The ice cream in Florence

Hello again, here we leave a very interesting entry to you on the origin of the ice cream of Florence. We hope that you should like. 

In boom of the ice cream in Italy it happens with the Renaissance (XVI century), with important names that will mark its future history. 

First between all it was such a Ruggeri, a breeder of chickens and cook on time lost Florentine that appeared to a career between the best cooks of Tuscany summoned by the Court of the Medici, with topic "the most singular plate that will never go away seen". Ruggeri decided to take part to the contest preparing a "frozen dessert" with already forgotten recipes: its "sherbet" finished with conquering all the juezes, so he and its recipe became immediately very famous in the whole region, and much needed throughout.

Also the queen Caterina of' Medici, in exit for the trip that then would have seen it wife of the future King of France, duke Enrico d'Orleans, wantedto take with it Ruggeri, which she was considering the only confectioner in conditions to humiliate the French. Taken this way, during the wedding banquet, Ruggeri allowed Marseilles to meet the rich French its famous ice cream, which recipe was "I freeze to the water with sugar and perfumed".

This was happening in 1533, when the famous confectioner began giving free relief to its culinary fantasy, creating small miniatures and new forms it gives ice cream. But unfortunately much early all the cooks of the capital began hating it for its mastery and it was so one day decided to write its famous secret recipe and to send it to the queen Caterina with a last message of farewell, where he was telling that it was going to return to its chickens leaving all the success that had put his target of too many hostilidades. From this moment cooks and confectioners of Caterina's court of' Medici uncovered with the luck of being able to spread the ice cream for the whole France. Always in Florence in the XVIth century, the famous architect sculptor and painter Bernardo Buontalenti, who took the passion as the kitchen, was entrusted to prepare excellent banquets for Italian and foreign guests, where it had the possibility of presenting its fabulous "frozen desserts", which were born from personal makings and which of course were top that the produced ones till then. 

These tasty desserts were cooked by means of "zabaione" (liquid cream with egg yolks and liquor) and of fruit, and they were noisy successful, giving birth to the famous "Florentine cream" or "ice cream buontalenti" that today it is still possible to please in all the best ice-cream parlors, especially in Florence. Do not forget, if he is going to travel in Florence, eat an ice cream with Florentine cream.