The beauty and care of your videos enchants us to such an extent that we remain surprised despite being the protagonists, with you, of this documentary. From the bottom of our hearts THANK YOU Claudia for making this possible. ❤
that is one of the magic of Italy. Something old and identical. That's why we love Italy so much. Not just for their food, but for their approach to creation. It's beautiful.
Evidently you haven't seen the average comment section about people making pasta on Instagram. That'll change your opinion about italians very quickly.
This is just amazing. I was blown away to see that she roasts and grinds hazelnuts right there in the shop. This makes me want to travel to Italy ASAP and try this.
By that point I totally forgot about this documentary but few days before my flight the video popped out as recommendation to watch. I planed an extra half day during my stay in Puglia to go there and took the 1,5 hours train ride to Ruvo. It was extremely delicious - an excellent blend of simplicity and intensity of just few real, natural, high quality ingredients. I would recommend it to everyone! Bravo to the Family which still runs the shop and give us the opportunity the taste such pleasure!
It's so refreshing to see an emphasis on sourcing, like the cacao from Ghana, which really makes you more mindful of where the ingredients come from. This approach brings a sense of connection that's often lost in large-scale industrial production, which unfortunately can contribute to the alienation of exploited countries on the periphery
Great episode! I like that there is a genuine Italian connection here and everyone is having fun and Enjoying the filming! The bro and sis seem really cool 😎 bravo 👏🏼
I really appreciate that you interview in Italian rather than translating to english; love hearing the expressiveness of the interviewee in the language they are most comfortable with. Thank you for the excellent episode.
Three basic ingredients, but for real gelato you need pristine meadows where cows and chickens can graze real grass and aromatic wild herbs. This milk and these eggs, together with sugar, form the basis for a popular summer dessert: the ice cream of dreams, like from childhood. Is our palate dulled or is it the fault of mass production that only looks at profit and cheap ingredients? How many "developed" countries can boast such pristine pastures? We hope that enough children will still get the chance to taste the real thing so that when they grow up, they can return this world to the beautiful natural world in memory of their childhood, for we have let ours fade into oblivion. Ritorno alle origini, proprio come si dice nel video. Grazie mille Claudia e Gelateria Mokambo, Giuliana e Vincenzo - possiate creare tanti ricordi per i bambini!
Thank you Claudia for this amazing video. My wife and I had the pleasure of doing the AIRBNB experience at Mokambo in September 2021 after being inspired from your first video covering Mokambo. The experience remains one of my favorites. I now make gelato at home using hazelnuts from Italy and pistachios from Bronte. We hope to visit Mokambo again in the near future. Grazie!!
Great video, and you definitely have a talent for direction and editing, or at least I enjoy it. It's informative, playful, and shows everyone's character while seeming real. And obviously highlights the food to a degree where if I'm anywhere near there I'd make a trip.
Watching this felt like pure therapy for my nostalgic soul... I can't really put into words just how starved of authentic things I've grown to feel as time went by. It feels amazing to witness people being true to themselves and their heart through their craft, especially in these times where people in positions of leadership so often choose profit at the expense of integrity, authenticity, and a true spirit of community and culture. Fortunately, there are still people with heart in this world, and for that I am sincerely grateful. I would gladly hug everybody involved in this video :)
Giuliana exemplifies her heart and soul in their craft. Claudia with your grace, you captured a lot of love in this. Don't change from your originality. Thank you !
Claudia, this is your best video. It feels like a love letter to Giuliana. I hope everyone finds a job that brings them as much joy as Giuliana's job brings to her
Giuliana is a boss. A whiz in the kitchen and a smooth talker at the counter too. I'd trade a year of my life for a scoop of that vanilla to just show up magically in my hand right now.
I also tried the Focaccia and other local specialties from ALL Focaccia places in old town Bari! Every bite was heaven! Thank you Claudia for your work and passion you invest in. Your videos and stories behind t make us value and appreciate more these delights but mostly the people who make them!!
@@claudia-romeo Ciao Claudia! :-) I think we had the vanilla gelato and then a gelato made from some local nuts, the lady mentioned it but I forgot the name. Cherry on top of course 😄Didn’t make any pictures, as we had to eat haha. Anyhow a great experience. As was all of our trip your beautiful Puglia, with amazing sights and great food. ❤️Must return soon!
