Entries tagged with 'gelato'
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Note: Last weekend I went to Montreal. Check out more nibbles in my Snapshots from Montreal. A macaron glacé with strawberry gelato. [Photographs: Erin Zimmer] In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside. It's hard to find them outside of France. This one was from Point G in Montreal, probably the best ice cream source in the city. Some people blab about Le Bilboquet but my Montreal food blogger pal Katerine insists that Point G is where it's at. "Le Bilboquet is fine—like Häagen-Dazs fine....
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Melons are in their peak season right now, inexpensive, plentiful, and full of sweet promise. The cantaloupes I’ve lugged home for the last two weeks have been wondrous—intensely floral, sugar-sweet juice bombs that are an easy way to flex some Italian muscle. Italians have a particular fondness for cantaloupe and its cousins. A large platter of fragrant, sliced melone is a popular and refreshing end to a meal in just about every region. In Lombardia or Emilia Romagna it may be garnished with a grind of aromatic nutmeg or a dribble of aceto balsamico; in Rome, it might receive a shower of fresh mint, and in Sicily, a sprinkle of sea salt. The classic pairing before dinner is prosciutto...
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Editor’s Note: Serious Eats correspondent Carey Jones, eating her way around Italy, will be reporting back from Rome, Bologna, Tuscany, and Puglia. I hadn’t planned on writing about gelato in Bologna—I figured Robyn had covered that one. In fact, I intended to just eat my way through her list when in town. But then my friend Oscar, a lifelong Bologna resident with forty-odd years of gelato-eating under his belt, asked where I planned to try. I rattled off a few gelateria names. He nodded sagely. “Those are good. But I know a better one.” What was it called? Oscar waved his hand dismissively. “I don’t know names.” I offered him my map, but that too was shooed away. “I don’t...
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Sara Rosso of Ms. Adventures in Italy posted this photo of a gelato-stuffed brioche from Sicily to remind us to contribute to her Tour del Gelato project. The Tour del Gelato blogroll links to reviews of gelaterias in Italy and around the world. Make sure to contribute if you know of a good gelateria! Related Guide to Gelato in Bologna Grom Gelato: The New Drug Photo of the Day: Smurf Gelato...
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Forget the Fro-Yo Wars—the real soldiers in the battle for foodie affections here in Angeles make real ice cream not some mamby pamby imitation confection with ingredients you need a chemistry degree to pronounce. And since it's warm and sunny in SoCal more often than not, ice cream is always in season.
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Not that a fear of dense, exquisite Italian ice cream could ever exist, but just to set the record straight, "gelotophobia" is not the fear of gelato. It's actually the fear of being laughed at. What about the fear of not having enough gelato in those tiny plastic cups? Now that deserves some coinage....
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Stuff.co.nz Oh, the crazy, tasty things kids do these days. Albany, New Zealand-based gelato maker James Oliver of Zest Gelato is only 22 years old, but his unconventional flavors are already making a mark. His bacon-and-egg-flavored ice cream won a silver medal at this year's New Zealand Ice Cream Awards, while his manuka honey gelato and his toasted coconut, lime, and mascarpone ice cream both grabbed golds. He also won a silver medal for his poached pear and blue cheese ice cream, which contains pears Oliver poaches himself and chunks of blue cheese. This is not your father's French vanilla. [via Coldmud]...
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Photo blogger Rion Nakaya stumbled upon a unique gelato flavor while visiting Sainte-Maxime in France: Smurf, or Schtroumpf in French. I'm not sure I'd want to know what Smurf tastes like, but it's nice to know that the option exists in the form of neon blue gelato. Kind of. Related Photo of the Day: Ice Cream in Nice Fine Dining with Bacon-Flavored Gelato The Best Gelato in New York Is Being Served in a Tanning Salon...
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Thanks to The Futures Channel, a website of educational videos for young students that illustrate how science and math are applied to real life careers, you can go behind the scenes of the Ciao Bella Gelato factory. By watching Ice Cream the Italian Way you can witness the pouring of large buckets of gelato batter into giant freezing vats and learn about the science and management behind running a major gelato company. Make sure to check out the Futures Channel's other food-related videos: The BakeryThe Lundberg FarmsFish FarmingThe Head ChefFood in Space [via Slashfood]...
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This past June when my friend Morten brought up the idea of joining him on a two-and-a-half week vacation in
Bologna the first thought that popped in my head (aside from, "Hell
yeah, I'm going") was, "What's the greatest amount of
gelato that I can consume without tearing a hole in my stomach?"
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