In this episode I talk about how flavoured snow turned into one of Italy’s most iconic and exported foods: gelato!
Subscribe: Apple Podcasts | Google Podcasts | Amazon Music | Spotify | Stitcher | Podcast Addict | Podchaser | Pocket Casts | Deezer | Listen Notes | Player FM | Podcast Index |
If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!
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
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)