Tag: Gelato

Gelato mania delivery – Italian cuisine – Italian Cuisine

Orphans of a homemade ice cream cone? The trays arrive at home and bring a summer wind to Milan, Rome, Turin …

Spring time for ice cream! Thanks to the high temperatures, the beautiful days of the season that has just begun and the desire for something capable of raising morale even while staying at home, ice cream is one of the main trends of home consumption during the lockdown. Among the most ice cream cities in Milan and Rome at home, in front of Florence, Cagliari and Bergamo. In terms of flavors, according to Deliveroo, the creams beat the fruit: hazelnut and pistachio are the national favorites. In Milan passion stracciatella while in Rome the zabaglione is popular.

Second Deliveroo, the leading platform in online food delivery, present in Italy in 175 cities, during the last month, which for us Italians coincided with the lockdown, emerges the rise of ice cream which, thanks to the arrival of spring and days of sunshine and the desire for gratification greatly felt by all in the past month has grown exponentially, recording + 58% in order numbers.
Confirmation Just Eat, the leading app to order lunch and dinner at home throughout Italy and worldwide, which creates a focus of the annual Observatory on the home food market, to analyze the consumption of food delivery between March and April 2020. Pizza is confirmed on the their platform always in first place as the most ordered dish, followed by the hamburger, sushi, chicken and Italian cuisine, especially as an alternative to cooking at home in these days of isolation. An absolute new entry is instead ice cream which ranks fifth among the most ordered kitchens in the last three weeks, unlike the trends of the "most standard" periods when it skims, but does not fall, in the top 10.

Here is the gallery of ice cream parlors in delivery

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March 24, today would have been Gelato Day – Italian Cuisine

In ice cream parlors all over Europe for the European Day of Artisanal Ice Cream it would be celebrated by eating strawberry-flavored yogurt. Here because

There is the world day of panzerotto, let alone if there was no one dedicated to homemade ice cream: not only does it exist, but it is a "commanded party" recognized by Europe. In fact, Gelato Day is so far the only day that European Parliament has dedicated to a food and was born to celebrate and promote homemade ice cream.

Artisanal ice cream is a food that not only represents excellence in terms of quality and food safety, but which is also a true asset for the entire supply chain, capable of moving billions across the planet and enhancing the agro-food products of each individual Member State. Cones and cups thus become a unique opportunity to contribute both to the promotion of artisan knowledge, which has always been an expression of quality, authenticity and territoriality, and, more generally, to the enhancement of artisan ice cream – a sector that only in the Old Continent uses more than 300 thousand employees for a turnover of over 9.5 billion euros, which is constantly growing.

The idea of Gelato Day actually took shape in 2009 with the official presentation to the Parliament of Strasbourg, finally established in 2012, thanks to the idea of Longarone Fiere Dolomiti and Artglace – Confédération des Associations des Artisans Glaciers de la Communauté Européenne, the organ representing the European artisan ice cream makers. The confederation is international, autonomous and independent, apolitical and non-partisan and non-profit. ARTGLACE brings together the associations of artisan gelato makers from 7 European Community countries: Austria, Belgium, France, Germany, Italy, Holland and Spain.

Peculiarity of Gelato Day is the "Taste of the Year": For this eighth edition, it is dedicated to Holland and it is variegated strawberry yogurt, which would have been proposed on March 24, 2020 in the ice cream parlors of numerous Italian and European cities that had prepared themselves to honor one of the most popular products ever. As per tradition, in fact, each edition has its own taste and, after a 2019 in the name of Italianness with the authentic tiramisu, this year it's the turn of the country of the windmills, which has chosen a taste capable of combining both its long dairy tradition as well as the extraordinary quality recognized for its strawberries – which in this country are extremely valuable and practically all year round, from March until late December. Next year is the turn of Spain, and expects to know the identifying taste that will be prepared throughout Europe.

Also with ice cream shops, an appointment with the culture of artisan ice cream. Hoping to return to cones and cups soon.

The first restaurant with an ice cream menu: Gelato D'Essai – Italian Cuisine

From today we have a new excuse to eat more ice cream: the first restaurant opens with a menu where ice cream becomes the protagonist, and it's in Italy!

Is ice cream your favorite meal? Get ready, because your biggest dream has just come true. Opens Geppy Sferra's Gelato D’Essai to Rome, the first restaurant with a whole menu based on ice cream.

This is not the first experience for Geppy Sferra, who in 2011 had opened his first ice cream parlor in the same neighborhood, called Strawberry Fields. A great passion for the Homemade ice cream, expressed by constant research and experimentation, as well as the use of natural products.
In the new premises of Tor De ’Schiavi, recently inaugurated, it is possible not only to enjoy a cup or ice cream cone, but much more. One local, three souls: ice cream parlor, cafeteria and restaurant.

The ice cream menu

The same flavors of ice cream offered in ice cream parlors meet unexpected ingredients, thanks to games of flavors and temperatures. The gastronomic proposal comes from the union of ice cream makers Geppy Sferra, Alessio Schioppa e of the chef Marco Mezzaroma.

Geppy tells:"My desire is to seek a confluence between gastronomy and ice cream without altering the ice cream at all, but rather taking advantage of its particular qualities and putting them to use in preparations that, combining the methods and tastes of the culinary tradition, make us find out something about the ice cream we didn't know before.

In the restaurant, ice cream is paired with three gastronomic areas: The Gelato and the Garden, Ice Cream and the Sea, Il Gelato and the Fattoria. The flavors of ice cream are skillfully combined with seasonal and organic vegetables, but also with meat from animals raised in a semi-wild state and fish.

Among the menu proposals we find an inevitable protagonist of Roman cuisine, the artichoke, combined with a potato waffle with helichrysum and al licorice ice cream. Can not miss the Pizza, in this case stuffed with mortadella and bronte pistachio ice cream, but we also find exotic flavors like the chicken curry and coconut ice cream. We then move on to seafood cuisine, with dishes like the grilled sea bass and mustard sauce, truffle and honey with cocoa sorbet or it mackerel with sesame and baby spinach with coffee ice cream.

The menu is also completed with a limited selection of wines, to make the most of the particular offer of the restaurant.