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A collection of news and information related to Gelato published by this site and its partners.

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    Jun 14, 2013 |Story| Pasadena Sun

  1. Altadena Junction: Curtains open on the summer stage

    Summer in Altadena — while usually pretty hot — also shapes up to be a fine place for entertainment for all ages.
    Summer in Altadena — while usually pretty hot — also shapes up to be a fine place for entertainment for all ages. This evening, for example, the California Shakespeare Ensemble presents "Shakespeare's Lovers" at Farnsworth Park. A small...

    Tags: Game of Thrones (tv program), Politics, Music, Foods and Beverages, Lifestyle and Leisure

    2. Jun 14, 2013 |Story| Baltimore Sun

  2. New, returning vendors poised to reopen Annapolis Market House

    A decade since the 2003 tropical storm that began its fiscal and operational woes, Market House in downtown Annapolis is expected to reopen in the coming weeks with a lineup of vendors selling falafel, gelato, sandwiches and crab cakes from the historic building.
    A decade since the 2003 tropical storm that began its fiscal and operational woes, Market House in downtown Annapolis is expected to reopen in the coming weeks with a lineup of vendors selling falafel, gelato, sandwiches and crab cakes from the historic...

    Tags: Sales, Sandwiches, Business, Homes, Annapolis

    3. Jun 3, 2013 |Story| Chicago Tribune

  3. New Sicilian ice cream sandwich hits town

    If you're a connoisseur of Sicilian gelato culture, you may already know gelato con brioche well. But for the rest of us, this Sicilian carbo-sensation, featuring hazelnut gelato smooshed between buttery, eggy layers of brioche marks a new culinary frontier. 
    Tribune reporter
    If you're a connoisseur of Sicilian gelato culture, you may already know gelato con brioche well. But for the rest of us, this Sicilian carbo-sensation, featuring hazelnut gelato smooshed between buttery, eggy layers of brioche marks a new culinary...

    Tags: Italy, Foods and Beverages, Lifestyle and Leisure, Ice Cream

    4. May 31, 2013 |Column| Orlando Sentinel

  4. Where to find the best ice cream – and other frozen treats – in Orlando

    Here are my Top 10 cool treats for taking the edge off the heat
    When the sweat drips from your brow and the asphalt seems to melt your shoes, bring on the brain freeze. From Italian ices to velvety gelato to gourmet turns on comfort food, there are sips, slurps and swallows to soothe the rising temperatures. Here...

    Tags: Orlando, Gardens and Parks, Travel, Lake Buena Vista, Volusia County

    5. May 25, 2013 |Story| Chicago Tribune

  5. Hard times make Bologna's chefs spill truths

    BOLOGNA, Italy — In downtown Bologna, dinner's cooking in a first-floor apartment overlooking the Piazza San Francesco and its imposing 13th-century red-brick church. Vegetables are being chopped, a piece of fish is rinsed under the tap. Bouillon simmers in a pot on the stove, a delicate column of white steam rising into the air.
    BOLOGNA, Italy — In downtown Bologna, dinner's cooking in a first-floor apartment overlooking the Piazza San Francesco and its imposing 13th-century red-brick church. Vegetables are being chopped, a piece of fish is rinsed under the tap. Bouillon...

    Tags: Travel, Pasta, Tourism and Leisure, Restaurants, Cooking and Gastronomy

    6. May 16, 2013 |Story| Chicago Tribune

  6. Pasticceria Natalina's Natalie Zarzour to fill in at Black Dog Gelato

    Remember Natalie Zarzour? A few years ago, she was owner, chef and face of Pasticceria Natalina, the Andersonville bakery both lauded and pilloried for her uncompromising standards. You can read more about Zarzour in <a href="http://kevinpang.tumblr.com/post/45252723338">this 2010 profile</a> I wrote, but her philosophy in short: Americans are poisoning themselves with industrial, additives-laden food, and providing them with pastries made from wholesome ingredients <strong>&mdash;</strong> even if it costs three times what the store next door charges <strong>&mdash;</strong> is a public service.
    Tribune reporter
    Remember Natalie Zarzour? A few years ago, she was owner, chef and face of Pasticceria Natalina, the Andersonville bakery both lauded and pilloried for her uncompromising standards. You can read more about Zarzour in this 2010 profile I wrote, but her...

