FODORITES GELATO DICTIONARY
#1
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FODORITES GELATO DICTIONARY
We are looking forward to our upcoming trip and the opportunity to enjoy of Italy's greatest achievement--- authentic gourmet ice cream, a.k.a. gelato. <BR> <BR>We have read on history, maps, etc., but still feel as if our preparation is lacking a critical item; a gelato glosary. <BR> <BR>I've gathered the following terms, but it aches my heart to think of those I may be missing. So, PLEASE feel free to update this first "FODORITES GELATO DICTIONARY" <BR> <BR>FLAVORS <BR>cioccolato - chocolate <BR>fragola - strawberry <BR>lampone - chunky raspberry <BR>nocciole - chunky hazelnut <BR>vaniglia - vanilla <BR> <BR>STYLES <BR>affogato - smothered ice cream (better defined as ice cream with whiskey) <BR>Cantinola - ice cream truffle with chocolate coating. <BR>frullati- cold fruity shakes in a wide variety of flavors <BR>granite- a traditional Italian ice <BR>tartufo - a soft, light ice cream <BR> <BR>TERMS AND CONDITIONS <BR>"con panna" - to make sure your scoop comes slathered with whipped cream. <BR>Produzione Propria - genuine homemade treats <BR>Mangia - eat <BR> <BR>Please, only contribute from personal experiences. This is a serious effort. :-^)
#8
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Tartufo=truffle, a very chocolaty chocolate, among my top 2 flavors <BR>Crema=extra vanilla <BR>Bacio= chocolate and hazelnut (other of my top two) <BR>Limone=lemon, duh, ...but my son's favorite combination cup was chocolate and lemon.... He still talks about it.
#11
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Go to http://athena.prs.k12.nj.us/users/jwoods/home.html <BR>for Jan and Jan's 1995 gelato tour. A neat site.
#12
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When in Venice try the Malaga, a sort of rum-raisin and, if fortunate enough to find yourself in the little Sicilian town of Noto, go the the historic Corrado Costanza's for Rose Petal Gelato. It is a very old recipe and fills your nose with the fragrance of rose petals as it caresses your throat. <BR>Buon Appetito and Buon Viaggio!
#13
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a few additions and corrections: <BR>pistachio=pistacchio <BR>cinnamon=cannella <BR>hazelnut (but not necessarily "chunky")=nocciola <BR>almond=mandorla <BR>cherry=ciliegia <BR>peach=pesca <BR>apricot=albicocca <BR>coffee=cafe <BR>medlar fruit=nespola <BR>walnut=noce <BR>prickly pears=fichi d'India <BR> <BR>Some of these are mainly granita flavors rather than gelato flavors. The flavors vary by locality and sometimes by season. <BR> <BR>Usually the words for fruit trees are masculine, while the words for the fruits themselves are feminine (e.g., an "arancia" grows on an "arancio"), but both fig tree and fig fruit are "fico" not "fica" ("Fica" is a very vulgar word) <BR> <BR>Frutte di bosco are wild woodland fruits (like wild strawberries and other mixed fruits)
#14
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Hi Nancy, <BR> <BR>what "molti sapori" said! <BR> <BR>when I asked the gent serving up the gelato what 'frutti di bosco' meant - he said 'mixed fruit' - it looked a lot like raspberries, strawberries, etc etc mixed in. <BR> <BR>heavenly! and I love mangos too, hence my mixing mango gelato with the frutti one (tutti frutti!)... <BR> <BR> if you like Thai food, they have a great dessert (in season, maybe) which is sliced mangos, sweet sticky rice, with a sugar syrupy stuff dribbled on top. (but this has nothing to do with gelato, btw - sorry!)
#18
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The best granita and gelato is Sicilian, but so many Sicilians have moved north for jobs and business opportunities that the rest of Italy now benefits. But don't forget that it's still Sicilian. <BR>P.S. Another flavor that I forgot to mention: <BR>apple=mela