Very are very excited to bring a few of our more exotic gelato flavors to the New Times Pairing Event at the Broward County Convention Center.

Come taste:

Chocolate Orange

– Premium Belgian milk chocolate is accented by local Florida oranges. The secret to this complex pairing is in the essential oils of the fruit’s skin. These oils deliver a fuller citrus flavor along with some natural bitterness that marries perfectly with the richness of the chocolate.

Figs and Honey

– Simply Beautiful…We do this most ancient of pairings very faithfully. Both of the main ingredients are rock stars on their own and come together to form a super group, no embellishments needed just California figs lightly sweetened by local honey.

Mandarin Orange and Ginger

– Looking for something a little different? In need of a sophisticated wake up call for your pallet? Allergic to dairy? If you answered yes to any of these questions we have just the thing. Our Mandarian Orange and Ginger is a dairy free soy based gelato that is crisp, clean and packs a real white hot punch of fresh ginger.

Hazelnut

– In the mood for something more subtle or even seductive. Try our Hazelnut. We have fresh organic Oregon hazelnuts specially roasted and ground for our use. This flavor is luxurious and earthy.

Raspberry

– This flavor start and finishes with fresh whole raspberries. Sweet and a little tart this sorbeto pairs very well with white or dessert wines.

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.

Excerpt from Article By Hans Susser from the Website www.endlesssimmer.com

“While not a prevalent flavor in the United States, rose is fairly common elsewhere. Across the Middle East, particularly Iran, it is used to flavor all manner of sweets. Ice cream is the only use of rose in food that I have found palatable. Rose candy tastes like grandma’s perfume to me, and rose scones just taste wrong. But the ice cream gives a nice rounded sweetness that is just right for such a delicate flavor. The rose petals themselves are not really potent enough to stand up to the amount of sugar and cream that ice cream requires, so it’s fleshed out with rose water.”

At Gelato Petrini, we use a kosher and natural rose water and fresh roses from a local Florist (Thank You Field of Flowers in Boca Raton!). The results is a delicate gelato that compliments certain fruit flavors and of course, Vanilla Bean.

We pint our Rose Petal gelato for Epicure markets, so for those of you who live in North Miami, you will find this delicious and unique flavor in the frozen food section. Or, come taste Rose Petal Gelato at our flagship shop in Boca Raton, The Gelato Shoppe Petrini.

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.

What a match…Irish stout and Belgian chocolate come together for Gelato Petrini’s award winning Guinness and Chocolate Gelato. It is the rich, chocolatey notes of Guinness Stout that highlight some of the more delicate nuances of real Belgian Chocolate, while the sweetness of the chocolate gently tames the bitter hoppiness in the stout. Well balance and pleasing on the palate, Guinness and Chocolate a dollop of creama and some garden fresh berries are a great way to end a dinner of beautifully grilled chops or even a gourmet burger. Great dessert option for Irish Pubs!

We are pleased to announce that Gelato Petrini will be exhibiting at the summer Fancy Food Show in Washington, DC. The show will run from June 17th through the 19th. Come and visit Booth #5369 and sample some of Maestro Gelatiere Mauro’s award winning authentic Italian gelati and sorbetti. We are so excited to be a part of this great event and cannot wait to see you there.