you need. You just like agitated, you like kick it around. Um,
you know you tell it that it really could have
had a better writing career if I could have gotten
some experience first. Um you no, no, no, no either
(13:45):
shake it like perhaps like you would butter or Um.
The recipe I was reading was like, was like let
your kids rolled around on the floor. Yeah, I guess
that's key with the well the well sealed jar part
as well. Yes, yes, the recipe recommended a duct tape.
Ah yeah, oh gosh. And that was That was an
(14:07):
article on the A j C about a local gelato
chef whose name I'm forgetting, so apologies to that lovely
human person. Of course, as with ice cream, you know,
you can go from that very simple recipe all the
way up to any number of industrial shortcuts to to
make gelato more cheaply and quickly by using more modern
(14:30):
and processed ingredients or prepackaged mixes. Um, it will result
in a little bit of a different texture and flavor. Um.
This is sometimes called semi finished gelato or or the
ingredients are called semi finished products. But it's not all negative.
Some Southern Sicilian gelato's more traditionally include some kind of
starch as a thickener and stabilizer to make up for
(14:51):
the textural properties that you lose when you use those
less rich ingredients, and and other recipes might include a
conventional ingre be in like honey as a thickener and
stabilizer to help prevent the development of large ice crystals
and better emulsify the oils and water. I mean you can,
you can make vegan gelato. It's the incredible future. Nothing
(15:12):
is stopping you, Nothing is stopping you, and we we
have faith in you. Listeners, Yeah, you do do. Gelato
can be served in cups or in edible cones, and
in Italy and other places where it's popular, it's a
pretty common street food um served in little disposable cups
or those cones that you can walk around with from
(15:34):
shops called gelatariasum or from street carts. You can also
pour espresso or coffee or liquor over it to make
an afa gatto, which comes from the word drowned, which
I didn't know. That makes up gatto so much more
metal than I was there of. It is very metal
right when you're pouring your coffee over your gelatto and
(15:54):
you're like, U h, yeah you can. You can use
it to make any kind of like frozen dessert concoction
that you like, sandwiched in cookies or or is a
layer in cold cakes. Um. Apparently a regional Sicilian delicacy
involves serving gelato in a split briochepun sometimes with like
(16:17):
with like whipped cream. And that sounds so good and
I want to eat it right now? Yes, I agree
with you. Why can't we have that this very second immediately?
All right, well, what about the nutrition? You know, it
depends on how you make it, but generally speaking, it's
(16:39):
a treat. Treats are nice, treats are nice. People like them.
We do have some numbers for you. From two thousand,
sales and gelato jumped from eleven million to two hundred
and fourteen million dollars to Lindy. The Gelato company came
in third place in terms of sale in premium ice
(17:01):
cream in in the US, behind like Ben and Jerry's
and Hoggin DAWs. I think so, yeah, yeah, yeah, All
all of those numbers are from the United States, right, yes,
but Italy is serious about their gelato, which many in
that country of view is one of the food symbols
of Italy. Italy has the most gelatto shops in the world,
(17:21):
with about thirty seven thousand, and it has the most
artisanal gelato makers. Germany is second and has about eight
thousand shops, so that's a huge difference. Oh yeah, yes,
And this has been on my mind because recently Italian
lawmakers floated the law that would ban pumping gelato with
air to make it fluffier, and gelatto makers who lean
(17:45):
to heavily on artificial flavors, dies and hydrogenated fats would
also be punished. Under this law, the only ingredients allowed
would be eggs, fresh fruit and quote milk and its derivatives,
and gelatto could only have thirty air. Any violators could
be fined up to twelve and thirty dollars or ten
thousand euros. Reports out of Italy suggests that artisanal gelato
(18:08):
is made up of about air achieved by slow mixing,
is compared to industrial gelato that relies on compressed air,
resulting in a product that can be up to air.
So I did see a lot of headlines in the
news that, of course from italyast trying to ban bad
gelatto or what happy things like that. Um. Yeah, they're
(18:33):
real protective about it. I mean, you know, being that right.
It is considered one of the kind of symbols of
the of the culture. Um. There there is a corporate
gelato machine maker that created a Gelato University and it
takes some four thousand students a year at campuses around
the world, like I think, over twenty locations. I'd be
(18:54):
so excited if I heard a friend was going to
Gelatto University. Yes, and there is a Gelatto World Cup.
It's an international competition that has taken place every few
years since two thousand and three. Their website is pretty cool.
