Ice cream's "DNA" unveiled

Rome - The summer temperatures and sultry weather make the ice cream consumption rise: Italians eat 15 kilos  per person per year for a cost of 5 billion euros, according to a Coldiretti's estimate. But among the cones, cups, trays and pods there are many types of ice cream. In the book 'Ice cream's codex, History, tasting and pairing', by Giuseppe Vaccarini, President of Aspi (Association of Italian Professional Sommelleriers), tasters and sommeliers have revealed the DNA, and fixed the rules of ice cream tasting. 

For the first time the organoleptic analysis of ice cream has been codified, to then follow its steps to conquer the high restaurant, where today, in its own right, it competes successfully with the great wines. That's why in the restaurants' menus it is proposed more and more often as an ingredient in any meal, whether in salted foods or in desserts. With ice cream, pairings are made for concordance, from moscato wine to green tea. Therefore, new, professional or not, frontiers of taste, open to Italians, who seem to find in ice cream a psychological antidote against the crisis.