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!

Halloween Entertaining, Italian-ish

Ghouls and ghosts (okay, candy) delight the children, while everyone varies on the tolerance scale of all that comes with Halloween; it admittedly is enjoyable to delve into the fun themes of the holiday and makes for easy entertaining.  Italy has increasingly upped the amount of Halloween festivities each year showcasing more American custom through costume parties, storefront decorations, and themed castle/landmark tours.  Traditionally Italians celebrate All Saints Day on November 1, but with Halloween becoming increasingly popular in Italy in turn let us pay homage to pasta, parmesan, and gelato. Incorporate Italian influences by way of food to reignite the sometimes stale themes used in sync with the obvious treats this October 31.  

If it is possible to make trick-or-treating even more of a headliner this Halloween, opt to throw a casual get together before, during, or after the kids rally for candy. This is a great way to steer away from focusing on candy and allots time to enjoy the day with neighbors, family, and friends.  The most exceptional way to do this is balancing the menu with respect to kids and adults.

This fried vermicelli dish cuts like a pie for easy serving, will have guests asking for the recipe, and can be passed off easily to the pickiest of eaters.  

Fried Vermicelli Recipe courtesy of Rachael Ray

 Nothing says “kid party” quite like popcorn.  Have bowls of fresh hot-air popped popcorn that is fun for kids and irresistible to adults with an upgraded version. Fry diced pancetta until crisp. Make popcorn. Toss together (some fat included) with generous shaves of Italian aged parmesan.  Serve hot. Make copious amounts, it is a sure bet. 

For the piece de resistance, gelato!  The kids will certainly be happy to hang in costume with friends while participating in a create-your-own sundae bar.  Serve gelato in bowls made from small pumpkins for extra appeal alongside a toppings bar inclusive of candy favorites and festive sprinkles.  Have options more suited for the adult palate available as well, a bowl of ground cinnamon, chopped nuts, dried fruits, and perhaps a bourbon butterscotch sauce. Chances are no one will pass up such a novelty. 

For an easy tutorial on how to make pumpkin bowls be sure to view the steps listed, this prep work should be done in advance in order to leave time for the bowls to cool completely prior to holding gelato.  

Another way to feature gelato at the party, served in flutes with prosecco, an Italian white sparkling wine! For the youngsters pick up the Blood Orange flavor of San Pellegrino Italian soda, it is all natural and delicious and such a thematic color for the holiday. Check a local grocery store, if it does not carry the product ask a manager to order it before Halloween, usually this request can be accommodated and is reason to the vast amount of stores in my proximity having it in abundance. Serve the drink in clear cups set out with paint markers for the kids to decorate (or straight out of the can) with festive straws which can double as a go-home favor.  Salute!

Incorporating the Italian way of living through togetherness and food amongst the typical Halloween party fare will certainly secure attendance at future themed evenings and create memorable moments, fun for all!

The Fall Scoop

Fall has officially arrived, in with the season comes the culinary delights people have been clamoring for during the long heat spells of summer. National coffee shops have even reported a shortage on their pumpkin flavor syrups, unable to predict the increasing popularity of the fall beverage trend.  While foods that correlate directly to a particular season, holiday, or tradition, certainly exist it is important to find ways to keep everyday favorites from being left behind. 

Photohraphy by Andrew Scrivan

Before jumping into fall full-throttle, take note this year’s impeccable fig crop transcends late summer and will represent itself against the more traditional fall contenders. The abundance of fruitful stateside fig trees, largely popular as a result of the ancestral trend of bringing over a sapling from a family tree in Italy to plant in a new garden, will allow for extended eating of the sweet marvels.  To use fresh figs with a fall twist it is neat to incorporate them with the top October foods of Italy.   Fall festivals throughout Italy celebrate truffles, chocolate, chestnuts, and mushrooms.  Ideas include fig jam for dipping chocolate, baked figs tossed in pasta with porcini mushrooms, olive oil, and prosciutto, and figs to be roasted alongside the chestnuts. Figs for fall!

Cinnamon and Pumpkin Gelato

  Another Italian treat that must refuse to adhere to a particular season is in the form of dessert, gelato. It is not just used as a means to cool down in the heat, but the rich texture is the perfect accoutrement to many fall favorites.  Once it is time to throw hands up and commit to the colder months ahead the best course of action is to spend a day apple picking. This will translate into gathering the family together to make a favorite apple dessert recipe (warm pie, crisp, cake… endless possibilities), this year adorned with a scoop of gelato. Add gelato to spiked cider for festive fall adult entertaining, and to make the impending winter months seem a bit more enjoyable.

Even simplicity reigns, grill up those figs and serve with gelato and unlimited topping selections!

Truly, gelato adds depth and decadence to all the fall flavors, even the hot commodity in the coffee world. The infamous pumpkin spice latte topped with a scoop of gelato may cause a full blown frenzy!

Pumpkin and cinnamon gelato is now available in Pino Gelato locations (in plentiful amounts)… oh the possibilities! 

Pumpkin Gelato

Andiamo a la Cucina!

Who is in the mood for desserts? Homemade desserts?

Today, we would like to share one of our favorite recipe, so let's go to the kitchen! Andiamo a la cucina!

Rum Cake Topped with Pino Gelato

Ingredients for the cake:

2 cups of butter

7 eggs

2 ½ granulate sugar

1 tablespoon of vanilla extract

3 cups of flour

2 tablespoon of baking powder

½ teaspoon of salt

1 cup of heavy whipping cream

1 cup of chopped walnuts or pecans

Directions for the cake:

Mix butter and sugar thoroughly until blended

Add the eggs one at a time

Add the vanilla extract

Sift together all dry ingredients, alternately mix flour, cream to butter mixture.

Pour into cake pan and sprinkle with chopped walnuts or pecans in between the layers.

Bake at 350 degree for 35- 40 minutes. 

Ingredients for the rum demi-glaze:

2 cups of sugar

½ cup of butter

3 cups of water

4 tablespoons of vanilla extract

1 cup of dark rum

  

Directions for the rum demi-glaze:

Preheat the pan and add butter, sugar and water to boil.

Add vanilla extract and rum

Note: Do not overheat to retain the rum flavors

Once the cake is baked, remove from the oven and poked 6 to 8 holes to drench the rum demi glaze.

Let it sit for 20 minutes before serving.  

Decorations: 

Fresh fruits

Tampered chocolate 

Fresh mint leaves

Whipped Cream

Buon Appetito!

Dominic Leong at A Gourmet Sensation event in Cincinnati in September 2012