Did you know gelato was invented in Florence? You'd expect it to be from the south of Italy, Sicily perhaps, but nope, this creamy delicious dessert, was invented by Bernado Buontalenti in the 16th century, here in our second home.
While "gelato" is the Italian word for "ice cream" they are not the same. Gelato has a higher proportion of milk and a lower proportion of cream. Because of this, the main flavor of any scoop of gelato really "shines through." You can find gelato on every corner but not all is created equal! An easy rule of thumb, when navigating the endless gelato offers, is to avoid the big mounds. You may be drawn to the quantity, but it is lacking in quality. Becuase of the consistency of gelato, it is not natural for it to remain in large mounds, the only way it stays this way is through added preservatives and chemicals. In contrast, if you can't even see the gelato, because it is hidden away in metal tins with lids, it is usually of high quality! Walk around Florence with these tips in mind and discover your own favorite gelato shops, or check out some of my favorites below!
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Single or in a relationship, Valentine’s Day is my second favorite holiday, behind Christmas. This will be my second Valentine’s Day spent in Italy and I had a blast two years ago. Whether you are looking to do something romantic, need to shop for a significant other, or a secret valentine, here are some of my suggestions!
When people think Italian food they think pizza, panini and pasta! After trying this delicious food I’m shocked this is not the most recommended dish. I don’t think I miss anything more than coccoli each time I return to the U.S.
Coccoli, which actually means “to cuddle,” has been a popular street food among Florentines since the 50s. It is now found at many restaurants as an appetizer and in many aperitivo buffets. Coccoli is fried pizza dough made into little balls. The traditional way to eat it is with prosciutto and stracchino cheese. Stracchino is another delicacy I wish we could find easily in the U.S. It is soft and creamy without a rind. Little can replace it, the closest thing would be mascarpone. The traditional coccoli dish is fantastic. Made even more delicious with a thick balsamic sauce. As you may know, Italy has a strict coffee culture. Italians drink cappuccinos in the morning and espresso in the evening. But from the country that created Starbucks, we have our own coffee addiction and rituals. It can be frustrating to live in Italy where you feel like you’re never full waking up. Iced coffee isn’t a usually a thing (click HERE for where to get an iced coffee), though many businesses have added this to the menu in an attempt to reach the tourist and study abroad population. In addition to our iced drinks and our flavored coffee (where are the pumpkin spice lattes?), many Americans love a large cup of coffee, because, we like to sip on it all day.
This coming weekend the 24th annual Eurochocolate festival continues in Perugia! Perugia, a hilltop city in the Italian region of Umbria, has been chocolate focused since the early 1900s when Luisa Spagnoli brought chocolate to the region. Luisa and her husband, along with a couple of other partners eventually opened “La Perugina.” After World War I, Luisa started a romantic and business relationship with Giovanni Buitoni. Together they created the “bacio” which Perugina is famous for today. Completely unrelated, Eugenio Guarducci, a Perugian native, was also a chocolate lover. He drew up the idea for a chocolate festival in Perugia after a trip to Oktoberfest. He wanted the same idea, but centered around chocolate, instead of beer. The first festival was held in 1994 and it has brought thousands of visitors since.
With Europe’s largest chocolate festival starting this weekend, it is about time you learn about cremino! Surprisingly, few people I have talked to, current study abroad students or former study abroad students, have heard of this creamy, delicious chocolate. But, you cannot leave a chocolate festival without buying a big block of it, or you’re doing it wrong! Without guidance, I can see how you may move past these blocks (they can be expensive), and aim for truffles and other chocolates and treats that you’re more familiar with. But, missing out on fresh homemade cremino is a mistake! I hope all who read this, that are going to Perugia this weekend, bring back at least a ¼ lb of this delightful, melt in your mouth, sweet.
I first visited the region of Liguria in January 2016. After leaving, I knew I’d make my way back. I’d traveled during the off season so I knew I had to return for the full beach experience. Having led several tours there since, and with sureness of a trip there in the future, I continue to be amazed at what Cinque Terre has to offer.
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