Equipment & Concept’s Gelato Instructor featured in L’Italo-Americano
Equipment & Concepts has Gelato Courses featuring Maria Coassin as the instructor and Maria is passionate about gelato. Not just its creamy texture, distinctive flavorings or even the specialty ingredients she imports from around the world: Madagascar vanilla, Sicilian pistachios, couverture chocolate from Tanzania.
Read Full Article at: italoamericano.org
Maria loves the science of it. As the founder of Gelatiamo, Seattle’s first gelateria, Maria revels in the precise balance that must exist among solids, liquids, and air to make the perfect gelato.
“Gelato is not a casual food endeavor,” she said. “Attention to detail is absolute: time, temperature, humidity. You are bringing ingredients into an environment they are not used to—a frozen environment. How do you keep the gelato soft? What makes it scoop-able? Want to add a liqueur? Then you have to lower the freezing point. You need to know your chemistry and your math. It’s a process that fascinates me to no end.”
Learn about our Gelato Courses with Maria
Maria, a native of Maniago in northeastern Italy, dedicated years to learning the art and science of gelato-making before opening Gelatiamo in 1996. A bubbly, energetic person, she created her business name by combining “gelato” with “ti amo” (I love you).
