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[1] The signature cone is a flower made from petal-shaped scoops. You can have them all in one flavor, or in as many flavors as you like (all photos © Amorino Gelato. [2] You can have “petals” in [almost] as many flavors as you like. [3] In addition to all the classic gelato flavors, there…
Continue reading “TOP PICK OF THE WEEK: Amorino Gelato, From Italy To America”
Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC. This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City. Instead of slicing the melon into wedges, use a melon baller. Instead of flat slices of…
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It’s National Ice Cream Month, which we interpret to include all frozen desserts. There is no National Frozen Yogurt Month, No Sherbet/Sorbet Month. The history of frozen desserts dates back to 2000 B.C.E. when the Chinese used syrups to flavor snow. Fruit juices were turned into fruit ices. Honey and aromatic spices expanded the menu…
Continue reading “Strawberry-Pistachio Semifreddo Recipe: Make A Semifreddo!”
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