Is a semi-frozen dessert of sugar, water, and flavorings originally from Sicily, although available all over Italy. Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. (Steingarten 371) This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Granita is often found served as a slush-type drink rather than a dessert, in a paper or plastic cup with a plastic lid and a straw (often a spoon straw).
Is Italian ice cream made from a liquid, milk or water; a solid, sugar, fats or sweeteners; flavorings, pastes, fruit powders; stabilizers, guar gum, locust bean, etc.; emulsifiers, mono- and digylcerides; and air. The process in which gelato is made varies on the ingredients used as it can be made using a hot process, which includes pasteurization or as a cold process which doesn't require pasteurization. Both processes require a gelato batch freezer, which makes the end product by mixing the ingredients and incorporating air. Like high-end ice cream, gelato generally has less than 55% air, resulting in a denser and more flavorful product.
Is an Italian word that refers to a class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It also refers to an ice cream sandwich, in which the bread is a lightly toasted croissant. The word means "half cold" in Italian. It has the texture of frozen mousse. Such a dessert's Spanish counterpart is called semifrío. In Italian cuisine, the Semifreddo is commonly made with gelato as a primary ingredient.
Is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form). It is also popular in Argentina, where it is known as sambayón. In Colombia, it's known as sabajón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
Is a custard-based dessert. It is possibly Italian in origin, but may also be derived from the trifle or tipsy cake, popular British desserts. To make Zuppa Inglese, wedges of sponge cake or delicate cookies such as ladyfingers are dipped in sweet wine or light liqueur, then layered with whipped cream, diced candied fruit, and chopped bittersweet chocolate. It is also a popular Gelato flavor.
Is a sweet chocolate containing about 50% hazelnut paste. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, the Italian region where hazelnut confectionery is common. A related product from Ferrero is Nutella, which was originally called Pasta Gianduja, as a marketing ploy to appeal to children. Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste.
Is a triple-cream cheese made from crème fraîche, denatured with tartaric acid. Sometimes buttermilk is added as well, depending on the brand. After denaturation, whey is removed without pressing or aging.One can manufacture mascarpone by using cream, tartaric or citric acid, or even lemon juice.
Mascarpone is milky-white in color and is easily spread. When fresh, it smells like milk and cream. It is a main ingredient of the world famous tiramisu.
Versione Italiana