know, I know, everyone’s too busy to look at a video, but it’s 5 SECONDS! And you’ll love it. I told you gelato’s not just for summer!
In my recent article for Zester Daily, I wrote about the gelato explosion. One thing is for sure, gelato is on the move from its Italian home base as more and more entrepreneurs set up shop all over the world using Italy’s state-of-the-art equipment, designed for small-batch, artisan production.
Following up on my last post about Rimini, here’s the scoop about why I was in that famous beach resort last month. No, it wasn’t to sunbathe or take in the nightclubs. It was to join the World Gelato Tour which, after circling the globe and picking finalists along the way—including two American gelato makers, Matthew Lee from Austin and Stefano Versace from Miami—the contestants had a “cook-off” to vie for the World Cup. Here are the stars, the winners, the flavors, and the backdrops—and a photo gallery of the three sweet days I spent in Fellini’s native town to join the jury in discerning who should win the title.
A tour of Carpigiani HQ outside of Bologna took in their Gelato University, and the Gelato Museum…
MEC3, a Willie Wonka-like factory that makes the base ingredients used for making gelato and frozen desserts.
To find out who won and the ingredients in the winning flavors, continue reading here. Thanks to the Italian Trade Commission and the many dedicated organizers of Gelato World Tour Rimini for making this trip possible. Special thanks to Valentina Righi, Communication and Public Relations Manager for the Carpigiani Group, for enlightening me about the nutritional value of eating gelato for lunch at least three times a week!
….Not from the Rimini museum where I recently photographed them, but from Facebook. I’ve been trying to post a story I wrote about the drawings from his dreams yesterday, but Facebook has been blocking the link. Could it be because of his surreal images of naked women? To get to the post, click here.
This is where the Gelato World Tour landed after sweeping through four continents. I’ll be reporting on the results of the contest that brought me here for the “world’s best gelato” in an upcoming post, but here’s another side of this splashy seaside town on the Costa del Sole than its appetite for gelato, famed night life, and nine miles of beaches. Rimini is where the journalist, illustrator, script writer, and finally, legendary film director, Federico Fellini, was born. He never forgot this ancient Roman town on the Adriatic, and it never forgot him. Everything from the airport to the piazzale, [...more...]
The recipe in my last post for a quick and easy steak and potato dish (read here) seemed to be especially popular, and some of you sent me comments and variations. I’m passing some of them along here. One more thing…do wash it all down with a nice Pugliese red. Salute! Great recipe, Julia–reminds me of Tuscan tagliata di bistecca. And perfect for a no-nonsense meal on a hot summer night. You reminded me that the great teaching chef Bill Briwa from the CIA (you know which one of those I mean) experimented with beef and olive oil and found [...more...]
After my recent travels to Puglia, Italy’s southernmost region, I’ve had its big, bold olive oils on my mind. The province of Bari, founded well before the 8th century BC when it was absorbed by Magna Graecia, has lived on olive oil for millennia. Today the area still makes most of Italy’s olive oils. Drive past places with names like Cassano delle Murge, Bitetto, Bitonto, Bitritto, and Binetto, and you see nothing but forests of olive trees and billows of sky, interrupted now and then by towns undisturbed by tourism. But where once, production was geared toward quantity to meet Europe’s [...more...]
My father left his native Toritto as an infant in his mother’s arms in 1909. With his young parents and grandmother, he sailed for Ellis Island in steerage. The family said that in those bleak times in Puglia, they had survived by eating the wild greens that grew in the fields where they had toiled. Although he returned to Italy many times as an adult, especially to the Carrara quarries to buy marble for his shop in America, my father never went back to where he was born. What kindled his memory was the food he was raised on. His [...more...]
If you’ve been following my posts this month, you know that I’ve been in Italy at the invitation of the Italian Trade Commission exploring the products of food artisans working in the country’s twenty regions. Throughout May, I’ll be publishing vignettes on some of the food producers I met, both at the 78th annual artisans expo in Florence in April, and subsequently traveling throughout the country. Italian artisans have been making air-cured hams as far back as Etruscan times some 3,000 years ago, originally from the haunches of wild boar. Eventually, pigs were bred and pampered specially for producing prosciutto crudo, [...more...]
Meandering through the ancient olive groves owned by producers Marta Consiglia and her brother, Vito Lisi in Miggiano, Puglia, I came upon an olive wood nymph. If we hadn’t captured her on camera, you wouldn’t have believed me. The tree from which she emerged is 500 years old and still producing olives for oil, the lifeblood of a region has been cultivating olives for oil for over 5000 years. Until modern times, much of the oil was crude and inedible, destined for lampante, lamp oil that lit the streets, homes, and churches of Europe. Today, the family produces organic, high quality [...more...]