{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='ITALIAN ICE CREAM FESTIVAL' data-url='/boclips/videos/5c54c2a3d8eafeecae15b2fe' data-video-url='/boclips/videos/5c54c2a3d8eafeecae15b2fe' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nITALIAN ICE CREAM FESTIVAL\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eWhile Italian Prime Minister Mario Monti is trying to prevent the Italian economy going into meltdown, the city of Florence is celebrating one of the country's crisis-resistant industries with a gigantic gelato festival. Ricotta cheese,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eWhile Italian Prime Minister Mario Monti is trying to prevent the Italian economy going into meltdown, the city of Florence is celebrating one of the country's crisis-resistant industries with a gigantic gelato festival. \u003cbr/\u003eRicotta cheese, tonka beans, and olive oil are only some of the surprising flavours that the 50-thousand expected visitors can taste at the giant gelato feast in Florence. \u003cbr/\u003eIn the crisis-ridden Italian economy, the cool dessert is one of the few items that is not threatened by a meltdown.\u003cbr/\u003e\"It's a difficult period, but ice-cream, both artisanal and industrial, is going strong, in Italy, as well as abroad. This is why lots of people, some of them because they have lost their job, others because they had to close down their business, start an ice-cream parlour,\" says Gabriele Poli, the inventor of the festival. \u003cbr/\u003eAccording to Italy's largest agricultural organisation, Coldiretti, in 2011, Italians spent 2.5 (b) billion euro (3.15 (b) billion US dollars) on ice-cream, consuming an average of six kilograms (13 pounds) per capita each year. \u003cbr/\u003eIt is no coincidence that the festival that has been running for three years, is held in the Tuscan capital, says Poli.  \u003cbr/\u003e\"Bernardo Buontalenti was an architect and a set designer who was asked by Cosimo de' Medici to present a dessert that would amaze the Medici court. In 1559, at a banquet, he invented the florentine cold cream,\" he says. \u003cbr/\u003eBuontalenti created a cold cream made from milk, honey, egg yolks and a splash of wine, scented with lemons, oranges and bergamots. \u003cbr/\u003eFrom then on, the success of gelato has been unstoppable. \u003cbr/\u003e40 ice-cream makers present their creations during the festival on the central piazzas of Florence. \u003cbr/\u003e\"It's not ice cream, it's gelato,\" says Canadian gelato maker James Colerigde.\u003cbr/\u003e\"Around the world, outside of Italy they call it ice-cream. But why would you eat ice-cream when ice-cream is on average 28 percent fat and gelato is seven percent fat? Why would you do that when you can eat four times as much gelato and feel a quarter as guilty?\"\u003cbr/\u003eFor those eager to learn, the Bologna based Carpigiani Gelato University offers one-day courses in ice-cream making.\u003cbr/\u003eBertilla from Vicenza was in Florence for a holiday, but found the lesson a welcome break from visiting the city's museums.\u003cbr/\u003e\"I found it very interesting because I also love to make ice cream at home,\" she says . \u003cbr/\u003e\"I learned that I really want to get a nice gelato machine now and make my own at home,\" says  Stefanie from Canada who would like to make gelato her profession. \u003cbr/\u003eOnce learned the basics of gelato making, enthusiasts can buy some of the high quality ingredients at the festival shop in order to replicate the fresh recipes at home.\u003cbr/\u003eGelato mojitos and ice-cream strawberry daiquiris refresh the evenings and afternoons at the coolest cocktail bar in town. \u003cbr/\u003eMany of the visitors are tourists who came to see the Renaissance city. \u003cbr/\u003e\"We were supposed to be going to Rome and we delayed it, so we could come to the ice-cream festival,\" says  British tourist Vicky. \u003cbr/\u003eMarzia Maria Gabin, an ice-cream maker from Brazil, is convinced that the business she opted for is booming. \u003cbr/\u003e\"With the crisis, people usually cut down on expensive things, like going to the restaurant. But gelato doesn't cost a lot and everybody loves it. It makes you feel like you went out and you had fun, without having spent a lot of money,\" she says.  \u003cbr/\u003eThe Italian ice-cream sector is an example of how high quality enterprises can keep their heads cool during times of crisis.\u003cbr/\u003eFlorence, 23 May 2012\u003cbr/\u003e1. Close up of chocolate and black-cherry muffin gelato\u003cbr/\u003e2. Wide of gelato maker Carmelo Chiaramida preparing his gelato\u003cbr/\u003e3. Close up of same\u003cbr/\u003e4. Various of gelato makers at work in laboratory\u003cbr/\u003e5. Pan from sign reading (English), 'The best gelato chefs in the world', to wide of gelato laboratory\u003cbr/\u003e6. Close up of gelato\u003cbr/\u003e7. SOUNDBITE (Italian) Gabriele Poli, festival inventor:\u003cbr/\u003e\"It's a difficult period, but ice-cream, both artisanal and industrial, is going strong, in Italy, as well as abroad. This is why lots of people, some of them because they have lost their job, others because they had to close down their business, start an ice-cream parlour.\"\u003cbr/\u003e8. Wide of beginner's gelato-making course held by Gelato University\u003cbr/\u003e9. Teacher explaining how to make gelato; UPSOUND (English), 'I adapt the quantity of sugar to the type of fruit.'\u003cbr/\u003e10. Close up of students wearing rubber gloves to begin session\u003cbr/\u003e11. Various of students learning to make gelato\u003cbr/\u003e12. Teacher shaking gelato mixture before inserting into gelato machine\u003cbr/\u003e13. Gelato machine at work\u003cbr/\u003e14. Various of strawberry gelato being served\u003cbr/\u003e15. Man tasting gelato\u003cbr/\u003e16. SOUNDBITE (English) Stephanie, student from Canada:\u003cbr/\u003e'I learned that I really want to get a nice gelato machine now and make my own at home.'\u003cbr/\u003e17. SOUNDBITE (Italian) Bertilla, student from Northern Italy:\u003cbr/\u003e\"I found it very interesting because I also love to make ice-cream at home, so I was curious as to how they make it\". \u003cbr/\u003e18. Wide of Ponte Vecchio\u003cbr/\u003e19. Wide of Santa Maria Novella church\u003cbr/\u003e20. Various of gelato stands, people passing by\u003cbr/\u003e21. Various of gelato on display\u003cbr/\u003e22. Wide of gelato maker James Coleridge serving his gelato\u003cbr/\u003e23. Close up of gelato; UPSOUND (English), 'There's salt in it, caramelised pecans, with a touch of maple syrup.'\u003cbr/\u003e24. SOUNDBITE (English) James Coleridge, gelato maker from Canada:\u003cbr/\u003e\"It's not ice-cream, it's gelato. Around the world, outside of Italy they call it ice-cream. But why would you eat ice-cream when ice-cream is on average 28 percent fat and gelato is seven percent fat? Why would you do that when you can eat four times as much gelato and feel a quarter as guilty?\"\u003cbr/\u003e25. Various of couples eating gelato\u003cbr/\u003e26. Close up of woman eating gelato\u003cbr/\u003e27. SOUNDBITE (French) Jean-Claude, visitor from France:\u003cbr/\u003e\"In France there's not much ice-cream, in Belgium it's a bit better, but here it's superb.\"\u003cbr/\u003e28. SOUNDBITE (English) Vicky, visitor from United Kingdom:\u003cbr/\u003e\"We were supposed to be going to Rome and we delayed it, so we could come to the ice-cream festival,\"\u003cbr/\u003e29. Gelato stand\u003cbr/\u003e30. Various of making of gelato mojito\u003cbr/\u003e31. Customer being served gelato drink\u003cbr/\u003e32. Wide of gelato shop\u003cbr/\u003e33. Various close ups of gelato ingredients and toppings\u003cbr/\u003e34. SOUNDBITE (Italian) Gabriele Poli, festival inventor:\u003cbr/\u003e\"Bernardo Buontalenti was an architect and a set designer who was asked by Cosimo de' Medici to present a dessert that would amaze the Medici court. In 1559, at a banquet, he invented the Florentine cold cream.\"\u003cbr/\u003e35. STILL PHOTO of Bernardo Buontalenti - COURTESY OF ALINARI \u003cbr/\u003e36. Various of gelato maker Marzia Maria Garbin serving customer\u003cbr/\u003e37. SOUNDBITE (Italian) Marzia Maria Garbin, gelato maker from Brazil:\u003cbr/\u003e\"With the crisis, people usually cut down on expensive things, like going to the restaurant. But gelato doesn't cost a lot and everybody loves it. It makes you feel like you went out and you had fun, without having spent a lot of money. That's why I don't think that gelato can suffer from the crisis.\" \u003cbr/\u003e38. 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