Traditional Italian recipes use fresh milk, cream, and natural flavorings, complemented by carefully selected fruits and nuts. It contains less fat than an average scoop ice cream, which enhances the intensity of its flavors.

During mixing, less air is incorporated into the ingredients, resulting in a denser and creamier texture. Whether it’s traditional ice cream or a water-based sorbet, the result is a richly flavored yet light dessert.

Annoni said that one significant difference between ice cream consumption in the two countries he has called home is that in Italy, it is available in most places year-round, while here in Hungary, it is seen more as a seasonal delicacy. As something of a traditionalist, he noted that he was not a fan of some of the trendy ways of serving ice cream.

“Flower-shaped servings of ice cream? No way. It only holds its shape because of the high sugar content. Also, the first time I had something like this was in 1979, so they are just reinventing the wheel,” he said.

The Italian restauranteur also emphasized the importance of the right temperature. During gelato preparation, ingredients must be kept between -4 and -6°C (24.8-21.2°F), while the finished ice cream should be stored between -14 and -12°C (6.8-10.4°F).

Precise temperature control ensures a creamy texture and proper structure. Controlling humidity during storage is also essential to avoid crystallization and maintain the smoothness of the ice cream.

Keeping Cool With Candy

At Gelateria Pomo D’oro, this season’s gelato offerings are kept cool thanks to Candy refrigerators.

“I am delighted to collaborate with Candy, as their products can be used in a wide range of kitchen applications. Whether preparing hot dishes, drinks, or desserts, Candy appliances, with their Italian roots, are a great help in both preparation and storage,” Annoni said.

“The Total No Frost technology in their refrigerators, which prevents frost and ice build-up through a system of a compressor and an evaporator, indirectly contributes to making our ice cream even creamier than we imagined,” he emphasized.

Márton Rózsa, managing director of Candy Hoover Hungary, stood alongside Annoni.

“We believe in innovation, as our products are made using the latest technological developments to make daily household chores easier for our customers. We consider renewal and up-to-dateness important not only for our household appliances but also for our brand,” Rózsa said.

“Therefore, I am proud to announce that Candy is renewing its logo and introducing a new look in the second half of this year, which even more accurately reflects the modernity and quality of its products,” he concluded.

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