How Traditional Italian Gelato is Made With a 180-Year-Old Artisanal Recipe | Claudia Romeo
Vložit
- čas přidán 1. 06. 2023
- Milk, eggs, and sugar: this is all you need to make true gelato. And yet, finding this simplicity in Italy is not as obvious as you may think. I visited Mokambo Gelateria, a gelato shop in Ruvo di Puglia, Italy. Ruvo is a small, pretty anonymous town to you guys watching abroad, but two local siblings, Vincenzo and Giuliana Paparella, have transformed it into the true gelato capital of Italy. At Mokambo, gelato is made from a 180-year-old family recipe.
Subscribe
/ @claudia-romeo
Let’s connect
Instagram: / claudiaromeo
TikTok: / .claudiaromeo
Facebook: / cldromeo
My Amazon recommendations: www.amazon.com/shop/claudiaromeo
Buy me a ☕: www.buymeacoffee.com/claudiar...
Visit
www.mokambogelateria.com/en/
mokambogela...
My Equipment - AF
Sony ZV-E10 amzn.to/3GJJr7f
Rode Wireless GO II amzn.to/3GGo5ax
Joby Telepod amzn.to/3jREKiL
Joby Compact Tripod amzn.to/3ZaCvqN
Contact
claudia.claudia.romeo@gmail.com
About me
I'm Claudia, a journalist and producer reporting on food. I was born and raised in Bari, Italy, and I have been living in London, UK since 2012. I am the host and producer of Regional Eats on Insider Food and So Expensive Food on Insider Business. I enjoy learning what goes behind the scenes in the food industry, how traditional dishes are made and why certain foods are so important to countries and cultures around the world. Follow me for more food videos!
Why This Italian Gelato Shop Swears By Its 180-Year-Old Artisanal Recipe | Claudia Romeo
#gelato #italianfood #claudiaromeo - Zábava
The beauty and care of your videos enchants us to such an extent that we remain surprised despite being the protagonists, with you, of this documentary. From the bottom of our hearts THANK YOU Claudia for making this possible. ❤
Thank you for sharing your incredible story with me ❤️
She looks like a Roman statue of a goddess. Truly stunning natural beauty
To see the cacao that we produce here in Ecuador being used in such amazing product is just overwhelming.... Thanks Claudia...
I live on Haida Gwaii in British Columbia, Canada. Ecuador chocolate is my best selling chocolate bar!
Thank you for making good content. I rarely comment. Only when it's good. This is one of those times. We really appreciate your CZcams channel.
Thank you so much!
I really appreciate that you interview in Italian rather than translating to english; love hearing the expressiveness of the interviewee in the language they are most comfortable with. Thank you for the excellent episode.
Guiliana smiled the entire time. She must love gelato and making it. The passion for her product was clear.
Excellent video.
What I love most about this video is how Guiliana not only honours the ingredients, but especially her heritage ❤️🍨🇦🇺
10:20 yum that cacao looks nummy!
This lady knows her history. I could listen to her speak all day on regional culinary and food history.
Please give me the ingredients. I did not understand the video. Write the ingredients for me.
By that point I totally forgot about this documentary but few days before my flight the video popped out as recommendation to watch. I planed an extra half day during my stay in Puglia to go there and took the 1,5 hours train ride to Ruvo. It was extremely delicious - an excellent blend of simplicity and intensity of just few real, natural, high quality ingredients. I would recommend it to everyone! Bravo to the Family which still runs the shop and give us the opportunity the taste such pleasure!
Thanks for visit us!
It's so refreshing to see an emphasis on sourcing, like the cacao from Ghana, which really makes you more mindful of where the ingredients come from. This approach brings a sense of connection that's often lost in large-scale industrial production, which unfortunately can contribute to the alienation of exploited countries on the periphery
That is exactly the message we wanted to convey with this video 🙏🏼
That's the last thing we need to know when eating.
Don’t stop making these amazing, high quality content, Claudia. I am sure that all of these will get the exposure they deserve soon.
