TO TRY ONE SPOONFUL OF CIAO BELLA'S GELATO OR SORBETTO IS TO BE
INSTANTLY TRANSPORTED.
When you think of the most delicious and fresh gelato and sorbetto
in America, you are craving Ciao Bella. The premier gelato and
sorbetto maker in the country may be known for using the world's
finest ingredients--Sicilian lemons, Valrhona chocolate, Louisiana
pralines--but you don't need to travel the globe to experience the
bold flavors yourself. All you need is a handful of simple, fresh
ingredients; a standard ice cream machine; and your imagination.
The magic of this book is that once you learn how to make just one
easy custard or simple syrup base, you can dream up an infinite
number of flavors. In addition to being able to re-create Ciao
Bella's award-winning favorites, like Key Lime with Graham Cracker
Gelato or Hazelnut Biscotti Gelato, you'll be able to invent your
own combina-tions and mix and match more than 100 unbeliev-ably
indulgent frozen desserts.
From the PLAIN BASE:
- Italian classics such as GIANDUJA and PISTACHIO
- New American favorites like APPLE CARAMEL CRISP and PUMPKIN AND
SPICE
- Cutting-edge flavors like BOURBON BUTTER PECAN and ROSEMARY AND
OLIVE OIL
From the CHOCOLATE BASE:
- Exotic options from around the world like CHOCOLATE CHAI and
MEXICAN COFFEE
- Kid-pleasers like CHOCOLATE S'MORES
From the SIMPLE SYRUP:
- Sorbets such as WATERMELON, COSMOPOLITAN, and PEAR WITH BALSAMIC
SWIRL
- Make-your-own granita combinations (no ice cream machine required
) like COFFEE/CINNA-MON and RASPBERRY/SAUTERNES/HONEY
A special section called "Amazing Endings" tops off this delicious
volume, containing fun ideas for how to serve gelato and sorbetto
as the pros do--or with a more personal creative touch. With
hundreds of helpful tips, information on the best ingredients, and
a list of sources, this gorgeously photographed book ensures that
the best gelato and sorbetto you can imagine are just a churn away.
NOW, WITH THE HELP OF CIAO BELLA co-owner F. W. Pearce and chef
Danilo Zecchin, making gelato and sorbetto in your own kitchen
couldn't be easier. You'll add an exclamation point to any meal
with these tantalizing flavors:
- HAZELNUT BISCOTTI
- FIG AND PORT
- APPLE CARAMEL CRISP
- ROSE PETAL
- GREEN TEA
- POMEGRANATE CHAMPAGNE
- PEACH AND HABANERO CHILE
F. W. PEARCE is one of the founders and DANILO ZECCHIN is the
executive chef and master flavor creator of Ciao Bella. Fondly
called "America's gelato," Ciao Bella began in New York's Little
Italy in 1983. Ciao Bella was promi-nently featured on "The Oprah
Winfrey Show "when she chose Blood Orange Sorbetto for her holiday
special, and the company has received fifteen awards from the
National Association for the Specialty Food Trade. Ciao Bella has
appeared in hundreds of media outlets.
www.ciaobellagelato.com
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