I want to go to Gelato University.
People may debate what is the best thing about Italy, but the conversation always seems to spend at least a little time on gelato. Everyone seems to love gelato.
Gelato is Italian ice cream. It’s creamier, denser, and more intensely flavored than most ice cream here in the U.S. It has all kinds of delicious flavors, with popular ones being chocolate, pistachio, and coffee. And now you can learn to make it yourself at Gelato University in Bologna, Italy.
Nearly 12,000 people attended Gelato University last year. Though it may not be as rigorous as, say, a four-year undergrad program in engineering (the longest course at Gelato University lasts four days), the students graduate with something perhaps much more important: knowing how to make delicious gelato.
There are six courses to choose from at Gelato University, and students learn all kinds of interesting things about gelato.
For instance, did you know that making the best gelato is all about finding the perfect balance between the fat found in milk and cream and the sugar found in fruit and chocolate? The fat hardens as it freezes, while the sugar does the opposite. Interesting.
You also want to make sure you have the right size of ice crystals. The tinier the crystals, the smoother the gelato. Ideally you want your ice crystals about a micron in size, for ultimate smoothness.
After the students learn some of the science behind gelato, of course they get to make their own. They try everything from standard flavors to more unusual things like red wine, olive oil, Parmesan cheese and basil. Sounds a little over-the-top, but where else but Gelato University can you experiment with such exotic ingredients?