Thank you for your support 🙏🏼
Please give me the ingredients. I did not understand the video. Write the ingredients for me.
@@ahmedyones2092Sugar, milk and eggs. Enjoy.
Giuliana is a boss. A whiz in the kitchen and a smooth talker at the counter too. I'd trade a year of my life for a scoop of that vanilla to just show up magically in my hand right now.
Must be lots of hardwork behind filming the entire episode, real appreciate the knowledge you share with us far away from Italy
Thank you! It is, but it’s all worth it in the end!
20 minute video?!?! ah you spoil us claudia. please keep doing what you love.
Holy shit, this is an amazingly done video.
Wonderful to see how knowledgeable they are about their craft.
I loved when he pointed out the flowers and fauna that the cows are eating along with the grass.
This is def the oscar winning of youtube foods video fr
So special, i always come back to rewatch it❤
that is one of the magic of Italy. Something old and identical. That's why we love Italy so much. Not just for their food, but for their approach to creation. It's beautiful.
Evidently you haven't seen the average comment section about people making pasta on Instagram. That'll change your opinion about italians very quickly.
Guilliana isnt just an awesome chef but shes a historian too. What great content please keep up the great work
This video is impressive and doesn't feel like its length at all. The owners' speech was so profound.
Three basic ingredients, but for real gelato you need pristine meadows where cows and chickens can graze real grass and aromatic wild herbs. This milk and these eggs, together with sugar, form the basis for a popular summer dessert:
the ice cream of dreams, like from childhood.
Is our palate dulled or is it the fault of mass production that only looks at profit and cheap ingredients?
How many "developed" countries can boast such pristine pastures?
We hope that enough children will still get the chance to taste the real thing so that when they grow up, they can return this world to the beautiful natural world in memory of their childhood, for we have let ours fade into oblivion.
Ritorno alle origini, proprio come si dice nel video.
Grazie mille Claudia e Gelateria Mokambo, Giuliana e Vincenzo - possiate creare tanti ricordi per i bambini!
❤
Great video, and you definitely have a talent for direction and editing, or at least I enjoy it. It's informative, playful, and shows everyone's character while seeming real. And obviously highlights the food to a degree where if I'm anywhere near there I'd make a trip.
Thank you! I’m glad you’re enjoying the style of these videos. It’s hard work but it’s so nice to see it paying off 🙏🏼
Thank you Claudia for this amazing video. My wife and I had the pleasure of doing the AIRBNB experience at Mokambo in September 2021 after being inspired from your first video covering Mokambo. The experience remains one of my favorites. I now make gelato at home using hazelnuts from Italy and pistachios from Bronte. We hope to visit Mokambo again in the near future. Grazie!!
That’s awesome, I’m glad you got to visit them!
I have never wanted to eat gelato more, and it is one of my favourite things in the world
i could listen to Giuliana talking about gelato forever and not get bored.
Claudia, this is your best video. It feels like a love letter to Giuliana. I hope everyone finds a job that brings them as much joy as Giuliana's job brings to her
Thank you! Giuliana was so fun to spend the day with. Her passion for the job is contagious!
I work in a Norwegian fishing boat. We supply fish for your stock fish. Please make something about that🤗
This is just amazing. I was blown away to see that she roasts and grinds hazelnuts right there in the shop. This makes me want to travel to Italy ASAP and try this.
This is my favorite store you’ve ever been to. I’ve been thinking about that ice cream for literal years. THE PISTACHIO!!!!
Thank you! That pistachio is truly a dream!!
Imagine having these incredible flavors , served by this incredibly beautiful lady.
Great episode! I like that there is a genuine Italian connection here and everyone is having fun and Enjoying the filming! The bro and sis seem really cool 😎 bravo 👏🏼
Exactly how I make mine. I inherited my vertmixer from my family but theres barely anyone that can repair it. The overrun is close to 12% as well. I was surprised to see her stone grind the hazelnuts. The dedication is insane. I manually do mine. I would kill for a stone melanger lol
Thanks Claudia! We had this beautiful gelato last September, following your footsteps. Hope to be back soon!
