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Amarena means, more or less, “sour cherry,” and it’s made with fior di latte and sour cherries in a thick syrup swirled throughout.
This is something like the Italian version of vanilla ice cream with chocolate chips. We start with a base of fior di latte, and drizzle warm chocolate over the top of the freshly-made gelato. The chocolate hardens quickly on the cold surface, and then we stir the whole thing to mix the bits of chocolate into the gelato. The pieces, therefore, are not uniform – but the quality of the chocolate is excellent.
This is exactly what you think it is, it’s just pronounced differently in Italian than English. Like banana, this is another indicator of our gelateria’s quality – the pistacchio is a pale, dusty green, that’s a good thing. Bright green is not good.
This is Italian for “dark chocolate,” and you can usually tell right away that’s what it is by its darker (sometimes nearly-black) color. There’s an even darker version, called cioccolato fondente extra noir.
This word actually means “kiss,” but the gelateria isn’t trying to get fresh with you. Just as Hershey’s has its signature Kiss, the Perugina chocolate company from Perugia in Umbria has its Bacio. The candies are a mix of chocolate and chopped hazelnuts, and the bacio gelato flavor is a chocolate-hazelnut combination. Because the candies themselves have bits of hazelnuts in them, the gelato usually does, too.
Ricotta and Pear
Italian custard and Puff Pastry
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