Italy comes to Bristol: Why do Bristolians love Swoon’s gelato so much?

National World - LocalTV

Gelato typically has 50% less fat than traditional ice cream, but it tastes much creamier. The creamy texture comes from the unique way it’s made. But how is it made?

Transcript

00:00Hello.

00:01Hello.

00:02Good morning.

00:03What have you got on offer today then?

00:08Ah, it's a seriously authentic Italian gelato.

00:12So today we are in Schwund Gelato and this is an authentic, let's say, Italian gelato

00:21shop where we make authentic Italian gelato using authentic.

00:27I think I've been saying authentic but it's important to underline this.

00:31The story was started by Bruno Forte, part of the Forte family dynasty, if you want to

00:37call it that.

00:38There's some heritage there.

00:40They brought gelato to the UK, I think to Ireland some 100 years ago.

00:45What you need to do is, which one do you like, by the way?

00:49Which would you recommend?

00:50I would say Tiramisu.

00:51Well, that's good.

00:52Do you like that?

00:53Yeah.

00:54Tiramisu is a good example because tiramisu is the mascarpone.

00:58So we're using mascarpone and also it's a mascarpone custard.

01:01So it's very rich, very intense, very nice, together with some sponge cake that we've

01:07been soaking with coffee and the cocoa powder on top.

01:10So it's a perfect example of all of this contrast.

01:14Is this your favorite flavor too?

01:17Exactly.

01:19So here we go.

01:20This is the tiramisu.

01:21Tiramisu?

01:22Tiramisu.

01:23Tiramisu, let's say.

01:24You know, it's even nicer, I think.

01:26And this is a mascarpone custard with layers of sponge cake soaked with coffee and a little

01:34bit of cocoa powder on top.

01:36There you go.

01:37That's good.

01:38That's the taste.

01:39You said this is your favorite.

01:41Yes, this is.

01:42This is my favorite because I think it's a perfect combination of texture.

01:49You know, you got the...

01:50You like that?

01:51Good.

01:52Bristol is incredibly popular.

01:53We have a really loyal fan base and over the years, I mean, we've, yeah, been inundated

01:59with support and we opened in Bath as well.

02:04And that kind of, you know, that reputation spread to Bath too.

02:06Over the years, we've opened other stores as well.

02:09But yeah, Bristol is where the heart is, where the home is.

02:12It's not just, OK, let's try this.

02:15Let's try...

02:16No, it's also understanding, you know, what's going on because we're going to serve it in

02:19a frozen form and we don't want to lose taste, even if it's frozen, no?

02:24Essentially, you get a little bit of an Italian vibe, hopefully, when you come in here like

02:28a traditional gelateria.

02:29Gelato's got the lowest fat content?

02:30Correct.

02:31Correct.

02:32So how does that happen then?

02:33So gelato has less fat content compared to ice cream, let's put it in this way, because

02:43gelato has to be served at higher temperature.

02:47So it's a bit warmer, the temperature, no?

02:49And since the temperature is warmer, the taste perception is stronger.

02:55And so we don't have to exaggerate with the fat.

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