what are they and where to eat

Five variations of frozen desserts: sorbet, sorbet, gelato, frozen and semifredo. In common, the Italian origin, creaminess, sweetness and ice cream. The differences are many, starting with the ingredients, going through the processes, culminating in the taste.

To better explain the characteristics of these ice cream makers, we consulted chef Bruno Stippe, president of the Italian Federation of Chefs de Cuisine (FIC) and professor at the European Center in Curitiba. And to give tips on places to try, the guest is Ledinara Batista, from @curitidoce, a dessert specialist.

Ice cream

“Sorvete is the Brazilian term for Italian gelato or sorbeto”, says Stippe. The chef clarifies that, in Brazil, the term ice cream is very generic, used to define mass preparation, based on water or milk. Also includes popsicle.

The chef says that the five frozen dessert variations have Italian origins. “The ice cream is prepared in a specialized machine that beats the mass slowly, in constant refrigeration, until it reaches a creamy texture”, he explains. It is usually served in balls or cones.

sorbet

“Sorbet is an internationally used term for Italian Sorbetto”.

Bruno Stippe, president of the Italian Federation of Chefs de Cuisine (FIC) and professor at the European Center

According to the chef, sorbet is a product made from water and fruit. It is a product that is consumed a lot in the summer and is used in some restaurants as between dishes to cleanse the palate.

The production is carried out in ice cream machines or in their own equipment and the characteristic is the softer consistency, to be consumed in small cups or bowls with a spoon or by turning to the mouth.

gelato

“Gelato is the most classic of all,” according to Stippe. The chef emphasizes that this preparation necessarily uses milk, it is creamy and consistent. Production also requires special machines and, like ice cream, it is served in balls, cones or cups.

Frozen

“Frozen is the international term for the classic Granita. Every Frozen is a Ganita”, explains Stippe, who also compares frozen with the traditional Brazilian scratch card. Both are based on water, sugar and fruit. “Only the method of preparation is different, the Italian version is made in ice cream machines”, he adds.

demigod

As the name implies, “semi-cold” is not as cold as gelato. Stippe explains that the process incorporates whipped cream to add air to the dough and break the frozen texture and sensation.

“In the mouth, it is similar to a more icy mousse”, describes the chef. According to him, the semifreddo is usually served in slices or taken out of the mold in individual portions and always placed on a dessert plate, with a dessert spoon, fork and knife.

Where to taste in Curitiba?

Curitiba has ice cream options for all tastes and budgets. I never resist. I love gelato, especially fruit sorbets.

Ledinara Batista, from @curitidoce

Below is Ledinara’s selection, with establishments that it recommends for each type of frozen dessert: