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A taste of the Renaissance Icecream: the True Story
[Pietro Salvadori]
When the narrow streets of the city center are turned into flaming desert canyons by the summer sun, there is only one way out: a huge multicolored dripping icecream cone. That's just what Mr. Buontalenti must have thought while he was toiling under the scorching sun to build Fort Belvedere or some other villa in the Florentine countryside: "My, it's dead hot, I really think I need a good icecream!" So he went to the kitchen, put together a glass of milk, a couple of egg yolks, some chemistry and a touch of magic - and soon enough he could enjoy the first ever giant-sized icecream.Jokes aside, the invention of icecream is really considered to be the work of Bernardo Buontalenti, who - besides being an architect of wide fame - was also employed by the Medicis as a master of ceremony. Tradition has it that in the summer of 1565 there was a grand banquet for a delegation of Spanish diplomats. Buontalenti not only took care of the usual arrangements for the dining room, but he also - wonder of wonders! - created a new dessert that left the Spanish guests astonsished: icecream. Buontalenti's icecream (made with egg yolks, honey, milk, butter and a drop of sweet wine) was made possible thanks to the chemical expertise of this Renaissance man who discovered how to freeze fat ingredients such as milk, butter and eggs. Needless to say, word of the new creation soon spread all over Europe.
When picking the flavors for your own cone - and it's up to you whether you prefer cream or fruit - on the whole you had better not trust novelty flavors boasting bright Chernobyl-orange or Strumpfs-blue hues...
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http://www.gelatieritoscani.it/