1910-1920 – The batch freezer and the laboratory: how we were

Only gelato: the courage of passion

It’s the Twentieth century that creates the favorable conditions for the drafting of a true Essay of (only) Gelato, with artisanal Italian characteristics and including classifications, hygienic reflections, information in terms of processing, large recipe book, etc. Until then, the artisanal Italian gelato had never been encoded as an autonomous gastronomic matter. If all of that happened, we have to thank people like the forward-looking Enrico Giuseppe Grifoni and, later, other great professionals and keep their memory alive in those who love artisanal gelato and do not know “how we were” at the beginning of the Twentieth century.

 

Order and cleanliness are the prerequisites to make a good gelato

In his Essay, Enrico Giuseppe Grifoni highlights the requirements of the laboratory, which are at the base of gelato making: luminosity, order and cleanliness, running water and a large tub for washing the tools and sorbet-makers, drains for a fast outflowing of water. In addition, it is strongly recommended the absence, in that space, of stoves used for cooking raw materials: this to prevent heat from damaging the work of freezing.

 

Detach it and spread it: from handle to crank handle, but the movement doesnt change

During the first decades of the Twentieth century, when electricity starts being commonly diffused, gelato makers are the first to be facilitated by the invention. The first electric sorbet-maker appear, ad their engine is connected to the device via a transmission belt. Gelato makers who use the “electric sorbet makers” to create their gelato, advertise it on their windows and on signs. The crank handle, therefore, no longer needs to be turned by hand and this means a lower effort and a greater saving in terms of manpower. In contrast, however, the external transmission belt happened to provoke many accidents at work.