Marina Degiovanni makes the
gelato at Golosi Gelato, using closely-guarded recipes
and plenty of native Italian charm.
Golosi Gelato in Oconomowoc serves as a reminder that the right
kind of cold can still be a treat for everyone. It can be a
spoonful of cool chocolate gelato on a warm summer day. Or it
can be the taste of the tropical during mid-winter, as creamy
coconut gelato melts like snowflakes on the tongue.
For the past
eight years, creating the sweet treat has been the calling of
owner Marina DeGiovanni, who moved to the area from northwest
Italy 18 years ago, along with her family.
In her home
country, her dad, Antonio Da Rin Puppel Gadetta, owned a gelato
business as a young man, but couldnít keep up with the expensive
technological advances as the industry shifted to mass
DeGiovanni decided to open her own gelato store in the U.S.,
after being unable to find quality gelato, she aimed to capture
that same authentic experience. She does have machines that can
make it easier than it was for her father, but she rejects the
notion of allowing industry to influence her processes.
started to catch on in the U.S. a decade ago, DiGiovanni said.
She talked to the Enterprise about the authentic Italian flavor
she brings to Oconomowoc.
ENTERPRISE: How does gelato differ from ice
Itís less frozen than ice cream; there is less air. This allows
for intense flavors that last longer.
ENTERPRISE: What goes into making gelato? And
what makes good gelato?
Gelato is fresh milk, whipping cream, sugar and a stabilizing
agent. We make it the traditional way here; I donít use an
industrial mixer. Some places make it with water and a pre-mix;
we donít do that here.
And we use
fresh ingredients. Ingredients such as hazelnuts, pistachios and
almonds are imported from Italy.
about gelato is in the taste, not how it looks. Sometimes it
looks fabulous, but doesnít taste fabulous. For example, the
gelato shouldnít be piled high in the displays. That exposes it
to more air, which affects the taste and the quality. The gelato
should sit low in the display.
my customers to go to try other gelatorias and taste the
difference. Good gelato is creamy, while bad gelato will have a
sandy or icy texture.
ENTERPRISE: What flavors do you have? Do you like
to experiment and create new ones?
There are 36 flavors on display, but I have more than 100
recipes overall. I like to come up with new flavors each summer.
Everything is my own personal recipe; I have it in a recipe book
that I keep with me at all times. There are blank pages for new
ENTERPRISE: What is your favorite flavor?
My favorite is chocolate. I like all of them, but I always put
ENTERPRISE: What can you tell us about the
gelatorias in Italy?
If customers are going to Italy, I tell them to look for gelato
in the suburban areas, not the tourist areas. There could be
five gelatorias on the same street in Italy, (all with gelato
that is made in a more industrial way.)
ENTERPRISE: Do customers tell you that hearing
your accent adds to the experience?
They tell me that they love when my husband and I talk in
Italian while at the shop. Some look at us with open mouths.
Some ask me to say something to them in Italian.