    Tags: Restaurants, Pies and Tarts, Foods and Beverages, Lifestyle and Leisure, Ice Cream

    7. May 12, 2013 |Story| Orlando Sentinel

  7. Orlando Sentinel restaurant review: Crimson Tavern

    My expectations are rarely high for restaurants in airport hotels. The emphasis is often sustenance for transient visitors, not a taste of local flavor.
    My expectations are rarely high for restaurants in airport hotels. The emphasis is often sustenance for transient visitors, not a taste of local flavor. So when Crimson Tavern opened inside the Orlando Airport Marriott with a focus on sourcing local...

    Tags: American Express Company, Orlando International Airport, Zellwood, Orlando Hotels, Ocoee

    8. Apr 27, 2013 |Story| Los Angeles Times

  8. Recipe: Olive oil gelato

    <strong>Olive oil gelato</strong>
    Olive oil gelato 1 hour, plus refrigerating and freezing times. Serves 8 6 extra-large egg yolks 1/4 cup cornstarch 3 cups whole milk 3/4 cup plus 2 tablespoons sugar 1/4 cup nonfat dry milk powder 2 tablespoons light corn syrup 1/2...

    Tags: Foods and Beverages, Lifestyle and Leisure, Ice Cream

    9. Apr 27, 2013 |Story| Los Angeles Times

  9. Recipe: Bittersweet chocolate tartufo with olive oil gelato and olive oil-fried croutons

    &nbsp;
      1 hour, plus setting times. Serves 8 Chocolate glaze 1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 2 tablespoons brandy 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 1. Cut the chocolate into 2-...

    Tags: Foods and Beverages, Breads, Lifestyle and Leisure, Croutons, Ice Cream

    10. Apr 27, 2013 |Story| Los Angeles Times

  10. Master Class: Nancy Silverton opens up to olive oil in desserts

    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an exception I make more than once, is olive oil. Although we normally think of olive oil as something to use to make a vinaigrette, saut&eacute; <em>soffrito</em> or season meat, when used in a dessert, the flavor of the oil can be the perfect complement to the simplest dishes.
    Call me old-fashioned, but I am not a fan of the current trend wherein bacon, avocado and other ingredients normally considered staples of savory cooking are used to make desserts, instead of, say, a BLT. The only exception to this rule, and it's an...

    Tags: Restaurants, Foods and Beverages, Lifestyle and Leisure, Ice Cream, Osteria Mozza

    11. Apr 24, 2013 |Story| SFL

  11. Timo's on your side

    <img src="http://interactive.sun-sentinel.com/images/restaurantstars/4stars.gif" alt="" />
    It's probably no surprise that a 90-seat neighborhood restaurant is packed on a Saturday night. But on a Wednesday night? In late April? Even more surprising is that Timo this month celebrates its 10th anniversary. If you want to see a successful...

    Tags: Sunny Isles, Chocolate Cake, Sea Bass, Coconut, Black Truffles

    12. Apr 7, 2013 |Story| Los Angeles Times

  12. Uruguay: Coastal reveries, away from it all

    COLONIA DEL SACRAMENTO, Uruguay &mdash; Straddling the crest of a sand dune, my back to the Atlantic Ocean, I watched a Uruguayan boy net fish in a river lagoon. He waded through the chest-high water, dragging behind him the reflection of the setting sun.
    COLONIA DEL SACRAMENTO, Uruguay — Straddling the crest of a sand dune, my back to the Atlantic Ocean, I watched a Uruguayan boy net fish in a river lagoon. He waded through the chest-high water, dragging behind him the reflection of the setting sun....

    Tags: Travel, Trips and Vacations, Oceans, Steaks, Buenos Aires (Argentina)

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