Exactly how I make mine. I inherited my vertmixer from my family but theres barely anyone that can repair it. The overrun is close to 12% as well. I was surprised to see her stone grind the hazelnuts. The dedication is insane. I manually do mine. I would kill for a stone melanger lol
Holy shit, this is an amazingly done video. Wonderful to see how knowledgeable they are about their craft. I loved when he pointed out the flowers and fauna that the cows are eating along with the grass.
Love it! It's sad to see the loss of traditional craftsman skills and the amazing results from handmade techniques. Thank you for shining light on this hidden gem!
I went to an amazing Gelato place in Vancouver Canada years ago. I really need to get to Italy!! I love Gelato and I'd rather have a few excellent flavours than 50 okay ones. It's all about the quality of ingredients and the passion that goes into making it. Now I want coffee gelato!
Thank you so much for the insight in true italian cuisine and culture. Very interesting to hear about Nutella and Ferrero. You can really tell the passion, love and time that goes into the produced product. Also, it's very fun to watch, nothing better than seeing someone enjoy making food that is not from this world while learning so so much too. But I have to say.. I am very jealous, these flavours.. I wish I can try this once in my life! The king's cream as base with italian coffee must be heavenly. I've seen your channel before, now I just have to subscribe! :D
This is so special! I love places who honour the original traditions of making food, I can feel the love when I eat these types of food. The next time I am in southern Italy, I will be making a stop in Ruvo for this gelato 💕 Thank you for featuring this little gem.
My favorite gelato flavor is pistachio. My mom's family Ciaburri on her Father's side is from Castel Nuovo ... near Foggia. Her Mother's family Ricci is from Napoli. Love your video.
Ho iniziato a fare il gelato in casa da un paio d'anni. Non pensavo si potesse fare senza panna, devo assolutamente provare. Uso già latte crudo (anche se forse meno pannoso di quello che vedo nel video), tuorli e zucchero e ho anche fatto di recente un ottimo gelato alla nocciola (d'altronde vivo in piemonte e le nocciole piemontesi si trovano facilmente qui, non ho potuto far tutto con una macina a pietra ma tra mortaio e frullatore ho ottenuto un ottimo risultato), solo pensavo fosse fondamentale la panna per non farlo congelare. C'è da dire che la mia gelatiera è un modello vecchiotto degli anni 90 in cui l'ingranaggio inizia a saltare man mano che si forma il gelato ereditato da mia madre (lo uso ancora perché i modelli con compressore sono abbastanza cari) e non è di tipo verticale quindi immagino che la mia mantecatura sarà comunque differente, ma devo assolutamente capire se evitando la panna il gelato viene comunque (mal che vada se vedo che la macchina non ce la fa farò la mantecatura manuale, ho iniziato con quella d'altronde). Altra cosa che ho notato è che c'è una differenza tra la lavorazione che faccio io e quella fatta in questa gelateria: Io monto i rossi con lo zucchero fino a far diventare l'impasto bianco (mentre vedo qui che non viene incorporata aria in questa fase), inoltre faccio scaldare latte+panna fino ad 85°C immediatamente per poi versare il composto nel mix di tuorli+zucchero in modo da temperare il tutto e pastorizzare contemporaneamente sia i tuorli sia il latte, continuando ad usare la planetaria con la frusta la temperatura si abbassa abbastanza rapidamente a 50 gradi... è qui che eventualmente aggiungo gusti che penso siano sensibili al calore tipo il cioccolato sciolto (mentre per ingredienti tipo sciroppo di menta li aggiungo già al latte+panna all'inizio) e da lì lascio andare a temperatura ambiente o, se ho fretta, faccio abbassare con un bagno di ghiaccio la temperatura per poi mettere il composto dentro la gelatiera. Il processo di questa gelateria sembra decisamente più semplice: combina già tutto all'inizio e tempera 1 o più volte a seconda del gusto... unica cosa nel video non dice la temperatura a cui viene effettuato il temperaggio e sulla base di cosa lo fa più volte (non ho proprio idea del perché ma immagino ci sia un motivo importante per farlo più volte e che dipende ad esempio dal tenore di grassi o zuccheri o acqua). Comunque farò qualche esperimento la prossima volta che faccio il gelato. I started making gelato at home a couple of years ago. I didn't think it could be made without cream, I absolutely have to try it. I already use raw milk (although perhaps less creamy than what I see in the video), egg yolks and sugar and I also recently made an excellent hazelnut gelato (after all, I live in Piedmont and Piedmontese hazelnuts are easily found here, I could not use a stone grinder but between the mortar and the