The summer sun is turning sidewalks into sizzling pans, and the only thing on my mind is a cool, refreshing escape. But as much as I love walking down the ice cream aisle, lately I’ve been craving ...
In the small Italian town of Ruvo di Puglia, siblings Giuliana and Vincenzo Paparella carry on a 180-year-old family tradition making gelato from only three ingredients: milk, sugar, and eggs. It all ...
As soon as the thermostat soars past 90 degrees, we’re loathe to eat anything that isn’t at the very least cold, but in the best case scenario, totally frozen (especially our cocktails). Yes, that ...
LEO BULGARINI is a little obsessed with gelato. The Rome-born ex-sommelier and his wife, Elizabeth Foldi, spent two years scouring villages throughout Italy seeking those who still made gelato the old ...
Leave it to Italy -- a country where food and tradition go hand in hand -- to be home to the first university dedicated to the art of making gelato. In fact, the Carpigiani Gelato University, located ...
Compared to American and French ice creams, Italian-style gelato is made with less cream. <a href="http://www.saveur.com/pistachio-gelato-recipe">Get the recipe for ...
Vecchia Gelato and Cafe, owned by Bernard and Brianna Tamburello, offers espresso, pastries, pasta, sandwiches and homemade ...
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He learned how to make gelato in Italy. Now, he's opening a shop in Knoxville's Old City
Phil Tessier spent last summer in the Italian countryside learning how to perfect his gelato recipes. He didn't think he would ever move back to Knoxville. But now, Tessier is back in the heart of the ...
This story originally featured on Saveur. Gelato is a totem. Yes, it’s a dessert, but at this point in the collective American unconscious, it’s also an idea. An aspiration. Gelato is the ...
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