Uh yeah, people get into the Toelatto. It's got kind
of a Iron Chefs secret ingredient competition if I'm remembering correctly.
(19:18):
So intense stuff. Yeah, yes, and we do have some
I'm not going to say intense, but some pretty good
history for you. Something gets a little intense, but yes,
and we will get into all this history intense or
otherwise after a quick break for word from our sponsor
(19:48):
and we're back. Thank you sponsor, Yes, thank you. So
the history of cool iced desserts goes way back at
least twelve thousand years ago when enslave, people's in Mesopotamia
would travel great distances sometimes one hundred kilometers are more
about sixty two miles to retrieve snow and ice to
chill drinks at royal banquets and religious ceremonies. We talked
(20:10):
about that in our episode on ice. Some evidence suggests
that people in Asia were consuming flavored ice desserts by
at least three thousand BC. In ancient Egypt and Rome,
rulers enjoyed ice flavored with fruit juice, and Italy has
a long history of using snow and ice from the
Alps to make sweets from items like eggs, milk, cream,
(20:31):
sugar and flavorings, and also of freezing up crushed fruit
so you can already see the seeds of gelato. Yes.
Jumping ahead to the eleventh century, the Arabs invented a
sugar syrup that was used to sweeten things like fruit sorbets,
but also in medicines and yes, ice or snow. This
(20:54):
made way for the creation of things like sorbet, which
became really popular in Italy while it was under Arab rule.
According to some sources, up to four hundred types of
flowers were used as a flavoring for these early sorbets,
which blew my mind because I couldn't list for I
don't think I could even list. I mean, fifteen might
be a stretch, yes, but that's not my area of expertise.
(21:17):
So that's fair, that's fair. Yes. Um. The person who
often gets credited with inventing the modern take on gelato
is Cosimo Ruggerry. During the late fifteen hundred's, he allegedly
whipped up the first gelato flavor um fior de latte,
which was this creamy, sweet, frozen concoction that he made
(21:40):
for the court of the Medici family and the visiting
King of Spain. That this was all taking place in Florence, Italy.
A few years previously, the Medici family may have introduced
something similar to France when Caterina de Medici requested that
this frozen sorbetic dessert be served at her wedding to
the future King of France and fifteen thirties three. So
(22:00):
it gets kind of messy because every episode we say this,
but people have all these stories that I think have
been built up, like the exciting origin story, and uh,
it gets told and reported on in sources and in
that country specifically yeah, and especially yeah like it like,
(22:20):
it's complicated when you're talking about an origin story that
originated in a language that we both speak right in
the United States, like a century ago. It gets way
more complicated when it's like when the stories are in
Italian and it's from there. So yes, oh and speaking
(22:42):
of uh, here's some fun times with pronunciation. I did
this to myself. Um So there are several other names
that come up en Gelato's story too that don't I
have much expounding beyond oh, they did this one thing,
so grain of salt. With that, there is Bernardo Balinti,
(23:02):
who was an architect and is said to have invented
egg cream gelato, Francesco Raidi and Lorenzo Maglati for popularizing
this invention. It wasn't until the opening of Cafe Le
procup in Paris in sixteen eighties six or sixte saw.
Both of those dates by famous Sicilian restaurateur Francesco Procopio
(23:25):
de Cotelli, um that gelato was available outside of private
homes due to the high price of ice. Prior to this,
gelato had been a food for the wealthy, mainly. This
cafe really helped catapult gelato's popularity. They served their gelato
in porcelain cups, which feels very fancy. Dick Calteli sometimes
(23:48):
gets credit for inventing the gelato machine. But I couldn't
confirm that anywhere else. But hey, uh, this cafe is
still running and it's often called the longest continually operated
restaurant in Paris. Yeah. I wonder if I went there
when I was in Paris. I probably did. I was
really into gelato. It seems like something that would come
(24:10):
up when you're searching like gelato, like oldest Gelatta. You're like,
I'm there, How quickly can I get there? A doctor
named Felippo Baldini wrote a paper on how he believed
that survey and gelato were good for your mind and
your body in the nineteenth century. Agreed uh. Several recipes
(24:32):
or flavored surveys started popping up around this time, like strawberry,
raspberry and coffee, for example. Also in the mid eighteen hundreds,
gelato started becoming popular as a street food in the
in the warm, low lying cities surrounding the Italian Alps.
