Page 6 - Italian-American Herald - August 2023

6 ITALIANAMERICANHERALD.COM | AUGUST2023 ITALIAN-AMERICANHERALD TASTE OF ITALY
Continued from page 4
churned with cold milk and cream.
For a fruitier taste I always go with frutta
di bosco, a combination of fresh fruits such as lamponi (raspberries), mirtilli (blueberries), fragole (strawberries), more (blackberries)
or mirtilli rossi (cranberries). Not all of these fruits are available in Italy but those that
are, such as lemons and strawberries, are an integral part of fruit-flavored gelato. Some fruits are only available in specific seasons or regions so they may not always be available.
One of the bestselling flavors of gelato is pistachio. This is particularly true in Sicily where Gelato al Pistacchio di Bronte is created with a special variety of local pistachios grown in areas near Catania.
Of course, cioccolato is a big favorite as
is stracciatella, a milk-based ice cream with chocolate shavings. The idea for this flavor came from Enrico Panattoni, a gelato maker from Bergamo, who had previously invented the recipe for stracciatella soup.
Then there is fior di latte (milk flower)
a simple and plain flavor. Another popular choice is tiramisù. Other flavors on display may be zabaglione, made with cream and sweet wine, amarena churned with cream and sour cherry, and “torrone,” a nougat and
nut combination. Mint lovers will like gelato with menta, cream fans will enjoy panna cotta with cooked cream and last but not least, coffee devotees will surely want to try gelato di caffè.
Of course, the creativity of Italians has led some gelato makers to introduce some less- than-typical flavors to the delight (and sometimes dismay) of gelato aficionados. These might include flavors such as spaghetti al pomodoro, infused with tomatoes, basil and breadcrumbs, or gelato moscato, a wine which is well known for its sweet flavors
of peaches and orange blossom. And then there is pane, burro e marmellata, whose ingredients include bread, butter, and a strawberry jam.
While Italians and visitors to Italy will find it easy to find a local gelateria to savor their preferred “gusto,” here in America it is not
as easy to find a place that offers authentic gelato. We do have several vendors in the tri-state area, but I will leave it up to you
to do your research and to make it a point
to visit and enjoy the creamy taste of this internationally beloved cold treat. Just as I
do when I visit these establishments, you can take that first mouthful, close your eyes, and imagine for a moment that you are in Italy. Buon appetito! IAH
A blend of aerated milk and cream is enhanced with fruit and other flavors.
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