Ohh amazing! I’m so glad. Which flavours did you try?
@@claudia-romeo Ciao Claudia! :-) I think we had the vanilla gelato and then a gelato made from some local nuts, the lady mentioned it but I forgot the name. Cherry on top of course 😄Didn’t make any pictures, as we had to eat haha. Anyhow a great experience. As was all of our trip your beautiful Puglia, with amazing sights and great food. ❤️Must return soon!
My mouth is watering watching this beutiful process of making these Gilatos. Another amazing story Claudia. Thank you.
Giuliana exemplifies her heart and soul in their craft. Claudia with your grace, you captured a lot of love in this. Don't change from your originality. Thank you !
Watching this felt like pure therapy for my nostalgic soul... I can't really put into words just how starved of authentic things I've grown to feel as time went by. It feels amazing to witness people being true to themselves and their heart through their craft, especially in these times where people in positions of leadership so often choose profit at the expense of integrity, authenticity, and a true spirit of community and culture.
Fortunately, there are still people with heart in this world, and for that I am sincerely grateful. I would gladly hug everybody involved in this video :)
Thank you so much for the insight in true italian cuisine and culture. Very interesting to hear about Nutella and Ferrero. You can really tell the passion, love and time that goes into the produced product. Also, it's very fun to watch, nothing better than seeing someone enjoy making food that is not from this world while learning so so much too.
But I have to say.. I am very jealous, these flavours.. I wish I can try this once in my life! The king's cream as base with italian coffee must be heavenly.
I've seen your channel before, now I just have to subscribe! :D
Such artisanal care going into each of the recipes, no wonder it is such a delicacy enjoyed the world over
I went to an amazing Gelato place in Vancouver Canada years ago. I really need to get to Italy!!
I love Gelato and I'd rather have a few excellent flavours than 50 okay ones. It's all about the quality of ingredients and the passion that goes into making it. Now I want coffee gelato!
I need this Gelato, looks incredible! 🤤
Your videos take straight to the place and create so positive vibes for the food and its an beautiful experience in itself .
Thank you!
A great job as always, Claudia. You're a natural storyteller and your love of food is infectious. Thanks!
Thank you 🙏🏼
The icecream looks amazing !
I also tried the Focaccia and other local specialties from ALL Focaccia places in old town Bari! Every bite was heaven! Thank you Claudia for your work and passion you invest in. Your videos and stories behind t make us value and appreciate more these delights but mostly the people who make them!!
🙏🏼🙏🏼🙏🏼🙏🏼
My favorite gelato flavor is pistachio. My mom's family Ciaburri on her Father's side is from Castel Nuovo ... near Foggia. Her Mother's family Ricci is from Napoli. Love your video.
It's so nice to see and hear Claudia again!
Italia overload! I love this channel, great job Claudia! So nice to see these heartwarming people who are so passionate about what they do in life. Also: the italian gesturing during talking seems dangerous while driving a Porsche hahaha.
The gelato looks absolutely delicious, itself a reason to travel to Italy!
PLEASE....may I get locked in that shop overnight with a spoon????? Wonderful video! THANK YOU!!
I love Claudia. 🥰 What a great way to end my week. Thank you! ❤
one of the reasons to study Italian is to get to know these stories. there're so many implications to this particular report that it can turn your worldview upside down (where are we heading, local food, hard work pays, definition of genuine, south vs north etc.)
Lovely, informative, well-made video. Thank you for sharing!
Yes! I see Claudia making her own content? I subscribe immediately! Brava!!!
Love it! It's sad to see the loss of traditional craftsman skills and the amazing results from handmade techniques. Thank you for shining light on this hidden gem!
Love the way you narrate on insider really informative and detailed glad I found your own channel love from Philippines 🇵🇭
My goodness I can almost smell all the amazing ingredients through the screen 😍😍😍 Will definitely add this place to my must-visit list
Verrò in Puglia solo per questo gelato🤩
Amazing production quality and very informative!