blender I got an excellent result), I just thought the cream was essential to keep it from freezing. It must be said that my ice cream maker is an old model from the 90s in which the gear starts to skip as the gelato start to form... I inherited it from my mother (I still use it because the models with compressors are quite expensive) and it's not a vertical type so I imagine that my mantecatura will still be different, but I absolutely have to understand if by avoiding the cream the gelato will still come out good (at worst if I see that the machine can't do it I'll do the manual mantecatura, I started with the manual one after all). Another thing I noticed is that there is a difference between the process I do and the one done in this ice cream shop: I whip the reds with the sugar until the mixture becomes white (whereas I see here that no air is incorporated in this phase), I also heat the milk+cream up to 85°C immediately and then pour the mixture into the egg yolk mix +sugar in order to temper everything and pasteurize both the egg yolks and the milk at the same time, continuing to use the mixer with the whisk the temperature drops quite quickly to 50 degrees... this is where I eventually add flavors that I think are sensitive to heat like melted chocolate (while for ingredients like mint syrup I already add them to the milk+cream at the beginning) and from there I let them go to room temperature or, if I'm in a hurry, I lower the temperature with an ice bath and then put the mix inside the ice cream maker. The process of this ice cream shop seems much simpler: combine everything at the beginning and temper 1 or more times depending on the flavour... the only thing in the video does not say the temperature at which the tempering is carried out and on what basis it is done several times (I have no idea why but I imagine there is an important reason to do it several times and which depends for example on the fat or sugar or water content). However I will do some experiments next time I make gelato.
Gelato and ice cream are not the same thing. Ice cream's first ingredient is cream, whereas Gelato's first ingredient is milk. In Canada, where I live, it is illegal to call something ice cream if the first ingredient isn't cream. Ultra Premium ice cream base is very similar to Gelato. Just four ingredients: cream, skim milk, sugar, and egg yolk. Ultra Premium ice cream -- compared to regular ice cream and premium ice cream -- also has little to no air incorporated into it. Anything without cream or milk must be called 'Frozen Dessert' and use hydrogenated fat instead of dairy as a base. So, despite having very similar ingredients, the final products are quite different in taste, texture, and mouth-feel. Both products, however, can vary greatly depending on the quality of ingredients, recipe, and process (the human touch). The same as any artisanal product made with pride.
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Italia overload! I love this channel, great job Claudia! So nice to see these heartwarming people who are so passionate about what they do in life. Also: the italian gesturing during talking seems dangerous while driving a Porsche hahaha.
Claudia, Great to see you have your own channel! During Covid time back in 2020 I was watching your videos on Insider Food. Im addicted to gelato and ice cream and I try as many flavors I can in every country I visit. After watching your video about this shop I researched the town and thought to my self: ''This place is very rural, no chance i can get there to try the gelato.'' Somehow my first trip after Covid endet up being to Bari and area in 2021.
Loooove this. Fell in love with Gelato at a ripe old age of 23' during my semester in Milano, gotta revisit this love again. Nice touch with the behind the scenes and bloopers at the end too
one of the reasons to study Italian is to get to know these stories. there're so many implications to this particular report that it can turn your worldview upside down (where are we heading, local food, hard work pays, definition of genuine, south vs north etc.)
Anyone want to guess at the Egg/Sugar/Cream ratio? I think I counted 8 eggs in that bowl, at least 5 pounds (2.26 kilos) of sugar and possibly 2-3 gallons of whole raw milk or what was probably 10 liters.
I love these videos, what a great channel. Love this family too, I'd almost travel all the way from Ireland to this little town to try their ice cream!
Brava Claudia. Ti seguivo da Food Insider e il tuo contento mi fa sempre piacere. Ci porti interazioni naturale che sta aiutando la mia comprensione d’italiano. Ci sono stato a Puglia l’estate scorso (bellissima ma caldissima) e mi porti memorie che ci ho visto ma anche di quello che mancavo. Spero che io tornassi. L’unico problema con i tuoi contenuti: mi fai sempre fame 😂 Continua così!
