Ice Cream, Ice Dream

Recently, I received an email from a rep from S. Pellegrino - Acqua Panna about the use of my photograph that I took of some yummy gelato when I was in Italy last year. You can take a peek at the original picture on my flickr.

It was a pleasant surprise for me and of course I was thrilled. That would be the second picture used, the first being the shot of a mangrove tree at Pulau Semakau, used by New Scientist Magazine. Just need little things like this to make my day. So go ahead and take a peek and pop over to their website today :o)

For those who missed the article, here you go ...

Ice Cream, Ice Dream (Author: Lorenzo Torsegno)

Italian gelato is more than just a name. This irresistible sub-zero sweet treat originally came straight from the Bel Paese, and the tradition continues to thrive today.

In the beginning, mountain snow was stored in cellars to be used during the summer and to prepare refreshing fruit beverages. Then we had Sicily with its Arab citrus sorbets. Later came the Renaissance gelato of architect Buontalenti, who experimented with a combination of milk, honey, eggs and wine - all frozen together and a beauty to behold - for a memorable buffet in grand-ducal Florence.

This was the first modern gelato. It is known that Catherine de' Medici took her confections to France, which gave rise to an art form that culminated in the 17th century with the Cafè Procope in Paris, where the Italian genius, chef Procopio dei Coltelli, made gelato all the rage.

Moving closer to our times, true Italian-style gelato has made a name for itself around the globe, yet it's more than just a name. This soft, frozen treat with countless flavors, ready to be enjoyed in a dish or, even better, in a cone, be it eaten with or without a spoon, refreshes the palate and even the mind. While Cadore and Friuli gave birth to generations of expert gelato makers, who spread the tricks of the trade all over the world, Italy saw an increase in the production of industrial gelato, which is celebrating its 60th anniversary this year.

Nevertheless, the number of artisanal gelato shops, called gelaterie, is still rising, with tens of thousands of them spreading throughout the peninsula, enjoying incredible success from spring to fall. They offer a high quality product that differs from shop to shop, yet they're always tempting and colorful, with a wide variety of flavors - such as cream, fruit, chocolate, various spices and even wine - along with other frozen treats, such as sorbetto, semifreddo, cassata and tartufo. Not to be missed, the sub-zero universe of Italian gelato is an infinite kaleidoscope that makes an integral part of our summers and the very idea of summertime.

Home at last ....

It's been a while since I last blogged but it has been a busy last few months for me. But just wanted to let everyone know that I am alive and well (hmmm, healthwise could be better cuz am nursing a cold and slight fever right now).

Came back on 3 June and have been away for almost a month. It was great being away (away from the 'real world of work' that is) and spent about two weeks in England on official work trip (was great because I had opportunities to visit local institutions) and then extended for another 1.5 weeks in London and Paris.

Did some lovely things while in London such as catch two musicals, Billy Elliot and Lord of the Ring. Both very different shows, the former musical got us all discreetly trying to wipe away tears and the latter musical wowed us with the special effects! Another treat for me was going to the markets in London on Saturdays and though I went to the three markets on my own, it was nice cuz I was in no hurry and taking the underground wasn't too bad once you figure out the system.

Was the first time for me to Paris and I enjoyed it tremendously. Will like to go back to Paris cuz there are still things that I would like to complete. This round was more of a sampler of what Paris has to offer and having tasted bits of it, am ready for more! Spent about 4 days there and wished I had stayed longer.

Will spend the next few posts showing you what I did while in England and Paris. So bear with me cuz it will take time as I am juggling reports and projects at the same time. Although I miss being in Singapore, now that I am home, I do miss being away and having no worries about work or anything else....