Traditional Italian gelato, granita and; sorbet are some of my favourite cold treats!
In the states I even had a few authentic ones who imported their recipes, equipment, used fresh seasonal ingredients, and nothing artificial or fillers. I´m so excited to have gelato in Florence! One of my favourite gelato places in the US, happened to be owned and run by a Florentine family, who as I noted, brought with them from Florence their family recipe and techniques. It was absolutely incredible. They had about 20 flavours per day, depending upon what was seasonal, made only small batches, and made only enough for each day. Really, really incredible.
In NYC I had a few haunts to get my granita fix too,). Can´t wait to compare.
Here are some basics, explanations of Italian flavours, and all the ones I want to try! Hopefully blog photos of too. Indeed: Parché No Gelato! (Why not, gelato!).
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té verde (green tea)
castagna (chestnut)
caffé bacio (rich coffee chocolate crunch with hazelnut)
fico (fig)
pera (pear)
persimmon (cachi)
persimmon (diospero)
blackberry (di mora)
similar to Neopolitan, using 3 flavors but any (spumoni)
almond (mandoria)
ginger (ginger)
"cheesecake" often translated as (ricotta)
mascarpone (mascarpone)
Fiordilatte con amarene ( chestnut honey with morello cherries)
menta (mint)
limone (lemon)
mela (apple)
yogurt, cream, cane sugar, any summer fruit or cream or chocolate (yogurt)
chocolate hazelnut (bacio)
dark chocolate with chocolate pieces (stracciatella)
dark chocolate, milk,sugar, no cream (cioccolato fondente)
dark deep chocolate, no cream, no milk like a sorbet (cioccolato extraranoir)
milkshake made with any flavour gelato (frappe)
Italian egg cream with marsala wine (zabaione al marsala)
cinnamon (cannella)
Italian candied chestnuts (marrons glacés)
caramel with pink sea salts (caramello al sale)
coffee (caffé)
Italian egg creme lemon zest ( crema come una volta)
Italian egg creme, meliga, and dark chocolate (Crema di Grom)
Whole milk, cream, cane sugar, very delicate cream flavour (Fiordilatte)
Traditional Turin flavour chocolate hazelnut, no cream (Gianduja)
hazelnut no cream (nocciola)
pistachio (pistacchio)
Italian nougat pieces, mixed in fiordilatte (torroncino)
Nocciolosa (hazelnuts plus chocolate, white color cream base)
Fiordilatte con miele e sesamo (chestnut honey plus sesame seeds in a mozzarella cream base)
Lavanda (lavender)
Rosa (rose)
Piccole delizie (small various flavours; mini delights)
pistacchio (pistachio)
vaniglia (vanilla)
