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Topic: Gelato

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	virtualitalia.com - gelato primer
		Gelato is said to have been first created by Bernardo Buontalenti for the court of Francesco de' Medici in 1565.
		We ate gelato on weekend afternoons or in the evening after dinner we took a pleasant stroll in the warm air down to the gelateria which is on the Ticino River in Pavia.
		Gelato sitting in plastic bins is industrially produced; homemade gelato is always stored in stainless-steel bins, which can be sterilized and used again.
	www.virtualitalia.com /recipes/gelato.shtml (1348 words)

	Welcome to Cafe Gelato! Where the gelato is delicious, the wifi is free, the drinks are refreshing and there's ... (Site not responding. Last check: 2007-10-10)
		Our gelato is prepared fresh daily in our café from all natural ingredients, has a smooth texture, and is amazingly low in fat.
		Gelato is lower in calories than ice cream.
		Gelato doesn’t leave a coating in your mouth so you feel like you need a drink of water afterwards.
	www.cafe-gelato.com (317 words)

	gelato - ice cream
		Gelato, a combination of whole milk, eggs, sugar, and natural flavoring -- or fresh fruit and sugar in the fruit flavors -- is a less firmly frozen, softer, more intensely flavored and colored creation, essential to the Italian summer.
		Although gelato is available all year, the sunny spring and summer months are the season when it becomes a driving force in the Italian culture, an excuse for an expedition into the cooler night air, a chance to hang out, something to meet over, a preface or postscript to the evening's activities, Italian air-conditioning.
		Gelato sitting in plastic bins is industrially produced; homemade gelato is always stored in stainless-steel bins, which can be sterilized and reused.
	www.pastrywiz.com /season/italy9.htm (881 words)

	What is Gelato?
		Gelato is Italy’s version of ice cream, with three major differences.
		While both gelato and ice cream are served well below the freezing temperature of 32 degrees Fahrenheit, gelato is served 10 to 15 degrees warmer than ice cream.
		Because it is less solidly frozen, gelato’s taste is further enhanced as it melts in the mouth.
	www.caffegelato.net /html/gelato.html (259 words)

	Registration Open, Call for Speakers for Gelato ICE: Itanium® Conference & Expo Singapore 2006
		The Gelato Federation (www.gelato.org) announced today the opening of registration for the Gelato ICE: Itanium® Conference and Expo to be held on October 1-4, 2006 at the Biopolis in Singapore.
		Gelato ICE is the conference for technical users, application and tool developers, system researchers and vendors, and ISVs looking to extend the impact of Linux on Itanium architecture.
		Gelato ICE is seeking quality technical speakers to share their expertise of Linux on Itanium architecture for the October 2006 conference.
	www.prweb.com /releases/2006/6/prweb404407.htm (776 words)

	IForget ice cream, try gelato
		Gelato comes from the Italian word gelare, which means, 'to freeze.' It is actually an Italian freezing cold dessert, made with milk or soymilk and sugar, combined with exotic flavouring.
		Gelato is prepared with fresh fruit or other ingredients such as pure chocolate, chocolate flakes or chips, cocoa, dried fruit and nuts, cookies or homemade sweets.
		Gelato has only four to eight per cent butterfat, depending on its different flavours, as against an ice cream's 18 to 26 per cent.
	www.rediff.com /getahead/2006/aug/04gelato.htm (722 words)

	Gelatomania Gelato Italian Ice Cream Santa Cruz California Oxygen Bar & Internet
		Gelato is made with fresh milk, cream, sugar and natural flavors.
		Gelato is by far one of the most important components of good Italian cuisine.
		Gelato is typically found in shops called Gelateria and run as family businesses from generation to generation passing along secret recipes.
	www.gelatomaniadesserts.com (442 words)

	Melt Gelato :: Gelato Italiano
		The Melt Café and Gelato Bar concept is a fresh, new experience that not only excites the customer but is also a great business opportunity.
		Authentic Italian gelato and sorbetto has been loved for hundreds of years in Italy, but has yet to be fully exposed to consumers in the U.S. and other countries.
		Gelato’s intense flavors and creamy texture come from the density not the fat.
	www.meltgelato.com (243 words)

	Index
		gelato doesn't contain as much air as its American counterpart and therefore has a denser texture.
		is a manufacturer of gelato, sorbetto and Italian ices.
		We currently wholesale throughout the USA and are fast becoming the most widely respected name in the "Gelato" business.
	www.bene-gelato.com (213 words)

	Gelato love is spreading - smh.com.au
		A short stroll (Romans do not walk, they stroll) away from the piazza is one of Rome's oldest gelato bars, Giolitti, with colourful ices piled high, topped with fresh fruit to indicate their flavours.
		"Gelato has been here for years, but it has been made badly by people who are not gelato makers." Pompei points out it's not just Australia having a gelato explosion.
		These days, with modern equipment, an artisan-style operation doesn't necessarily mean the gelato is churned with a long wooden spoon, but it should mean made fresh daily in small batches, like all the good new gelato in Sydney.
	www.smh.com.au /articles/2003/01/06/1041566360643.html (1272 words)

