Celebrating the traditional flavors of Italy

We have just gotten back from the Fancy Food Show in Washington DC where we filled our stomachs with many new and interesting products. It was inspiring to see the vast array of artisanal offerings the world over. If you stopped by the booth, thanks again…you guys were awesome and great grassroots markets to boot. We heard it many times, “so and so told me I had to come by and try the lychee” or “my colleague said you guys have the best thing she has tasted this year at the show.” We were thrilled with the feedback and glad you all enjoyed our labors. We also learned that while many of you were not very familiar with some of our classic Italian recipes they were still very “craveable.” So I thought that maybe a formal introduction to a few our favorites might be in order…

Millefoglie

– Millefoglie – Loosely translate into “a thousand leaves” and is as known as creme patissiere or Italian Wedding Cake. Our delicate Millefoglie recipe is inspired by our professor and famous gelatiere from Rovigo, Italy, Filippo Zamperon. Gelato Petrini combine beautiful Italian ingredients such as Marscapone cheese and marsala wine to create a wonderfully light and oh-so creamy gelato that has a sophisticated finish thanks to the Marsala wine. Think about what we expect from luxurious Tiramisu without the espresso. Our recipe is topped off with a touch of homemade strawberry sauce.

Fior di Latte

– Literally translates as Milk Cream, even though it contains no cream whatsoever. Our Fior Di Latte is a study in culinary restraint. It is more defined by what it is not than what it
Is. Refined, milky and ethereal, even vanilla would mask the subtle nuances of this recipe. Fior Di Latte is a perfect accompaniment to stronger and bolder flavors like bruleed figs, dark chocolate mousse, or even a rich cheese plate of gorganzola dulce. In Italy it is said, that you can judge the quality and experience of a gelatiere based on the taste and texture of his Fior Di Latte. We invite you to test ours…

Cassata Siciliana

– A traditional and much beloved dessert from the area of Palermo, Sicily. It is made with real ricotta cheese, marzapan (almond) paste and candied nuts and fruit. Chef Mauro has painstakingly formulated this recipe to reflect his love for this pastry. It is considered to be one of Gelato Petrini’s signature flavors and is always a quick trip home for Italian expats or tourist.
The Gelato is rich and has a slightly floral flavor of almonds and is studded beautifully with candied fruit.

Zabaglione

– An Italian dessert made with egg yolks, sugar, and a sweet wine (usually Marsala wine, but in the original formula Moscato d’Asti). It is a very light custard which has been whipped to incorporate a large amount of air giving it a velvety mouth feel. Zabaglione is traditionally served with fresh figs but can also compliment fresh berries or cake in a parfait fashion. Our gelato version is delicious eaten by its self or used in just this same way. It shares some similar note with America’s favorite Christmas delight: Egg Nog.

Crema

– Sweet and decadent with the subtlest hint of citrus, our crema recipe is inspired by the pastry
creme that Italian chef’s use to fill their bigne or Italian doughnut.

Gianduia

– Is a typical chocolate confection from the region of Piemonte, in Northern Italy. Gianduia is one of Gelato Petrini’s most popular flavor and marries Dark Belgian Chocolate and Organic Oregon hazelnuts into a balanced and creamy union that is something to definitely write home about. If you are like us and have a weakness for Nutella we have your next food addiction.