Word: gelato
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...daiquiri stand was an instant success, as was the bar in the Australian Pavilion (where an oversize can of Foster's Lager was going for $5.50, and going very well indeed). Swelling the city's already eclectic cuisine is an international array of offerings from bratwurst and gelato to the spicy home-town jambalaya. Some food sellers, however, particularly those in the out-of-the-way market area, reported that fairgoers were not gobbling their fare at quite the anticipated rate...
...hard to argue against ice cream--I'm known to eat a good deal of it myself--but the new gelateria gets to me just the same. Gelato may be the perfect chaser for the clam chowder popcorn next door, but do we really want to live with...
Still, for the ice cream mainliner, the name of the game this summer is that calorific Italian stuff. One of the biggest gelato wholesalers, Tartufo Italgelateria, Inc., of San Gabriel, Calif., supplies elegant restaurants and hotels nationally; its gelato will make its debut this month in supermarkets in the Southeast. Next week another variety, called Geláre will be test-marketed by Borden, Inc., in Houston, Dallas, Columbus and Pittsburgh, with an eye to eventual distribution throughout its 28-state market. "This is the best-tasting product we have tried," says Robert Kirby, a Borden's group vice...
...prices can be deceptive. A pint of Baskin-Robbins at $2.35 contains 50% air. Tartufo's gelato at $2.49 has 9% air. Most of the gelati are made with expensive imported equipment and costly ingredients, such as vanilla extract at $55 a gallon. Some of the recipes call for painstaking manufacture. The Geláre mix is quickly cooled, "aged" in tubs, churned and finally frozen to 20° F below zero over a 24-hour period...
...wizards of gelato offer flavors of a richness and purity to boggle the taste buds: liqueur-based delicacies, a dozen variations on chocolate and elusive essences like cantaloupe. Not to mention A1 Gelato's trompe l'oeil "spaghetti," made of Marsala-laced, eggy zabaglione ice cream run through a spaghetti press and topped with chocolate meatballs, puréed strawberries for the tomato effect and a sprinkling of grated coconut to resemble Parmesan cheese. Who needs pasta...