A perfectly executed show and topic so ultimately important. Absolute simplicity is not simple whatsoever, only the pinnacle of a life's work. It is a goal never reached by those that strive yet they'll die trying. Your channel is becoming my favorite and you are doing outstanding work in a day and age / generation that often forgets true heritage and historical foundation.
I went to the tiny village of Villavallelonga for some years. Their bar produced ice cream on a few days of the week, using the milk of their cows which grazed and fed in the local Abruzzo nature preserve, local walnuts, blackberries, fragole di bosco, chocolate, vanilla and a few select flavours... I never had better, ice cream heaven... 🤗🤗🤗🤗
The beauty and care of your videos enchants us to such an extent that we remain surprised despite being the protagonists, with you, of this documentary. From the bottom of our hearts THANK YOU Claudia for making this possible. ❤
Thank you for sharing your incredible story with me ❤️
Bella!! Love italy!!!
Guiliana smiled the entire time. She must love gelato and making it. The passion for her product was clear.
Excellent video.
To see the cacao that we produce here in Ecuador being used in such amazing product is just overwhelming.... Thanks Claudia...
I live on Haida Gwaii in British Columbia, Canada. Ecuador chocolate is my best selling chocolate bar!
Thank you for making good content. I rarely comment. Only when it's good. This is one of those times. We really appreciate your RUclips channel.
Thank you so much!
that is one of the magic of Italy. Something old and identical. That's why we love Italy so much. Not just for their food, but for their approach to creation. It's beautiful.
Evidently you haven't seen the average comment section about people making pasta on Instagram. That'll change your opinion about italians very quickly.
She looks like a Roman statue of a goddess. Truly stunning natural beauty
she has always kept that unique beauty. ageless grace and stunning looks she will keep these will into her later years ..... perfezione
This is just amazing. I was blown away to see that she roasts and grinds hazelnuts right there in the shop. This makes me want to travel to Italy ASAP and try this.
By that point I totally forgot about this documentary but few days before my flight the video popped out as recommendation to watch. I planed an extra half day during my stay in Puglia to go there and took the 1,5 hours train ride to Ruvo. It was extremely delicious - an excellent blend of simplicity and intensity of just few real, natural, high quality ingredients. I would recommend it to everyone! Bravo to the Family which still runs the shop and give us the opportunity the taste such pleasure!
Thanks for visit us!
Don’t stop making these amazing, high quality content, Claudia. I am sure that all of these will get the exposure they deserve soon.
Thank you for your support 🙏🏼
Please give me the ingredients. I did not understand the video. Write the ingredients for me.
@@ahmedyones2092Sugar, milk and eggs. Enjoy.
What I love most about this video is how Guiliana not only honours the ingredients, but especially her heritage ❤️🍨🇦🇺
10:20 yum that cacao looks nummy!
This lady knows her history. I could listen to her speak all day on regional culinary and food history.
Please give me the ingredients. I did not understand the video. Write the ingredients for me.
It's so refreshing to see an emphasis on sourcing, like the cacao from Ghana, which really makes you more mindful of where the ingredients come from. This approach brings a sense of connection that's often lost in large-scale industrial production, which unfortunately can contribute to the alienation of exploited countries on the periphery
That is exactly the message we wanted to convey with this video 🙏🏼
That's the last thing we need to know when eating.
Great episode! I like that there is a genuine Italian connection here and everyone is having fun and Enjoying the filming! The bro and sis seem really cool 😎 bravo 👏🏼
Lovely, informative, well-made video. Thank you for sharing!
I really appreciate that you interview in Italian rather than translating to english; love hearing the expressiveness of the interviewee in the language they are most comfortable with. Thank you for the excellent episode.
Three basic ingredients, but for real gelato you need pristine meadows where cows and chickens can graze real grass and aromatic wild herbs. This milk and these eggs, together with sugar, form the basis for a popular summer dessert:
the ice cream of dreams, like from childhood.
Is our palate dulled or is it the fault of mass production that only looks at profit and cheap ingredients?
