Tag: Cream

Stracciatella ice cream: the limited creative editions – Italian Cuisine

Salted with gorgonzola, super crunchy, limited edition or inspired by Cruella Demon. The ice cream parlors and patisseries that in Milan and surrounding areas rethink stracciatella. Carlo Cracco included

Smurf, Malaga and now the stracciatella. The trendiest flavors are those that bring back the old days and that revisit those slightly faded memories of the eighties, in a gourmet perspective. With the new wave of artisan ice cream parlors, the rebirth of the figure of the ice cream maker, the search for excellent raw materials, technology and innovative manufacturing processes, even the most classic tastes are experiencing a new youth. Fiordilatte made with real cream, chocolate chosen from the best, truly artisan workmanship, they also make the stracciatella bloom again; that in spain no one really ate anymore so much that she was gone from the counters of the best ice cream parlors.
Carlo Cracco he serves it in Galleria Vittorio Emanuele, but Marco Pedron, his pastry chef, prepares only a few flavors including stracciatella: from there the spark and a little research. Fabrizio Barbato, the pastry chef of The Ile Douce in Milan and if two clues make a test, there are many ice cream shops that have dusted off the dear and old stracciatella.

Terra Gelato, 5 limited edition flavors

Terra Gelato, Milanese address for quality ice cream, for the hot season focuses on new tasty flavors capable of enhancing the Italian IGP raw materials and Slow Food presidium selected by the master ice cream maker Massimo Grosso. Launches the limited edition Stracciatelle 2020, five versions available for the summer 2020 in the store, also for take away and delivery. Stracciatella with mint (very fresh, thanks to the base made up of fior di panna with an infusion of mint. The variegation is with 70% dark chocolate enriched with cocoa beans), gorgonzola (a salty taste, with the excellent Luigi cheeses Variegated guffant with cocoa beans caramelised in Maldon salt and enriched with raspberry compote); of Amedei white chocolate, pistachio variegation and crumbled cereals; Banana stracciatella with banana sorbet and variegated with 70% dark chocolate and finally the Crunchy version (classic, made with fior di fieno milk, it is variegated with 70% dark chocolate).

Ciacco, the single origin stracciatella

The Ciacco ice cream shop in Parma and Milan, led by the ice cream chemist Stefano Guizzetti, offers a stracciatella with cream that comes from the Valtellina dairies and chocolate, as abundant and homogeneous as possible. Ciacco uses a 70% Ivory Coast Colzani chocolate, an African single origin with a very marked taste, with an earthy and very "chocolatey" note that comes close to gianduia.

Sartori Grass Pastry, Stracciatella Cruella Demon

Among the 44 flavors of Sartori pastry, stracciatella has taken the name of Cruella Demon, composed of a classic fior di latte base, without eggs, but rich in cream and milk with only one type of sugar: sucrose. Immersed in the heart of cream there are then the chocolate sheets made by Sartori bitter (61% cocoa). The peculiarity of stracciatella, an inevitable must for the Sartori ice cream shop, lies in keeping distinct two contrasting flavors such as the sweetness of the cream and the bitterness of the chocolate, whose consistency and intensity is not affected in the least. Ice cream is served in a cone or in take away trays.

How to prepare frangipani cream – Italian Cuisine

Learn to cook online with La Cucina Italiana

Start cooking right away: try it for free for 14 days, unsubscribe whenever you want.

Access dozens of online courses, without limits
Follow new lessons every week
Learn from professional chefs, with practical explanations on video and step-by-step cards
Have fun at all times: create your teaching plan, freely from any device

Digital edition included
Annual magazine subscription
(12 issues) only € 26.40
45%Discount

Over 1,000 new recipes are tested every year in the editorial kitchen.
Ideas, ideas and suggestions to have fun in the kitchen and prepare successful dishes.
The Italian cuisine, recently renewed in its graphics, also offers sections
ranging from cooking school to food education for children, from food and wine tourism
to new trends.

The advantages are many, including the ability to read your magazine on a tablet!

Customer care

Do you want to subscribe? Are you a subscriber but the copy has not arrived? Have you changed your address?
For these and other questions the Subscription Service is at your disposal:
E-mail: abbonati@condenast.it
Phone: 199 133 199 * Monday to Friday from 9.00 to 18.00.
Fax: 199 144 199
Go to customer service
Do you want to request a back issue, a newsstand issue or a special?
Go to the arrears service

* The cost of the call for landlines from all over Italy is 11.88 cents
euros per minute + VAT without connection fee. For mobile calls
costs are related to the operator used.

Recipe Cream of zucchini trumpet with cuttlefish – Italian Cuisine

Ingredients

750 g trumpet zucchini
300 g clean cuttlefish
250 g potatoes
150 g onion
lemon
thyme
garlic
sage
marjoram
rosemary
dry white wine
paprika
salt
extra virgin olive oil

Duration: 50 min

Level: Easy

Dose: 4 people

To prepare the zucchini cream trumpet with cuttlefish, peel the potatoes and cut them into pieces.
Cut the onion into coarse slices and brown them in a saucepan in a veil of extra virgin olive oil for a few minutes.
Peel half of the courgettes and keep the skins. Cut them all into pieces and add them to the onion; salt them and after a while add the potatoes, let them flavor for a few minutes, cover them flush with water and cook for 30 minutes.
whisk all in cream, then add the courgette skins and blend again with 2 tablespoons of oil until a well-emulsified and almost frothy cream is obtained.
dry the bags of cuttlefish and cut them into thin strips (3-4 mm) lengthwise. Blanch the tentacles for 5-6 minutes.
Flavor in a pan 1 clove of garlic crushed with a veil of extra virgin olive oil, marjoram, thyme, rosemary and sage; as soon as it starts to fry, remove the garlic and herbs and roast the cuttlefish strips for 30 seconds over a high heat with a pinch of salt; then sprinkle with white wine, let it evaporate in a few seconds, sprinkle with paprika and cook for a few more seconds.
serve cuttlefish cream, grated lemon zest, thyme leaves and a few drops of oil.