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Sorbetto al Melone (Italian Cantaloupe Sorbet)
Sorbetto al Melone (Italian Cantaloupe Sorbet) Story of the Dish Sorbetto al Melone is one of the most refreshing expressions of the Italian summer. Ripe cantaloupe has a naturally fragrant, honeyed character and enough fruit pulp to create a smooth, almost creamy texture without any dairy. The challenge is that melon contains a great deal of water, so the balance between fruit, sugar, acidity, and freezing temperature is especially important. A good melon sorbet should not t
4 min read
Gelato all’Amarena (Italian Sour Cherry Gelato)
Traditional Italian Amarena Gelato Gelato all’Amarena is one of the classic combinations of the Italian gelateria, built around the contrast between a delicate dairy base and the intense sweet and tart character of amarena cherries. A proper version should not become uniformly purple or taste like artificial cherry candy. The base should remain pale and creamy. Amarena syrup should appear in irregular ribbons, while pieces of cherry provide concentrated bursts of acidity, fru
6 min read
Gelato alla Pesca (Italian Peach Gelato)
Traditional Italian Peach Gelato Gelato alla Pesca should capture the flavor of a perfectly ripe summer peach. This sounds simple, but peach is one of the more delicate fruits to transform into gelato. Its perfume is subtle, its water content is high, and excessive dairy can quickly bury its character. A proper peach gelato should therefore remain fruit driven. The dairy provides creaminess and structure, but the peach must dominate from the first spoonful to the finish. The
6 min read
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