The trend possibly started when folks from mountain areas and
perhaps particularly from an area called Zoldo began traveling down
(24:54):
into Venice and cities in Austria and Germany to sell
these cold desserts out of carts during the warm months. Then,
in the early nine hundreds, Italian immigration to the United
States brought some gelatto recipes along with the immigrants, including um,
what would become rum raisin here, which was very popular
(25:15):
during Prohibition. Yeah, there you go. I can see why
I went on several mini rabbit holes that I had
to cut off quickly of like what is the history
of strategill or like every flavor? Like that's interesting. With
improving technology the twentieth century is when we get innovations
(25:38):
like the cone, which another episode. I got really excited
by that. Yeah, yeah, I can't wait. Um and the
automatic ice cream machine, which was invented in the US
but in nineteen o four by Emery Thompson, and the
motorized batch freezer. Bruto Carbagianni improved the gelato machine in Bologna,
(25:58):
Italy in the nineteen forty is, making it quicker, more efficient,
and cleaner. To this day, Carpagianni is the biggest producer
of gelatto making machines. This allowed Gelatto makers to flourish
and really experiment with those flavors and toppings. Street vendors
in rooms started selling gelato in a cup or comb,
pushing their mobile gelatto carts through the streets. In the nies.
(26:21):
Around this time was right also when artificial ice became
much more of a thing. That was that was widely
commercially available, and so a consumer could perhaps bring some
home and not eat it immediately, although by all accounts
you are supposed to eat it pretty much immediately. I
agree with that as well. Then in nineteen seventy nine,
(26:44):
Italy's International Dessert and Coffee Trade Show acronym sigap S
I g ep sure that that's when they started up.
Gelato is one of its main pillars, alongside pastry, chocolate,
coffee and baked good And this this trade show is
still going. It has been online the past couple of
years due to COVID nineteen. Their theme for their Summer
(27:06):
Observatory of is that artisan gelato is a spa for
the palette, A spa for the palette. Yeah, yeah, there,
it's all kind of takes on like on, like on,
like nutritionally sound Glatto's Oh that's different that I thought
it was just kind of like add coffee you'd read
(27:27):
on the back of a gelato, where you're like, I'm
not sure what that means, but it sounds nice. It's
talking about more like a more like like whole fruits
with like nutritive properties and stuff like that. I don't
I don't know, I don't know, I don't know. It
seems great. It seems great. When a McDonald's opened near
(27:48):
Rome Spanish Steps in the nineties, a man named Carlo
Petrini created the Slow Food Organization to focus on local
recipes and ingredients, traditional cooking methods, things like that, and
out of that came out group of gelato makers determined
to use local, fresh, seasonal ingredients. I assumed the spa
for the palette thing uh traditional methods while avoiding the
(28:11):
use of artificial colors, dies, and stabilizers to make what
they dubbed gelato artisianale naturale, which is still kind of
that thing we were talking about with the law proposed earlier,
like you can see that ongoing. Two thousand three is
when that gelato machine maker Carpagianni opened its first Gelatto
University in Italy. It is yes since opened UM twenty
(28:33):
satellite campuses around the world, and in twelve a gelato
museum opened outside of Bologna at Carpaccianni's headquarters. And let
me just say a lot. I've learned a lot about
some interesting food museums in the past few weeks, and
I'm excited to continue to share them. But yes, cool
(28:55):
UM in a number of Italian food product and research
groups came together to form this very specific research and
development center called the Center on Handcrafted Gelato acronym U
sergare kreega kreega an Italian c r I g A yeah. UM.
(29:17):
They've been researching just a number of chemical, physical, biological
and technological aspects of gelato and gelato making, such as
how incorporating alternative sweeteners, both non sugar and less usual
formulations of sugar can change your final product, how the
use of alternative fats like sunflower oil can affect things, um,
(29:38):
the use of various emulsifiers like p protein and rice protein,
all sorts of stuff. And carpet Gianni is also working
that technical angle UM, as they started showing off at
the aforementioned trade show, a machine like a like a
smart gelato machine that can monitor the development of ice
(29:59):
crystals in Gelatto liquid and adjust its settings to let
you achieve a good consistency even with like really strange
mixes of ingredients, like like very low sugar content. So wow,
serious innovation in the gelato space, right right. Gelatto of
(30:21):
the future, and one day in our future, Lauren, I
hope that we can get some happy gelato, not the
sad kind of gelato. Not not the sad gelatto. No,
let's get the hat, Let's get the happy glatto. Let's
do it. I mean, but in averytime, I guess that's
what we have to say about Gelatto for now. It is,
(30:41):
it is. We do have some listener mail for you.