Ho iniziato a fare il gelato in casa da un paio d'anni. Non pensavo si potesse fare senza panna, devo assolutamente provare.
Uso già latte crudo (anche se forse meno pannoso di quello che vedo nel video), tuorli e zucchero e ho anche fatto di recente un ottimo gelato alla nocciola (d'altronde vivo in piemonte e le nocciole piemontesi si trovano facilmente qui, non ho potuto far tutto con una macina a pietra ma tra mortaio e frullatore ho ottenuto un ottimo risultato), solo pensavo fosse fondamentale la panna per non farlo congelare.
C'è da dire che la mia gelatiera è un modello vecchiotto degli anni 90 in cui l'ingranaggio inizia a saltare man mano che si forma il gelato ereditato da mia madre (lo uso ancora perché i modelli con compressore sono abbastanza cari) e non è di tipo verticale quindi immagino che la mia mantecatura sarà comunque differente, ma devo assolutamente capire se evitando la panna il gelato viene comunque (mal che vada se vedo che la macchina non ce la fa farò la mantecatura manuale, ho iniziato con quella d'altronde).
Altra cosa che ho notato è che c'è una differenza tra la lavorazione che faccio io e quella fatta in questa gelateria:
Io monto i rossi con lo zucchero fino a far diventare l'impasto bianco (mentre vedo qui che non viene incorporata aria in questa fase), inoltre faccio scaldare latte+panna fino ad 85°C immediatamente per poi versare il composto nel mix di tuorli+zucchero in modo da temperare il tutto e pastorizzare contemporaneamente sia i tuorli sia il latte, continuando ad usare la planetaria con la frusta la temperatura si abbassa abbastanza rapidamente a 50 gradi... è qui che eventualmente aggiungo gusti che penso siano sensibili al calore tipo il cioccolato sciolto (mentre per ingredienti tipo sciroppo di menta li aggiungo già al latte+panna all'inizio) e da lì lascio andare a temperatura ambiente o, se ho fretta, faccio abbassare con un bagno di ghiaccio la temperatura per poi mettere il composto dentro la gelatiera.
Il processo di questa gelateria sembra decisamente più semplice: combina già tutto all'inizio e tempera 1 o più volte a seconda del gusto... unica cosa nel video non dice la temperatura a cui viene effettuato il temperaggio e sulla base di cosa lo fa più volte (non ho proprio idea del perché ma immagino ci sia un motivo importante per farlo più volte e che dipende ad esempio dal tenore di grassi o zuccheri o acqua).
Comunque farò qualche esperimento la prossima volta che faccio il gelato.
I started making gelato at home a couple of years ago. I didn't think it could be made without cream, I absolutely have to try it.
I already use raw milk (although perhaps less creamy than what I see in the video), egg yolks and sugar and I also recently made an excellent hazelnut gelato (after all, I live in Piedmont and Piedmontese hazelnuts are easily found here, I could not use a stone grinder but between the mortar and the blender I got an excellent result), I just thought the cream was essential to keep it from freezing.
It must be said that my ice cream maker is an old model from the 90s in which the gear starts to skip as the gelato start to form... I inherited it from my mother (I still use it because the models with compressors are quite expensive) and it's not a vertical type so I imagine that my mantecatura will still be different, but I absolutely have to understand if by avoiding the cream the gelato will still come out good (at worst if I see that the machine can't do it I'll do the manual mantecatura, I started with the manual one after all).
Another thing I noticed is that there is a difference between the process I do and the one done in this ice cream shop:
I whip the reds with the sugar until the mixture becomes white (whereas I see here that no air is incorporated in this phase), I also heat the milk+cream up to 85°C immediately and then pour the mixture into the egg yolk mix +sugar in order to temper everything and pasteurize both the egg yolks and the milk at the same time, continuing to use the mixer with the whisk the temperature drops quite quickly to 50 degrees... this is where I eventually add flavors that I think are sensitive to heat like melted chocolate (while for ingredients like mint syrup I already add them to the milk+cream at the beginning) and from there I let them go to room temperature or, if I'm in a hurry, I lower the temperature with an ice bath and then put the mix inside the ice cream maker.
