Italian and artisan They may be the most used words when talking about frozen , but are they used rigorously? We talked to the ice cream master Angelo DeSantis, who us
explains how they work Di Angelo Gelateria, a bright and very colorful ice cream parlor located
in Madrid Rio.
Diaphanous and with curved and sinuous lines, this place surrounds us and attracts us towards the packed exhibitor classic cream flavors (chocolate, vanilla, cream, etc.), others of renowned Italian name (stracciatella, Tiramisu, Nutella, Ferrero, among others) and other newly created ones like cheese with quince, Jamaica (with aromas of the island, chocolate, vanilla and coffee) or almond milk (typical Sicilian drink).
Artisanal and Italian: two essential adjectives at Di Angelo Gelateria.
Do you like them all? Well, we give you good news, you don't have to be counting how many flavors you are going to order, since here you pay for the quantity, not for the number of flavored balls
(from 2.50 to 4.30 euros; a liter costs 16.70 euros).
If you want to give yourself a tribute, try them inside a Sicilian brioche, and to finish, take a sip of an authentic coffee espresso. You can also choose a cappuccino, affogato (scoop of ice cream dipped in coffee, hence the name) or one skakerato (the pro version of iced coffee).
Impossible to choose just one flavor.
Di Angelo also contemplates, alternatives for vegans and lactose intolerant, “we make fruit ice creams without milk and we also have the lactose-free chocolate flavor”, Angelo needs. And of course they are all suitable for celiacs, since ice cream is gluten-free, unless it does not contain cookies or toppings.
“We also work with special requests, i gelati alla carta (the à la carte ice creams), if you fancy a flavor and we don't have it, we'll make it for you, not right away!”, he tells us with a laugh. "However, don't ask me Smurf or chewing gum, I flee from the artificial, although the market offers aromas of all kinds”.
Di Angelo Gelateria.
PASSION FOR 'ARTIGINAL GELATO'
Italian, with a Sicilian mother, Angelo began to dedicate himself to this job almost by chance and far from what we can imagine, he did not do it on the Italian island but in Milan, city in which he lived before moving to Madrid. “You had to put gasoline on the motorcycle in the summer and well, I went to work at an ice cream parlor. There arose the opportunity to start selling ice cream machines and then my project in Spain arrived”.
From the laboratory of this ice cream parlor with the air of a pinacoteca -due to Luca Giordano murals that decorate the large backlit domes, as a nod to the old Italian palaces – the culture and tradition of the artificial gelato: products of
quality, fresh and natural and one small batch manufacturing based on the
needs of each day.
“It must be healthy and genuine, just as it is made, it must be served directly to the customer. Not only the machines have to be handcrafted, but also whoever handles them has to be such and know what they are doing. It is a job that is learned for years and with a lot of dedication” adds the ice cream master.
Di Angelo Gelateria.
However, “healthy and natural is not at odds with the use of semi-finished products”, he clarifies him, “they are not the devil, you just have to use them sparingly, in a small percentage. I usually opt for the ones I like the most and containing only natural derivatives. And for the ingredients the same thing, for sugar-free ice cream, for example, I use maltitol, a substitute for sugar derived from corn, so it is natural and not harmful to health compared to others. All that search work entails a time of experimentation and filming, and sometimes I make mistakes and we have to start over”.
Angelo likes to talk about polished gelato (clean ice cream), free of preservatives and artificial flavors. “If I don't find a provider that offers me what I'm looking for, I import it directly myself. For example, I bring the small cones personally from Italy” he concludes.
WHY YOU SHOULD GO
Di Angelo Gelateria ice cream is Italian, handmade, healthy, natural, clean, without cheating, made with love and passion and of course, it's delicious. Do you still need more reasons to come to this sweet and gourmand corner of Madrid Río?
IN DATA
Address: Paseo de Yeserías, 41 - 28005 Madrid
Telephone: 918 709 903
Schedules: Monday to Sunday from 10 a.m. to 11:30 p.m., Friday and Saturday until 12 at night.
The paradise of Italian ice cream in Madrid Río.