	Slow Travel Italy - Grinisa's Gelato List, recommendations
		Huge selection of gelato, but it is famous for its chocolate and the strawberry (fragola) is heavenly too.
		Signor Albeto Pica is a fixture of the Italian gelato industry and his many awards and citations are proudly displayed on the walls of the gelateria.
		Very good gelato especially the "Fiore di Fragola" which was a mix of very creamy vanilla and strawberry.
	www.slowtrav.com /italy/restaurant_list/gelato_grinisa.htm (658 words)

	il laboratorio del gelato
		At first glance, Il Laboratorio del Gelato seems like your standard-issue hipper-than-thou storefront on the Lower East Side: the paint is blinding white, the equipment is brand-new and the guy who owns it, Jon F. Snyder, is a babe.
		Watch out Ciao Bella--there's a new gelato on the block: Il Laboratorio del Gelato is the latest venture from Jon Snyder (creator of the original Ciao Bella, which he subsequently sold in 1989) and churns out 50 rotating gourmet gelato and sorbet flavors, including white chocolate, kahlua and toasted almond.
		On a recent visit, the tastiest gelato was a puce-colored pistachio of surpassing subtlety, while a fruit-rife strawberry ice cannily avoided the usual mistake: too sweet.
	www.laboratoriodelgelato.com /press.php (2752 words)

	Death Fall \| The Chronicles of El Santo: nVidia´s Gelato 1/2
		But Gelato is not Pixar's RenderMan, and we can't say it follows the RenderMan specification, Gelato is another thing is something different.
		In order to install and use Gelato I use Knoppix 3.3, this is nothing more than a live CD of Debian Linux, the only inconvenient is that the operating system and all the programs will install on RAM and not on the hard disk.
		A: Gelato is qualified on the Quadro FX 700 or higher GPU.
	deathfall.com /feature.php?op=showcontent&id=36 (1166 words)

	Gelato Spot
		That's because authentic Italian gelato doesn't meet the FDA standard to be called ice cream: a minimum of 10 percent butterfat.
		Finally, because gelato is kept semifrozen, not rock-hard, those flavors come bursting through.
		The gleaming Gelato Spot looks as good as the gelato tastes, with comfy banquettes, pedestal tables topped with wood and slate, nifty hanging amber tube lights and a magazine rack with Italian-language copies of Gelato magazine.
	www.azcentral.com /ent/dining/articles/0407taste07.html (732 words)

	Guidelive.com
		Gelato is Italian-style ice cream that's supercreamy and smooth but with a lower butterfat content than the Häagen-Dazses of the world.
		And gelato flavors are usually more exotic and sophisticated (hazelnut, espresso, tiramisu) than the candy-bar concoctions you'll find in store-bought ice creams.
		But while gelato was born in Italy, frozen custard originated in the Midwest as a super-rich dessert.
	www.guidelive.com /feature/182 (631 words)

	Gelato Paradiso \| Artigianale (Site not responding. Last check: 2007-10-10)
		Our gelato is handmade each day in small batches with love and passion by skilled culinary artists – not in massive, automated vats (as most American ice cream is produced).
		Gelato contains 90 percent milk, as opposed to the 50/50 mix of milk and cream in American ice cream.
		Such is the reputed history of ice cream, the creation of which is acknowledged to be shared by multiple cultures, but the perfection of which, in the form of gelato, is held exclusively by the Italians.
	www.gelatoparadiso.net /artigianale/index.htm (443 words)

	Ice dreams - GoodLiving - www.smh.com.au
		Around the world, gelato is taking over from American-style ice-cream (which is higher in fat and air content and lower in temperature).
		The sorbet-style white nectarine, which he prepares on the spot by way of demonstration, is simply a churned pulp of fresh white nectarines, skin and all, sugar, natural stabiliser and a little water.
		Gelato has an "overrun" (tech talk for the volume of air added when a gelato mix is churned) of about 25 per cent, while ice-cream goes much higher.
	www.smh.com.au /articles/2004/02/03/1075570404698.html?from=storyrhs (2219 words)

	Culinary Corner: Dolce Gelato - WSOC-TV - WSOCTV.com \| WSOC
		Real gelato is made with fresh, all natural ingredients and then frozen much like other ice creams but at a slightly higher temperature, resulting in a soft, smooth texture.
		At Dolce Gelato, the gelato is made fresh daily with imported Italian ingredients, much the way it's done in Italy.
		The fruit gelato is fat- and dairy-free and is as perfect for an intermezzo course or palate cleanser in the middle of a big meal as it is for a late afternoon treat in a cone or cup.
	www.wsoctv.com /station/3646964/detail.html (944 words)

