Italians produce gelato, sorbetto and granita.
Wiki's definition and history of gelato
Comments by this author compliments of LaCucinaItaliana magazine.
Gelato is different than average American ice cream and according to the author there are three different regional schools of Gelato:
Sicilian: fruity, nutty, granular, finely broken ice crystals (western Sicily), slushy (eastern Sicily), dairy based, no egg yolks, great flavors (almond, hazelnut and pistachio). First gelato panini is made by splitting open round, egg, lightly sweetened brioche rolls and slather with gelato!!!
Sicilian Gelato article and recipe
Veneto: (NE Italy) milk, cream, fruit, (gelato often served in balls)
Sicilian Gelato article and recipe
Veneto: (NE Italy) milk, cream, fruit, (gelato often served in balls)
Venice Gelato restaurants
Tuscan: milk bases without cream, custard bases and water-based fruit flavors
Florence (Tuscan) gelato festival 2012 (video)
Tuscan: milk bases without cream, custard bases and water-based fruit flavors
Florence (Tuscan) gelato festival 2012 (video)
29 recipes for Gelato below at LaCucinaItaliana magazine
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Buon Appetito
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