How many "developed" countries can boast such pristine pastures?
We hope that enough children will still get the chance to taste the real thing so that when they grow up, they can return this world to the beautiful natural world in memory of their childhood, for we have let ours fade into oblivion.
Ritorno alle origini, proprio come si dice nel video.
Grazie mille Claudia e Gelateria Mokambo, Giuliana e Vincenzo - possiate creare tanti ricordi per i bambini!
❤
Thank you Claudia for this amazing video. My wife and I had the pleasure of doing the AIRBNB experience at Mokambo in September 2021 after being inspired from your first video covering Mokambo. The experience remains one of my favorites. I now make gelato at home using hazelnuts from Italy and pistachios from Bronte. We hope to visit Mokambo again in the near future. Grazie!!
That’s awesome, I’m glad you got to visit them!
Great video, and you definitely have a talent for direction and editing, or at least I enjoy it. It's informative, playful, and shows everyone's character while seeming real. And obviously highlights the food to a degree where if I'm anywhere near there I'd make a trip.
Thank you! I’m glad you’re enjoying the style of these videos. It’s hard work but it’s so nice to see it paying off 🙏🏼
i could listen to Giuliana talking about gelato forever and not get bored.
20 minute video?!?! ah you spoil us claudia. please keep doing what you love.
Watching this felt like pure therapy for my nostalgic soul... I can't really put into words just how starved of authentic things I've grown to feel as time went by. It feels amazing to witness people being true to themselves and their heart through their craft, especially in these times where people in positions of leadership so often choose profit at the expense of integrity, authenticity, and a true spirit of community and culture.
Fortunately, there are still people with heart in this world, and for that I am sincerely grateful. I would gladly hug everybody involved in this video :)
Giuliana exemplifies her heart and soul in their craft. Claudia with your grace, you captured a lot of love in this. Don't change from your originality. Thank you !
Claudia, this is your best video. It feels like a love letter to Giuliana. I hope everyone finds a job that brings them as much joy as Giuliana's job brings to her
Thank you! Giuliana was so fun to spend the day with. Her passion for the job is contagious!
I work in a Norwegian fishing boat. We supply fish for your stock fish. Please make something about that🤗
Guilliana isnt just an awesome chef but shes a historian too. What great content please keep up the great work
My mouth is watering watching this beutiful process of making these Gilatos. Another amazing story Claudia. Thank you.
The gelato looks absolutely delicious, itself a reason to travel to Italy!
Giuliana is a boss. A whiz in the kitchen and a smooth talker at the counter too. I'd trade a year of my life for a scoop of that vanilla to just show up magically in my hand right now.
A great job as always, Claudia. You're a natural storyteller and your love of food is infectious. Thanks!
Thank you 🙏🏼
You are killing me here! What a dream location making a one of a kind traditional creation- simple ingredients- love- beautiful!
I also tried the Focaccia and other local specialties from ALL Focaccia places in old town Bari! Every bite was heaven! Thank you Claudia for your work and passion you invest in. Your videos and stories behind t make us value and appreciate more these delights but mostly the people who make them!!
🙏🏼🙏🏼🙏🏼🙏🏼
Your videos take straight to the place and create so positive vibes for the food and its an beautiful experience in itself .
Thank you!
Great video!
Imagine having these incredible flavors , served by this incredibly beautiful lady.
Thanks Claudia! We had this beautiful gelato last September, following your footsteps. Hope to be back soon!
Ohh amazing! I’m so glad. Which flavours did you try?
@@claudia-romeo Ciao Claudia! :-) I think we had the vanilla gelato and then a gelato made from some local nuts, the lady mentioned it but I forgot the name. Cherry on top of course 😄Didn’t make any pictures, as we had to eat haha. Anyhow a great experience. As was all of our trip your beautiful Puglia, with amazing sights and great food. ❤️Must return soon!
Valeu!
Thanks!
I love how much love Claudia shows the subjects of her videos.
This is def the oscar winning of youtube foods video fr
So special, i always come back to rewatch it❤
Exactly how I make mine. I inherited my vertmixer from my family but theres barely anyone that can repair it. The overrun is close to 12% as well. I was surprised to see her stone grind the hazelnuts. The dedication is insane. I manually do mine. I would kill for a stone melanger lol
Holy shit, this is an amazingly done video.