	Gourmet Food - THE NIBBLE - The Scoop on Gelato
		Some gelato manufacturers make a big point of trumpeting that their products are lower in calories and fat than ice creams.
		Reitano buys her milk from a single herd of cows that are grass-fed and hormone-free; the Amish farmer who owns the cows calls her in spring to warn her when it is onion grass season (his cattle love to munch onion grass, and that lends an off-taste to their milk).
		Be aware that these gelato shipments are not inexpensive, but you’re talking about a frozen dessert made with top-quality ingredients by people who are passionate about their products, if not clinically obsessed with them.
	www.thenibble.com /reviews/main/desserts/gelato-information.asp (1952 words)

	May 02 - NVIDIA Gives Away Gelato 2.0 Renderer, Sells Pro Version (Site not responding. Last check: 2007-10-10)
		The new version comes in two flavors: Gelato 2.0 software, a no-cost version of the renderer that can be downloaded from www.nvidia.com as of today, and Gelato Pro 2.0 software, which offers advanced production-grade rendering functionality and comprehensive support, is available for purchase from NVIDIA and authorized regional resellers.
		Gelato Pro software offers customers advanced features such as the Sorbetto™ interactive relighting engine, network parallel rendering, multithreading, 64-bit support, DSO shadeops, and a comprehensive support program, which are valuable additions to the professional production environment.
		Gelato software runs on NVIDIA GeForce® 5200 graphics processing units or higher, or any NVIDIA Quadro® FX solution; Gelato Pro software is certified and supported on NVIDIA Quadro FX boards only.
	www.tenlinks.com /news/PR/NVIDIA/050206_gelato2.htm (628 words)

	RedOrbit - Technology - From Beijing to Pittsburgh: Gelato Champions Itanium (Site not responding. Last check: 2007-10-10)
		Regarding the Itanium processor, Gelato members were optimistic about Intel's new multi-core technology, promised in 2005, and confident that x86 64-bit extensions will drive the move to the Itanium platform.
		The Gelato Federation is the global research community dedicated to advancing the Linux Itanium platform through collaborative relationships targeting real-world problems and solutions.
		Gelato members are suppliers and users of Linux Itanium technology with a shared goal of producing open-source solutions for academic, government, and industrial HPC research.
	www.redorbit.com /news/display/?id=100618 (912 words)

	Warhol's Soup Cans? Bleh. Show Us the Gelato. (washingtonpost.com)
		The gelato at the National Gallery's espresso bar is one of the museum's hidden gems.
		Betty Edwards, who has long run the gelato machines at the gallery, talks of other flavors they've dreamed up that lack Italian precedents: pumpkin, served around Thanksgiving, and eggnog served for the holidays alongside her own invention, candy-cane gelato.
		The National Gallery's gelato is made fresh daily with whole milk and a dollop of cream, as it should be.
	www.washingtonpost.com /wp-dyn/articles/A26532-2004Jul3.html (1198 words)

	Gelato Gherardini - An American Company with Italian Spirit
		Gelato Gherardini is a 3rd generation artisan family tradition originating in Tuscany, Italy.
		Combining this age old tradition with modern technology, we produce gelato and sorbet in a variety of flavors and quantities.
		Gelato Gherardini licenses these products to you and provides exclusive territories complete with wholesale distribution rights.
	www.gelatogherardini.com /index.html (101 words)

	Where to find gelato
		He spent nearly two years studying with a gelato maestro in Italy, then returned to the U.S. Every flavor is handcrafted daily, no gel or powder bases here, with the exception of the pistachio and the hazelnut, for which he imports pure nut butters from Sicily at around $170 a quart.
		Gerard Lombardo had been a musician in Phoenix when he "fell in love with gelato" and persuaded his parents and siblings in Cleveland that a new family business selling gelato to Valley residents could be a big success.
		We eat gelato all our lives, and we try to bring the best we can, the best we recognize." They're also serving panini sandwiches, homemade pastries and espresso and hope to open a second store within the year.
	www.azcentral.com /abgnews/articles/0713abg-gelato0713stores.html (805 words)

	HP CCN - Linux on Itanium systems collaboration (Gelato)
		Gelato offers participants the opportunity to take a leading role in the worldwide development and promulgation of Linux on Itanium, the next generation of high-performance computing.
		As an affiliated program, Gelato members are welcome to attend and participate in the annual HP CCN conference for additional IA-64 relevant technical presentations and discussions.
		Gelato is committed to providing the research community with open-source solutions for the Linux Itanium platform.
	www.hp.com /techservers/hpccn/linux_itanium/index.html (625 words)

	Gelato! Cookbook by Sheldon-Johns, Pamela - Cooking.com
		With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home.
		Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.
		Gelato was a wonderful discovery in Rome, and this book was a wonderful discovery on the net.
	www.cooking.com /products/shprodde.asp?SKU=277150 (262 words)

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