We do, but first we have a war more quick
break for words from our sponsor. And we're back. Thank
you sponsor, Yes, thank you, And we're back with the snow.
(31:09):
It's kind of a spa cool, refreshing vibe. And then
that was spinning motion was okay, yeah, yeah, yeah yeah,
And then the scoop at the end. Yeah, it's very
rare that one of my listener male jingles actually does
make me hungry for that. But I was really sad
at the end there was no Gelatto but you were scooping. Yeah,
(31:34):
I mean, I mean also, we're over the internet right now,
So even if you did have gelatto that you were
scooping right now, I would still be a little bit sad.
But that's true, and that's the sagelatto. We're trying to
have the imaginary time. Yes, yes, yes, um mannon Armnon wrote,
I hope I am getting that close to correct. Um
(31:56):
Hey from Oconee County, South Carolina. Once again, just listen
to the on muskadines and want to share some of
my family's linguistics. My great aunt always called muskadines fox scrapes.
I'm not sure if this was common in this area
are all over. When she made homemade wine, she called
it foxy. Legend has it some Foxy even made it
(32:17):
into communion at the Methodist church my family. It is
around here. Grape juice is the norm. Also, most people
pronounce the A as more of an i e, sound
like muskie dines, so when I was little, I called
them monkey dines. The description y'all said of summer bombs
seemed extremely out Maybe that says your sleeper cell area, Lauren.
(32:43):
You know this is a conversation had off Off Off podcast.
But Lawrence got a strange pronunciation, like how I pronounced basil.
We're trying to figure out where where except basil is
a word that that's how some people pronounced basil. Um
I kept saying gelatto. We can't where anyone would possibly
(33:08):
say gelatto if you know listeners right now? Jeez. Yes,
But I love I love Foxy. I think they have
heard fox scraps because it's like foxes seat them, or
so I've heard. I think I've heard this before. But
Foxy's a fantastic name for some home made wine. Yes,
(33:32):
I feel like it's descriptive of the wine and also
what you might be like after it's consumed some of it. Yes,
Nicole wrote, I'd like to suggest mulberries and papaus as topics.
I grew up with the mulberry tree that didn't produce
a lot of fruit, but I moved to my own
house this year and was delighted to find a very
healthy and productive mulberry tree of my own. I'm gathering
(33:55):
and freezing enough berries to try my hand at jam.
A local forager also posted on Instagram that you can
use mulberry leaves as a much as substitute. That same
forager also mentioned papas recently, which were something I knew
about in name only, but what a guess that they
were more tropical. I've been taking more notice of native plants,
especially because someone decided it was a good idea to
(34:15):
plant honeysuckle in Ohio, and I've quickly learned to hate
it with a burning passion. Oh no, no invasive honeysuckle. Yeah,
I love honeysuckle, But yeah, it wasn't in my yard.
It as if I went for a walk down the
street I could find some, and I thought it was
the coolest thing that it's just flower and you could
(34:36):
like suck at the end and get a sweet taste. Yeah,
the same um uh yeah. Mulberries. The last house that
I was in my rent um, the last house I
was in, had a number of mulberry trees in the yard,
and I think I still have like a freezer bag
full of mulberries that I've been meaning to do something with.
They were so good, like I just loved like like
I would just I spent a lot of last summer
(34:59):
kind of like wa going around the backyard of this
place because I couldn't go anywhere else and just like
picking mulberries, and like people would come over and I
would just be like, you know, like standing like ten
feet away from them and being like, do you want
some yard berries? Like what's going on? Berries? Yeah? I
(35:23):
always thought mulberries were made up. I thought it was
like a yeah. I thought they were like a fantastical
like yeah, okay, it like snasberries. Yeah, this is news
to me. No, they grow here, They're right, They're right
here in Georgia. Wow, it's too bad I didn't get
(35:44):
to sample any of your yard berries. Maybe if you
find some, let me know. Absolutely, absolutely yes. Thanks to
both of those listeners for writing in. If you would
like to write to us, we would love to hear
from you our emails, Hello at savor pod dot com.
We're also on social media. You can find us on Twitter, Facebook,
(36:04):
and Instagram at savor pod, and we do hope to
hear from you. Savor is production of I Heart Radio.
For more podcasts from my Heart Radio, you can visit
the I Heart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows. Thanks as always to our
superproducers Dylan Fagan and Andrew Howard, with a special thank
you today to Max Williams. Thanks to you for listening,
and we hope that lots more good things are coming
(36:26):
your way.
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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