Espresso and Pastry with Gelato, a Good Time for All!

Recent rumor mills have been spilling about the end of coffee, as in finito, in our lifetime.  The claim is that the wild Arabica plant will no longer be able to grow and produce coffee beans. No need to engage in a swirling pool of environmental studies, rest assured that morning cup of coffee is still secure. For the purpose and soul of coffee lovers this shall provide proper celebration with pastries, gelato, and that oh so adored beverage, espresso.  The groups that will find the end of coffee preposterous get the buzz on here!

Espresso

Affogado

In most coffee shops in America the Italian coffee lingo that flies around and has become everyday talk for the repeat customer, most of those fancy words for drinks begin in the original form of espresso.  Italian born and created by forcing a small amount of water through finely ground coffee beans gained popularity with the rise of urbanization in Italy thus becoming a key in socialization that still holds its magic today. Many creations have presented themselves since the beginning but there are a few true ways to revel in espresso. Enjoy an Affogato, Italian espresso that is poured over gelato drowning it with glory.  This frozen beverage can be served alone any time of the day or with pastries after dinner. Another wonderful pairing with espresso is Biscotti, Italian cookie like pastries that are baked twice to pull out moisture have sweet, dry, crumbly attributes and are flavored in many ways with spices, fruits, and nuts.  Typically the biscotti are dipped into an espresso beverage to soften for eating.  

Sfogliatelle

The pastry possibilities that can be accompanied by a warm espresso drink and cold scoop of gelato are numerous.  With fall flavors at their peak and holiday entertainment commencing it is a treat to introduce espresso and pastry and gelato to enhance the social atmosphere of any household party.  Along with customized biscotti, and Affogato, serve Sfogliatelle, Italian pastries from the province of Salerno with a layered texture in the shape of a shell use an orange-flavored ricotta filling and serve with orange peel aside espresso.   

Another way to enjoy pastry and gelato is this sophisticated take on an “ice-cream sandwich” with using Pizzelle, a waffle-like cookie that varies between crisp and crunchy or soft and chewy. A pizzelle iron is used in cooking the dessert, giving it a characteristic snowflake pattern. Serve a sandwich with gelato between two of the pizzelle and drizzle with a topping sauce such as caramel infused with anise flavored liqueur. The kid within is sure to come out while enjoying this twist on a dessert treasure in the most sophisticated of manners.

 While hosting serve or display espresso, pastry, and gelato and watch how coffee can bind people together giving credence to the socialization aspect. Certainly when served with delicious Italian desserts there will be a smiling crowd present.

The Italian Way

“There are 2 kinds of people in the world, those who are Italian, and those who wish they were Italian,” Mario Batali, a famous Italian-American chef spoke these words at a food and wine festival conveying the passion for Italian food. 

 

Entertaining with Italian food is as easy as it is delicious!

Anti-pasti, served as a first course at formal Italian meals, consists of meats, cheeses, olives, roasted vegetables, and is served with crusty bread.  The pure joy of anti-pasti is that it can be prepared in various spreads customized to taste of the crowd.  Typical meats used are prosciutto, capicola, sopressata, and aged cheeses such as parmesan, asiago, and provolone.  

The upcoming holiday season brings out of town guests and a busier social calendar, having the staples for anti-pasti on hand is the first step to hospitality and reduces the inconvenience with time consuming preparations of other choices. Success in an Italian’s kitchen has a visual presence with hanging prosciutto and a giant wedge of parmesan cheese. Anti-pasti creates an instant atmosphere of conviviality amongst groups of friends and family and can be enough to entertain for hours.  

  

Sauce simmering on the stove on Sunday morning through mid-afternoon is a staple for many Italian-American families.  Traditionally the sauce, or “gravy”, is prepared with meats and served with pasta. The Sunday sauce has even been transported to stadiums for tailgating feasts, using a large pot on top of a grill to boil the pasta, thus never skipping a week.  For a Sunday sauce/gravy recipe, ask friends who are Italian or a local Italian chef, they will share tips from a handed down version that is perfected. The serious commitment to food and the simplicity behind it create the unparalleled joy of sharing present in these Italian preparations at family tables.  The absolute comfort of a homemade sauce/gravy translates the taste to a feeling of being part of an Italian family for guests. 

Rich tradition along with vibrant entertainment is easily achieved through the Italian way of food.  Regardless of if the family hosting and their guests are Italian or not, the collective anti-pasti, the palliative Sunday sauce, both give credence to Batali’s statement come the following Sunday.  

Molto bene!