Gelato, A Culinary Art Trend

                                         Credit: Helen Rosner

Basil, Parmesan, and scrambled egg… far from typical gelato flavors, these wacky creations are appearing on menus across the world.  The pioneers of the exotic gelato trend are forerunners to note during July’s National Culinary Arts Month celebrations.  Veering from the course of traditional and pushing culinary limits are highlighted features of honoring Culinary Arts Month, and there certainly is a bundle of it out there to explore in the gelato industry.  Gelato has lent acquiescence to five star dining, breakfast, and hangover cures in the limelight of sweeping food trends. 

For the sophisticated palate the fine dining appearance of gelato is becoming increasingly more common.  The cold treat makes a nice pairing in local produce flavors, such as basil, tomato, and jalapeno when plated with a simple dish, such as a mozzarella salad.  Snap that theory into reverse and the gelato can take on the cheese role with flavors ranging from Parmesan to ricotta and served with roasted vegetables and a balsamic and olive oil drizzle. Steamroll: gelato actually does indeed come in both balsamic and olive oil flavors as well.  Do not hesitate to try these atypical flavors, the result in any which way presented, is a true culinary delight. 

"Heaven"

Bring on the bacon! Salted buttered caramel bacon gelato is described as “Heaven” in the recipe title on Chef Tom’s Blog; he created this dream come true.  A London gelato shop has delved into the breakfast scope of gelato with scrambled egg, Blood Mary (apparently gelato is recommended as a hangover cure), and with adaptations of breakfast cereals and staples such as French toast and pancakes. Some forward thinking bartenders have infused gelato with different spirits and liqueurs to capitalize on the presence of the buzz gelato brings to a (drink) menu.  The fact that gelato has been validated to be eaten first thing of the day or used for a ‘cheers’ by a group of friends, sounds like complete culinary achievement.

Be on the look out for the evolving and limitless trends and celebrations of gelato particularly this month in the realm of culinary achievement.  Be sure to explore local communities, National Culinary Arts Month brings special menus, superior creations, and an advantageous opportunity to explore food trends. Enjoy the traditional but revel in the delectable art of the gelato trends, for breakfast anyone?  

What is the most outlandish gelato flavor you have ever tried?

Pizza Cones for the Family!

The kids are out of school for the summer, now it is time to figure out what to do with them.  Long hot summer days, rainy days, or once the crew officially has had too much beach, camp, and kickball, the place to turn is in the kitchen.  Pizza cones are the route to take to entice little chefs to learn to prepare a quick, fresh, and mess-free transformation of the beloved pizza slice. 

Pino Gelato’s pizza cones lead as forerunner of the Crispycones state-side debut a few years ago, stemming from the popularity abroad.  The pizza cones immediately took off after coverage on the Food Network’s television show “Unwrapped”, and have been a lasting hit since. Crispycones, based off of an Italian company’s creations, are made with special flaky dough with a seal on the bottom that is filled with a variety of quality ingredients from cheese to Caesar salad.  The individual cones are prepared fresh daily and baked to perfection on the spot. 

Here comes the fun part for the kids!  Stop into a Pino Gelato location offering pizza cones and allow them watch custom pizza cones be prepared in front of their eyes.  A handful of pizza cone making kits are available for order online to truly delve into the DIY project, and purchase the fresh ingredients at a grocery store or via our store.  Pino Gelato plans to have a pizza cone making class at their Hilton Head, SC flagship location (potentially at others) later this summer.  Stay on our social media radar and website for specific details, and keep the kitchen clean by bringing the kids to ours! 

The pizza cones are best described by Pino Gelato CEO, Ramona Fantini, “This product is a healthy, easy meal for patrons in need of a quick lunch, children who want a fun meal and everyone in between”. Certainly, the entire family benefits from an activity that encourages creativity in the kitchen and enjoying the delicious creations the kids made.  Let the little ones venture out from summer boredom and become pizza cone masters. 

Pino Gelato's New Scoop

Happy New Year my fellow Gelatorians!!!

We are almost a week into the new year, and we hope your New Year’s Resolutions are going strong. Our resolution for this year is to help you succeed in yours and to share your stories and experiences of Pino Gelato. To give you the extra boost of support since you have supported us, we are introducing the Corners of 4! They are significant pieces that make up a harmonious Pino Gelato experience.

Community - one big family of gelatorians (gelato lovers) and outreach
Environment - helping to protect the planet
Italy - origins of gelato
Gelato - shocking, we know

The Corners of 4 is like a delicious Italian pizza, complete with sauce, cheese, and toppings that rest on a whole-wheat foundation named Pino Gelato. By the end of each month, you‘ll experience the whole pizza. Each week, we will serve you a different slice of the Corners of 4 here with your experiences, events at Pino Gelato, and a few other things up our toques (chef’s hat).



Now, back to those New Year’s Resolutions. Pino Gelato is ready to help on what we hear as one of the most common resolutions….

Every year, we hear people deciding that it’s time to get in better shape (which is fantastic!), and it tends to include exercising more and eating better/giving up desserts (that’s where it goes downhill). Who wants to give up their craving for sweets?! Not I, says the blogger.

This year, that is going to change for you with gelato! Gelato is a different kind of dessert that you don‘t have to give up. This delectable dessert consists of all natural ingredients that give it a rich, mouth-watering, full bodied flavor. The best part of all for your resolution: 93% fat free!!! It is made with milk instead of cream which allows it to be so much better for you than ice cream and other desserts! If you need something dairy free or just desire something different, try our soy-based gelato or sorbets. After savoring every bite at Pino Gelato, your cravings will be fulfilled, and you will feel great because you know that you chose a healthy treat.

Allow yourself to be healthier this year and celebrate with a scoop of gelato!

Pino Gelato visits Cincinnati, Ohio

Last weekend, Dominic Leong attended the 22nd edition of "A Gourmet Sensation" in Cincinnati, Ohio. Since 1974, this prestigious event has gathered talented chefs from all around the country every year for a special evening to benefit the Hospice of Cincinnati.
This year, approximately 1,200 guests attended and enjoyed the various delicacies prepared by 23 chefs from Texas to South Carolina!

Ron and Carol Harris

Licensees Ron and Carol Harris from Pino Gelato Bistro in Dublin, Ohio, joined Dominic to show what we can do with gelato and sorbetto.

Let's starts with "Crespelle" or Italian crepes....

Crespelle with fresh berries, topped with whipped cream and mixberry gelato

 Love coffee? The "Affogato" is your drink! It literally means drowning gelato in espresso. Add some whipped cream and chocolate sauce and enjoy!

Or if you prefer something stronger, we suggest pouring a shot of coffee liquor over vanilla bean gelato or vodka on top of lemon sorbetto.

Email us at pinogelato@gmail.com for recipes

Molti crespelle!

From 6 am until 11:30am, Dominic made more than 300 crespelle.
And guess how long it took the guests to eat them all?
One hour and a half!

The line never stopped from 7:30pm until 10:50pm, which may explain why we were invited to come back next year!

Great job Dominic, Carol and Ron!