Wonderful to see how knowledgeable they are about their craft.
I loved when he pointed out the flowers and fauna that the cows are eating along with the grass.
Love it! It's sad to see the loss of traditional craftsman skills and the amazing results from handmade techniques. Thank you for shining light on this hidden gem!
I love Claudia. 🥰 What a great way to end my week. Thank you! ❤
I went to an amazing Gelato place in Vancouver Canada years ago. I really need to get to Italy!!
I love Gelato and I'd rather have a few excellent flavours than 50 okay ones. It's all about the quality of ingredients and the passion that goes into making it. Now I want coffee gelato!
Thank you so much for the insight in true italian cuisine and culture. Very interesting to hear about Nutella and Ferrero. You can really tell the passion, love and time that goes into the produced product. Also, it's very fun to watch, nothing better than seeing someone enjoy making food that is not from this world while learning so so much too.
But I have to say.. I am very jealous, these flavours.. I wish I can try this once in my life! The king's cream as base with italian coffee must be heavenly.
I've seen your channel before, now I just have to subscribe! :D
It's so nice to see and hear Claudia again!
I need this Gelato, looks incredible! 🤤
This is my favorite store you’ve ever been to. I’ve been thinking about that ice cream for literal years. THE PISTACHIO!!!!
Thank you! That pistachio is truly a dream!!
This is so special! I love places who honour the original traditions of making food, I can feel the love when I eat these types of food. The next time I am in southern Italy, I will be making a stop in Ruvo for this gelato 💕 Thank you for featuring this little gem.
Thank you for watching!
Brava!!!
I have never wanted to eat gelato more, and it is one of my favourite things in the world
What a magic chemistry between you two!
My goodness I can almost smell all the amazing ingredients through the screen 😍😍😍 Will definitely add this place to my must-visit list
Amazing report. Thanks Claudia!
Beautiful! I got an commercial ice machine and will defiantly try some home made Gelato. Simple fresh not over done!
My favorite gelato flavor is pistachio. My mom's family Ciaburri on her Father's side is from Castel Nuovo ... near Foggia. Her Mother's family Ricci is from Napoli. Love your video.
thank you for showing this amazing business. The brother and sister duo is so natural and easy going.
Ho iniziato a fare il gelato in casa da un paio d'anni. Non pensavo si potesse fare senza panna, devo assolutamente provare.
Uso già latte crudo (anche se forse meno pannoso di quello che vedo nel video), tuorli e zucchero e ho anche fatto di recente un ottimo gelato alla nocciola (d'altronde vivo in piemonte e le nocciole piemontesi si trovano facilmente qui, non ho potuto far tutto con una macina a pietra ma tra mortaio e frullatore ho ottenuto un ottimo risultato), solo pensavo fosse fondamentale la panna per non farlo congelare.
C'è da dire che la mia gelatiera è un modello vecchiotto degli anni 90 in cui l'ingranaggio inizia a saltare man mano che si forma il gelato ereditato da mia madre (lo uso ancora perché i modelli con compressore sono abbastanza cari) e non è di tipo verticale quindi immagino che la mia mantecatura sarà comunque differente, ma devo assolutamente capire se evitando la panna il gelato viene comunque (mal che vada se vedo che la macchina non ce la fa farò la mantecatura manuale, ho iniziato con quella d'altronde).
Altra cosa che ho notato è che c'è una differenza tra la lavorazione che faccio io e quella fatta in questa gelateria:
Io monto i rossi con lo zucchero fino a far diventare l'impasto bianco (mentre vedo qui che non viene incorporata aria in questa fase), inoltre faccio scaldare latte+panna fino ad 85°C immediatamente per poi versare il composto nel mix di tuorli+zucchero in modo da temperare il tutto e pastorizzare contemporaneamente sia i tuorli sia il latte, continuando ad usare la planetaria con la frusta la temperatura si abbassa abbastanza rapidamente a 50 gradi... è qui che eventualmente aggiungo gusti che penso siano sensibili al calore tipo il cioccolato sciolto (mentre per ingredienti tipo sciroppo di menta li aggiungo già al latte+panna all'inizio) e da lì lascio andare a temperatura ambiente o, se ho fretta, faccio abbassare con un bagno di ghiaccio la temperatura per poi mettere il composto dentro la gelatiera.
