There were videos and how-we-make-it lectures, kiddie areas and crafts and most importantly: a whole lot of gelato. Our goal was simple: try as many flavors as we could stomach.
We bought little 'tickets' and handed them in for little bowls of tasteful delight. In no particular order, and hoping I don't forget any, we tried:
- creme caramel (tasted like creme brulee)
- melon (cantelope)
- lemon (always a winner!)
- cheesecake (we added some strawberry and 'complimentary' whipped cream... yum!)
- cuban (chocolate, rum, cherries)
- a combo of caramel, cookies, sambuca, cream (cannot remember name)
- strawberry shortcake (for lack of a better name)
- strattiatella (think vanilla with bits of chocolate, a long time fave of the boys)
- pear and pecorino
- pine nut
- macadamia nut
- orange and cream
- raspberries and cream
And I am sure I am forgetting some. Of interest: one vendor (each vendor typically served 5 or so flavors) had 5 chocolate gelatos, from chocolate around the world (think costa rica, venezuala, etc.). Another: I confess the pear and pecorino were as far as I ventured into savory, I forgot to try the 'riso' which is rice/risotto and deliberately avoided the funghi (mushroom!).
To this day, my favorite gelato is still honey (not to be found at the festival); I enjoyed it at an artisan shop while we were hiking in Cinque Terre. Though the cuban chocolate, melon and strawberry---oh, and creme caramel---were fantastic. No doubt I will be picking up a book on gelato-making when we hit stateside.
I wish we had a Gelato Festa locally, what fun. I am writing about our weekend Sagra at the moment for Latterini, somehow not so interesting.ReplyDelete
Ciao, Janelle! Gelato festival in Florence is nearly a trip to Paradise. This weekend we celebrated as best we could at a fantastic pasticceria- gelateria in Syosset, NY, where our group partook of hazelnut, chocolate, and banana gelatos, and I ( sadly, lactose intolerant) with blueberry and pineapple sorbets. I have made my own hazelnut ( starting with hazelnuts in their shells)gelato ( tons of work and well worth it!!) as well as strawberry sorbet and pear- ginger sorbet. Inspired by a friend-chef, I have also made fennel sorbet, which is out-of-sight delicious.ReplyDelete
LindyLou: it was fantastic!ReplyDelete
Maxine: Fennel how wonderful---I have a recipe tucked away for Watermelon Sambuca;) cannot wait to try it! Gelato in Syosset NY? You are Italian and live there? Do you have a fave gelato cookbook/recipe??