In this episode I talk about how flavoured snow turned into one of Italy’s most iconic and exported foods: gelato!
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Show notes
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The episode includes:
- How many gelaterie are there in Italy?
- What is gelato artiginale?
- What are the ingredients?
- How is gelato made?
- What is a manticatore?
- What are the origins of gelato?
- Bernardo Buontalenti
- Procopio Francesco Cutò (Procopio dei Coltelli)
- Gelato today
Resources
My recipe for Malaga flavoured gelato.
The bar in the village in Piemonte where we used to get our ice-cream.
Some of my favourite gelaterias in Italy:
- Suso (Venice)
- Gelateria della Passera (Florence)
- Frigidarium (Rome)
- Chalet Ciro (Naples)
- Baldo Gelato (Lecce)
- Al Cassaro (Palermo)