The process of this ice cream shop seems much simpler: combine everything at the beginning and temper 1 or more times depending on the flavour... the only thing in the video does not say the temperature at which the tempering is carried out and on what basis it is done several times (I have no idea why but I imagine there is an important reason to do it several times and which depends for example on the fat or sugar or water content).
However I will do some experiments next time I make gelato.
thank you for showing this amazing business. The brother and sister duo is so natural and easy going.
This is so special! I love places who honour the original traditions of making food, I can feel the love when I eat these types of food. The next time I am in southern Italy, I will be making a stop in Ruvo for this gelato 💕 Thank you for featuring this little gem.
Thank you for watching!
I love how much love Claudia shows the subjects of her videos.
I remember seeing them feautured on Insider Foods 2 yrs ago. Glad they are doing well after the pandemic. Also cool to see you with your own channel!
excellent !!! thanks for that great video!
I have no idea how a landed on this channel, but boy am I glad I did !
Welcome!
Amazing report. Thanks Claudia!
Enchanted by the lady. This brings back memories of the movie Chocolat.
Claudia, Great to see you have your own channel! During Covid time back in 2020 I was watching your videos on Insider Food. Im addicted to gelato and ice cream and I try as many flavors I can in every country I visit. After watching your video about this shop I researched the town and thought to my self: ''This place is very rural, no chance i can get there to try the gelato.'' Somehow my first trip after Covid endet up being to Bari and area in 2021.
That’s amazing! I hope you had a wonderful trip in Bari!
Wow, it's so easy to make ice cream. One day I'll try to make a few cones myself
Looks magnificent.
Brava!!!
Possibly my favorite episode yet. Loved it. ❤❤❤
Simply wonderful! Hope to visit Puglia someday.
My goodness, these two women are absolutely BEAUTIFUL!😍🥰
Great job, next time in Italy I'll try to visit
Truly wonderful story and video. And much food for thought! Thank you.
What a magic chemistry between you two!
Knowledge, passion, quality commitment. And fun 😊 That's Amore! ❤ grazie Claudia!
Brilliant! ❤
Surely a place to visit
Oh very Gorgeous content and gorgeous scenery and Great gelato.
AWESOME! Great content Claudia you found a real secret gem here, thanks for sharing with us!
I love love love this
Loooove this. Fell in love with Gelato at a ripe old age of 23' during my semester in Milano, gotta revisit this love again. Nice touch with the behind the scenes and bloopers at the end too
I love how Giuliana insists you bring the camera closer to the cream! So important! 🤩
Awesome video very informative and top notch production .. love it ❤❤
Such an amazing experience! So hardworking, very inspiring! Gelatos are looking very very goood! Great video thank you 😊
I love these videos, what a great channel. Love this family too, I'd almost travel all the way from Ireland to this little town to try their ice cream!
Beautiful ladies and wonderful gelato. Wish I was there.
❤❤❤ The video!!!
Was looking for your content. Glad you started a new channel.
Im lucky to live in a city where italian gelatto is very popular, it's the ultimate dessert
Truly beautiful and important messages in this video!
glad you're doing you're own thing, great vid!!!
Great video!
Thank you for a wonderful video on gelato! We’re planning to visit Bari just to taste your gelati
Everything Italian is beautiful.
Claudia! You're making me want to go on a food tour of Italy! (which honestly sounds like a better and better plan the mroe I think about it :D)
My god that looks fantastic! Coffee gelato is just divine. I always wish I could visit all the places Claudia goes on her adventures.
Claudia you are my favorite food youtube channel, very beautiful videos!!
The last part was great and so natural ❤
Adorei o vídeo 😊
I know where my next holiday’s going to be!