Gelato
Try to make it down an Italian street or walk through an Italian neighborhood without seeing a sign for this popular frozen treat. We guarantee you won't make it five steps without encountering it. And yes – its that popular because it is that good!
What is it? In the simplest of terms, it is Italian ice cream. However, there is a world of difference between what we know as ice cream and gelato. Gelato is softer, healthier and more flavorful than ice cream. It is softer because it is stored at a warmer temperature, healthier because its recipe requires less fat and more flavorful because it is dependent on natural flavorings and ingredients. Try a peach flavored gelato – and you'll swear you just bit into a peach. We're not kidding – gelato actually contains bits of the fruit.
History: We could say that the “theory” of gelato started in ancient Egypt and Rome – where the wealthy would get ice from the mountains, mash it with fruit juices and serve cold. But, realistically speaking – those are ices. The first, actual gelato was made in the late 1500s byBernardo Buontalenti. He created the item for the de Medici family – who then used it in their courts and parties. However, the treat was not popularized until the late 1600s when a man from Sicily, Francesco Procopio, moved to Paris and began selling the item in his cafe.
Another legend claims that Friar Pasquale de’ Baylon created this dish to cure numbness and “reinvigorate” the people of his parish.
Try to make it down an Italian street or walk through an Italian neighborhood without seeing a sign for this popular frozen treat. We guarantee you won't make it five steps without encountering it. And yes – its that popular because it is that good!
What is it? In the simplest of terms, it is Italian ice cream. However, there is a world of difference between what we know as ice cream and gelato. Gelato is softer, healthier and more flavorful than ice cream. It is softer because it is stored at a warmer temperature, healthier because its recipe requires less fat and more flavorful because it is dependent on natural flavorings and ingredients. Try a peach flavored gelato – and you'll swear you just bit into a peach. We're not kidding – gelato actually contains bits of the fruit.
History: We could say that the “theory” of gelato started in ancient Egypt and Rome – where the wealthy would get ice from the mountains, mash it with fruit juices and serve cold. But, realistically speaking – those are ices. The first, actual gelato was made in the late 1500s byBernardo Buontalenti. He created the item for the de Medici family – who then used it in their courts and parties. However, the treat was not popularized until the late 1600s when a man from Sicily, Francesco Procopio, moved to Paris and began selling the item in his cafe.
Specific Holiday: No specific holiday –
but it is an excellent warm weather treat!
Zabaglione
While it may not be a
household staple – it appears on nearly every Italian restaurant
dessert menu.
What is it? It is a sweet, light, airy, soft and fluffy treat made from egg yolks, sugar, wine and garnished with fruits of choice. People have compared it to the Spanish flan, chocolate mousse or egg nog. In our opinion – it isn't close to any of those things. It is zabaglione – and really isn't comparable to any other dish.
History: According to a site dedicated to food, in the ninth century, the Piemontese tradition of zabaglione was brought to Torino; and in the 16th century in Florence, the dessert was created at the court of the Medicis. The difference is the original Piemontese version zabaglione was a drink thickened with egg yolks; the Florentine version was considered, and used as, a sauce.
One legend also exists that claims a military captain created it
in the 1500s. Having no provisions to feed his men, he ordered his
soldiers to raid local farms. They came back with eggs, sugar and
fortified wine.What is it? It is a sweet, light, airy, soft and fluffy treat made from egg yolks, sugar, wine and garnished with fruits of choice. People have compared it to the Spanish flan, chocolate mousse or egg nog. In our opinion – it isn't close to any of those things. It is zabaglione – and really isn't comparable to any other dish.
History: According to a site dedicated to food, in the ninth century, the Piemontese tradition of zabaglione was brought to Torino; and in the 16th century in Florence, the dessert was created at the court of the Medicis. The difference is the original Piemontese version zabaglione was a drink thickened with egg yolks; the Florentine version was considered, and used as, a sauce.
Another legend claims that Friar Pasquale de’ Baylon created this dish to cure numbness and “reinvigorate” the people of his parish.
Specific Holiday: None, enjoy at your
leisure!
Tiramisu
A staple of Italian
restaurants, bakeries and groceries the world over. This cake is THE
go-to Italian cake.
What is it? A perfect mixture of ladyfingers soaked in espresso, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavored with cocoa.
History: How old do you think this dessert is- 100, 200, 500 years old? What if we told you no mention of this dessert exists before the mid 1960s? Indeed, the first mention of this type of dessert – along with its exact recipe and name, does not appear anywhere before the 1960s. In fact, there are several disputes over who truly invented it. By all accounts, it was created in Treviso (near Venice) – it is just a matter of who created it. One claims it was made in the restaurant "Le Beccherie." Another claims that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori. And lastly, another claims it was created by Carminantonio Iannaccone, in the 1960s in Treviso.
