Sorbetto al Pompelmo Rosa (Italian Pink Grapefruit Sorbet) Pink grapefruit is the one citrus that arrives at the sorbet machine carrying a problem, and the problem is not acidity. It is bitterness, and bitterness does not behave the way sharpness does. Handled badly the sorbet finishes hard and medicinal; handled properly it finishes long, faintly resinous and deeply refreshing, which is exactly why it belongs at the end of a heavy meal rather than at the beginning. Yield: 6

A refined Italian affogato in which delicate fior di latte gelato lets the aroma, crema, and roasted character of fresh espresso remain the true protagonist.

Gianduia is one of Piedmont’s great contributions to confectionery, combining cacao with the region’s celebrated roasted hazelnuts. The flavor developed in Turin during the nineteenth century and became central to pralines, creams, and gelato. A serious gianduia gelato should integrate chocolate and