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.
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.
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.
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.
posted by Me, Myself n I at 10:11 pm
1 Comments:
WOW!!! :P
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