Who are we to believe? Well,Carminantonio Iannaccone currently lives, and operates a bakery, inAmerica (Baltimore, MD). We've met him, frequented his shop and yes, tried his Tiramisu'. As far as we're concerned, he's the real deal. His Tiramisu' is the best we've ever had!
What is it? A perfect mixture of ladyfingers soaked in espresso, layered with a whipped mixture of egg yolks, egg whites, sugar and mascarpone cheese, flavored with cocoa.
History: How old do you think this dessert is- 100, 200, 500 years old? What if we told you no mention of this dessert exists before the mid 1960s? Indeed, the first mention of this type of dessert – along with its exact recipe and name, does not appear anywhere before the 1960s. In fact, there are several disputes over who truly invented it. By all accounts, it was created in Treviso (near Venice) – it is just a matter of who created it. One claims it was made in the restaurant "Le Beccherie." Another claims that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori. And lastly, another claims it was created by Carminantonio Iannaccone, in the 1960s in Treviso.
Who are we to believe? Well,Carminantonio Iannaccone currently lives, and operates a bakery, inAmerica (Baltimore, MD). We've met him, frequented his shop and yes, tried his Tiramisu'. As far as we're concerned, he's the real deal. His Tiramisu' is the best we've ever had!
Specific Holiday: None – enjoy!
Biscotto-
The perfect pairing
with a cup of coffee or espresso – these guys are often the most
overlooked of Italian sweets.
What is it? A hardened cookie, often flavored with chocolate, nuts, anisette, sugar, wine, etc.
History: Biscotto is a direct Latin term meaning "cooked twice." Bis = twice, cotto = cooked. They have been in existence sincethe Roman empire. They were a preferred item for the Roman legions for their durability and nutritional value. Biscotti were durable because their being cooked twice ensured that they had little to no moisture about them. Without moisture, the dough becomes preserved and can last for extended periods of time without refrigeration or conservation. Unfortunately, it appears as if the Roman biscotti were all about function- and not about form. They had no flavoring added to them, at all. It wasn't until the 1400s that Northern Italians began using biscotti again, this time adding all sorts of flavors and spices to make them enjoyable.
What is it? A hardened cookie, often flavored with chocolate, nuts, anisette, sugar, wine, etc.
History: Biscotto is a direct Latin term meaning "cooked twice." Bis = twice, cotto = cooked. They have been in existence sincethe Roman empire. They were a preferred item for the Roman legions for their durability and nutritional value. Biscotti were durable because their being cooked twice ensured that they had little to no moisture about them. Without moisture, the dough becomes preserved and can last for extended periods of time without refrigeration or conservation. Unfortunately, it appears as if the Roman biscotti were all about function- and not about form. They had no flavoring added to them, at all. It wasn't until the 1400s that Northern Italians began using biscotti again, this time adding all sorts of flavors and spices to make them enjoyable.
Specific Holiday: No specific holiday.
Tartufo
A common item in Italian restaurants –
but nearly impossible to find in Italian homes, this gem is an
Italian enigma.
What is it? A delicious, round gelato treat, with a fruit or chocolate filled center, covered in a hard chocolate shell.
History: The dish was created in Calabria in 1952 – in preparation for King Victor Emmanuel II and an aristocratic marriage. A pastry chef in Pizzo, Calabria created the dish out of necessity – the venue that was hosting the event did not have enough cups to serve gelato to the large guest list. Knowing that gelato needed to be served, the chef created a way to served gelato on a plate – without making a mess. By taking two balls of gelato and sculpting them around a tasty center treat, the chef created a new dish. In order to prevent the gelato from melting quickly or sliding all over the place – the chef covered a ball of gelato in a hardened chocolate shell.
What is it? A delicious, round gelato treat, with a fruit or chocolate filled center, covered in a hard chocolate shell.
History: The dish was created in Calabria in 1952 – in preparation for King Victor Emmanuel II and an aristocratic marriage. A pastry chef in Pizzo, Calabria created the dish out of necessity – the venue that was hosting the event did not have enough cups to serve gelato to the large guest list. Knowing that gelato needed to be served, the chef created a way to served gelato on a plate – without making a mess. By taking two balls of gelato and sculpting them around a tasty center treat, the chef created a new dish. In order to prevent the gelato from melting quickly or sliding all over the place – the chef covered a ball of gelato in a hardened chocolate shell.
King Victor Emmanuel II loved the dish
and it became a local delicacy. To this day, it is nearly impossible
to find commercially available tartufo in Italy or in America.
Recipes are notoriously hard to come by – and the dish is very time
consuming to create. So, when you see it on a menu...eat
it!
Specific Holiday: None.
Check out the first part of this series! Specific Holiday: None.
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