The April FOOD & WINE issue is devoted to all things Italian, so when they asked me to create an Italian inspired dessert, I knew immediately that red wine had to be involved!
Luckily, FOOD & WINE has the most delicious recipe for a chocolate-red wine cake.
Here it is an art, it is culture, and it is science.
When I was told I would be learning how to make gelato, I actually got quite excited about it since it reminded me of when I used to visit my grandmother’s house every Sunday after church, and how I loved to taste her homemade vanilla ice cream (which wasn’t gelato, of course).
These boconcini, braided mozzarella, as well as balls as large as 1.5 kilos ( a little over 3 lbs) are popular not only for walk in customers, but many of Campanias top restaurants.
I noticed another tub of what from a distance looked like mozzarella.
If you find yourself in Florence, it’s hard to walk by any gift shop without spotting this beautifully intricate marbled paper. Dating back to the 17th century, the process of making the paper is truly an art form and I wouldn’t begin to use those techniques in making my edible versions. ) Instead, I used gel food coloring and toothpicks to mimic the marble patterns on fondant.So, without much hesitation, my friend Erin (@poohstraveler) and I made our way from our Blog Ville apartment to the Carpigiani Gelato University.For those of you who don’t know Carpigiani (like me, before), it is the world’s leading manufacturer of some of the most advanced gelato machines; and today its university is recognized internationally as a breeding ground for successful gelato entrepreneurs. Even though it didn’t have the usual soft and creamy gelato consistency, the taste was beyond good. This one I actually dreaded a bit since, um, it is cheese!Wichtig war sich abgrenzen, ganz fr sich selbst entscheiden.Dann, als die Emanzipationsziele weitgehend erreicht waren und die Frauen aufgeholt hatten, merkte man, dass etwas verloren gegangen war: die Emotionen.