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Here is the gray ice cream that pays tribute to Giorgio Armani's fashion – Italian Cuisine


Three proposals in limited edition with a decidedly curious color that during the Fashion Week will hold the Gusto 17 agrigelateria in Milan

Who said that gray must necessarily be synonymous with boredom and sadness? There are those who start from this often mistreated color – classic, of course, but most often associated with a drastic lack of panache – has managed to reach heights of unimaginable elegance and creativity. Like Giorgio Armani, for the friends of the catwalk King Giorgio, who in the course of his long career has been able to give the gray a thousand different faces, reaffirming without possibility of objections its centrality in the world of style and fashion.

And so these days, while the streets of Milan are in turmoil for women's fashion week, the agegelateria Meneghina Gusto 17 has decided to create a special limited edition of ice cream that pays homage to the color so loved by Armani, playing on the different shades of gray. An ode to essentiality and elegance even in a cup, declined on a color that is anything but usual when it comes to ice creams and the like.

In fact, there are three creations elaborated by Gusto 17. The first is inspired by the nuances of the Armanian "greige", a sublime encounter halfway between gray and beige: it is a three-chocolate ice cream made with a base of white chocolate, enriched with pops of blown spelled pralined with fondant and milk. The second one, with a slightly darker appearance, is proposed as a cheesecake decomposed with jam based on pears and rum. The third, finally, turns towards a darker nuance, with a taste of salted fiordilatte enriched with a crumble of caramel and poppy seeds.

To combine these three ice creams will be a secret ingredient, but always organic and natural, which will be possible to discover directly on site. Or tasting. The limited edition in honor of Giorgio Armani's gray will remain available until Sunday, September 24, the final day of the fashion week, in the two Milanese premises of Gusto 17 in Via Savona 17 and in Via Cagnola 10.

Caramelized Apples to ice cream – Italian Cuisine


  • 6 apples
  • 350 g vanilla ice cream
  • 100 g granulated sugar
  • 40 g butter
  • half a lemon
  • Cointreau liqueur
  • 4 macaroons
  • cinnamon

For the recipe of caramelized apples to ice cream, melt the butter in a casseruolin of stainless steel or copper, then add the sugar, stirring. Turn it over, always on the fire, with a fork at the tips of which is half a lemon until the mixture is brown.
Pour half a glass of liqueur and flambé (ignite the vapors of alcohol), tilting the saucepan to the gas or a match. Mix the bottom obtained and put the apples, peeled, washed and cut into wedges. Cook for about 5 minutes. Divide the apples into 6 dessert saucers and garnish each dish with 3 scoops of ice cream. Sprinkle with the cooking base and sprinkle with the crumbled amaretti.
Complete each portion with a pinch of cinnamon.

Figs carpaccio with ice cream and semifreddo with amaretti – Italian Cuisine


A "More gourmet" recipe to amaze your guests during the holidays. Because now more than ever the watchword is to dare, even at the table!

Figs and macaroons, the perfect combination for a refined and original recipe, an ideal conclusion for a Christmas dinner or dinner. The important thing is to be inspired by a recipe capable of enhancing the flavors of both its protagonists, provided that attention is paid to the quality of raw materials. Here then, to guarantee an optimal result, the macaroons to be preferred are the historical ones of Mombaruzzo, whose origins date back to the end of the eighteenth while for the figs pay attention to choose them well: to be certain of their freshness, choose soft figs, turgid, dark brown in color, with a thin skin and firm petiole.

In this recipe we used Soft Amaretti by Mombaruzzo, the iTesori line by Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Ingredients for 4 people

12 Fresh figs
160 g egg yolks bio Pam Panorama
160 gr sugar granulated Pam Panorama
800 g fresh cream Pam Panorama
440 gr. Soft Amaretti from Mombaruzzo, the iTesori line of Pam Panorama
6 gr jelly

1.5 l milk Pam Panorama
400 g sugar granulated Pam Panorama
200 g fresh cream Pam Panorama
2 bags of vanillin
4 gr jelly

To garnish

1 package of cream cheese
Fresh raspberries
Soft Amaretti by Mombaruzzo crumbled Pam & Panorama iTesori line

Method

Take a dough cup with a diameter of about 15/20 cm and place 3 figs per serving cut into wedges and without peel. Cover them with a sheet of parchment paper and gently flatten them up to a few millimeters in height. Then put in the fridge.

Meanwhile, start the semifreddo by whipping the egg yolks in a bowl. Add the sugar and continue to whisk until a homogeneous mixture is obtained.

Soak the gelatine in cold water, squeeze it and dissolve it in 50g of heated cream, then add it to the mixture of egg yolks and sugar previously assembled.

Whip the remaining cream (750 g) is incorporate it into the compound obtained.
Add the crumbled amaretti.
Then store in the freezer.

To prepare ice cream instead boil the milk in a saucepan with 400 gr of sugar, vanillin and 200 gr of cream. When it boils, remove from heat and add the previously soaked gelatine in cold water.

Put in the ice cream maker and turn until obtaining the desired consistency.
Then add the amaretti and turn a few more minutes.

Remove the plate with fig carpaccio from the fridge, serve with ice cream and semifreddo to the amaretti, decorate with cream cheese in a sac a poche and finish with raspberries and crumbled macaroons.

Italian Cuisine recommends you to combine this dessert with a tasty dish made of squid stuffed with zampone, for a perfect Christmas menu!