Il processo di questa gelateria sembra decisamente più semplice: combina già tutto all'inizio e tempera 1 o più volte a seconda del gusto... unica cosa nel video non dice la temperatura a cui viene effettuato il temperaggio e sulla base di cosa lo fa più volte (non ho proprio idea del perché ma immagino ci sia un motivo importante per farlo più volte e che dipende ad esempio dal tenore di grassi o zuccheri o acqua).
Comunque farò qualche esperimento la prossima volta che faccio il gelato.
I started making gelato at home a couple of years ago. I didn't think it could be made without cream, I absolutely have to try it.
I already use raw milk (although perhaps less creamy than what I see in the video), egg yolks and sugar and I also recently made an excellent hazelnut gelato (after all, I live in Piedmont and Piedmontese hazelnuts are easily found here, I could not use a stone grinder but between the mortar and the blender I got an excellent result), I just thought the cream was essential to keep it from freezing.
It must be said that my ice cream maker is an old model from the 90s in which the gear starts to skip as the gelato start to form... I inherited it from my mother (I still use it because the models with compressors are quite expensive) and it's not a vertical type so I imagine that my mantecatura will still be different, but I absolutely have to understand if by avoiding the cream the gelato will still come out good (at worst if I see that the machine can't do it I'll do the manual mantecatura, I started with the manual one after all).
Another thing I noticed is that there is a difference between the process I do and the one done in this ice cream shop:
I whip the reds with the sugar until the mixture becomes white (whereas I see here that no air is incorporated in this phase), I also heat the milk+cream up to 85°C immediately and then pour the mixture into the egg yolk mix +sugar in order to temper everything and pasteurize both the egg yolks and the milk at the same time, continuing to use the mixer with the whisk the temperature drops quite quickly to 50 degrees... this is where I eventually add flavors that I think are sensitive to heat like melted chocolate (while for ingredients like mint syrup I already add them to the milk+cream at the beginning) and from there I let them go to room temperature or, if I'm in a hurry, I lower the temperature with an ice bath and then put the mix inside the ice cream maker.
The process of this ice cream shop seems much simpler: combine everything at the beginning and temper 1 or more times depending on the flavour... the only thing in the video does not say the temperature at which the tempering is carried out and on what basis it is done several times (I have no idea why but I imagine there is an important reason to do it several times and which depends for example on the fat or sugar or water content).
However I will do some experiments next time I make gelato.
Gelato and ice cream are not the same thing. Ice cream's first ingredient is cream, whereas Gelato's first ingredient is milk.
In Canada, where I live, it is illegal to call something ice cream if the first ingredient isn't cream. Ultra Premium ice cream base is very similar to Gelato. Just four ingredients: cream, skim milk, sugar, and egg yolk. Ultra Premium ice cream -- compared to regular ice cream and premium ice cream -- also has little to no air incorporated into it.
Anything without cream or milk must be called 'Frozen Dessert' and use hydrogenated fat instead of dairy as a base.
So, despite having very similar ingredients, the final products are quite different in taste, texture, and mouth-feel. Both products, however, can vary greatly depending on the quality of ingredients, recipe, and process (the human touch). The same as any artisanal product made with pride.
Wonderful gelato. Mokambo Gelateria is on our list of places to visit when my family go to Lattiano next summer.
Gianduia looks awesome. Heck, I might just ask for a spoonful of it. The hazelnut roasted must have been delicious
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I can’t wait to show you around Italy! Rome is our meeting point 🇮🇹
So cool! Thank you very much for showing this place to us!
Italia overload! I love this channel, great job Claudia! So nice to see these heartwarming people who are so passionate about what they do in life. Also: the italian gesturing during talking seems dangerous while driving a Porsche hahaha.
Yes! I see Claudia making her own content? I subscribe immediately! Brava!!!
Such artisanal care going into each of the recipes, no wonder it is such a delicacy enjoyed the world over
Love the way you narrate on insider really informative and detailed glad I found your own channel love from Philippines 🇵🇭
Thanks!
Thank you for your support🙏🏼
The icecream looks amazing !
