Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'
Not too long ago, the ice cream freezers in most supermarkets consisted of no much more than the run-of-the-mill flavors—chocolate, vanilla, and maybe a butter pecan. Enjoying a few scoops of gelato meant booking a trip to Rome.
These were dark days for lovers of the Italian frozen dessert, but F.W. Pearce was about to change all of that when he answered an ad in The New York Times advertising a small gelato company for sale. With nothing more than a tiny manufacturing space in Manhattan, an ice cream freezer, and a staff of one, Pearce managed to make his company, Ciao Bella into one of the most innovative and popular American gelato-makers today.
But it wasn't just the introduction of the product to American audiences that made Ciao Bella into the sweet institution that it is. Pearce and his partner, chef Danilo Zecchin have created a roster of flavors that's not only satisfying but keeps gelato and sorbetto lovers consistently satisfied and intrigued with flavors such as Blood Orange, Cayenne Chocolate, and Indonesian Cinnamon.
This week we are thrilled to share recipes from the newly released Ciao Bella Book of Gelato and Sorbetto. We'll begin with Ciao Bella's Gelato de Crema, a mild yet incredibly rich base for many of the recipes in the book, continue on with a tart and tangy Greek Yogurt Gelato, and finishing up with a refreshing Grapefruit and Campari Sorbetto.
Win 'The Ciao Bella Book of Gelato and Sorbetto'
Thanks to the generous folks over at Clarkson Potter, we are giving away five (5) copies of The Ciao Bella Book of Gelato and Sorbetto this week. All you have to do is tell us about your first encouter with gelato in the comments section below.