Verrò in Puglia solo per questo gelato🤩
Claudia, Great to see you have your own channel! During Covid time back in 2020 I was watching your videos on Insider Food. Im addicted to gelato and ice cream and I try as many flavors I can in every country I visit. After watching your video about this shop I researched the town and thought to my self: ''This place is very rural, no chance i can get there to try the gelato.'' Somehow my first trip after Covid endet up being to Bari and area in 2021.
That’s amazing! I hope you had a wonderful trip in Bari!
Loooove this. Fell in love with Gelato at a ripe old age of 23' during my semester in Milano, gotta revisit this love again. Nice touch with the behind the scenes and bloopers at the end too
Thanks
Thank you!
I remember seeing them feautured on Insider Foods 2 yrs ago. Glad they are doing well after the pandemic. Also cool to see you with your own channel!
🙌simplicity and freshness of the ingredients + appreciation of the process = 🤌🏻🤌🏻🤌🏻
Amazing production quality and very informative!
This video is impressive and doesn't feel like its length at all. The owners' speech was so profound.
one of the reasons to study Italian is to get to know these stories. there're so many implications to this particular report that it can turn your worldview upside down (where are we heading, local food, hard work pays, definition of genuine, south vs north etc.)
Great job, next time in Italy I'll try to visit
The brother drives around in his sports coupe whilst his sister makes all the gelato ;) Thanks for this lovely video :)
Anyone want to guess at the Egg/Sugar/Cream ratio? I think I counted 8 eggs in that bowl, at least 5 pounds (2.26 kilos) of sugar and possibly 2-3 gallons of whole raw milk or what was probably 10 liters.
Truly wonderful story and video. And much food for thought! Thank you.
I love these videos, what a great channel. Love this family too, I'd almost travel all the way from Ireland to this little town to try their ice cream!
Everything Italian is beautiful.
Loved this, would have happily watched 20 minutes of behind the scenes banter too.
Simply wonderful! Hope to visit Puglia someday.
Just finished watching all the videos on this channel, more videos please. Your food videos are the best Claudia.
Thank you!
Such an amazing experience! So hardworking, very inspiring! Gelatos are looking very very goood! Great video thank you 😊
Enchanted by the lady. This brings back memories of the movie Chocolat.
Brava Claudia. Ti seguivo da Food Insider e il tuo contento mi fa sempre piacere. Ci porti interazioni naturale che sta aiutando la mia comprensione d’italiano. Ci sono stato a Puglia l’estate scorso (bellissima ma caldissima) e mi porti memorie che ci ho visto ma anche di quello che mancavo. Spero che io tornassi.
L’unico problema con i tuoi contenuti: mi fai sempre fame 😂
Continua così!
Oh very Gorgeous content and gorgeous scenery and Great gelato.
A perfectly executed show and topic so ultimately important. Absolute simplicity is not simple whatsoever, only the pinnacle of a life's work. It is a goal never reached by those that strive yet they'll die trying.
Your channel is becoming my favorite and you are doing outstanding work in a day and age / generation that often forgets true heritage and historical foundation.
Thank you!
Thank you for a wonderful video on gelato! We’re planning to visit Bari just to taste your gelati
Knowledge, passion, quality commitment. And fun 😊 That's Amore! ❤ grazie Claudia!
PLEASE....may I get locked in that shop overnight with a spoon????? Wonderful video! THANK YOU!!
I have no idea how a landed on this channel, but boy am I glad I did !
Welcome!
Claudia you are my favorite food youtube channel, very beautiful videos!!
I love how Giuliana insists you bring the camera closer to the cream! So important! 🤩
I went to the tiny village of Villavallelonga for some years. Their bar produced ice cream on a few days of the week, using the milk of their cows which grazed and fed in the local Abruzzo nature preserve, local walnuts, blackberries, fragole di bosco, chocolate, vanilla and a few select flavours...
I never had better, ice cream heaven... 🤗🤗🤗🤗
This looks delicious!
Truly beautiful and important messages in this video!
Looks magnificent.
My god that looks fantastic! Coffee gelato is just divine. I always wish I could visit all the places Claudia goes on her adventures.
Beautiful ladies and wonderful gelato. Wish I was there.
Im lucky to live in a city where italian gelatto is very popular, it's the ultimate dessert