2023-06-23 03:15:00
– Gelato! Gelato! If Italian ice cream was told to me…
A very nice cookbook and family book, with lots of sweet recipes in it.
Published today at 05:15
One of the voluptuous and candid illustrations by Larissa Bertonasco, the author’s niece.
Larissa Bertonasco
The calendar is formal. We are in summer. And in summer, we slurp ice cream. It’s like that. A vital need for softness and freshness that wells up in our bodies when the star falls. This silly intro to announce the release of a great book published in Geneva by La Joie de Lire. “Gelato! Gelato! The best Italian ice cream recipes” is the result of the collaboration between an uncle and his niece, Massimo and Larissa Bertonasco. The first, ice cream parlor in Amsterdam, signs texts and recipes; the second, an illustrator from Hamburg, the voluptuous and joyful drawings that spice up the work.
Twisted existences
It’s a family story that hides behind the forty recipes in the book. An Italian saga that spans the 20th century, with its share of secrets, heartbreaks and existences twisted by self-sacrifice, toil and misery. In this harsh novel, ice cream comes into play in a dairy in the small town of Cairo Montenotte, in Liguria, opened by the Bertonasco family at the dawn of the 1960s. fallen, seven days a week, the grandmother, uncle and aunt of the author of the book.
Pop and cool ice cream: another design by Larissa Bertonasco.
Larissa Bertonasco
One fine day, the uncle, Ugo, “takes the plunge: he buys a brand new Carpigiani ice cream machine”. For him, it’s a way of adding value to the milk he sells. Ugo is enterprising. Simmered on the basis of handpicked ingredients – this corner of Italy hardly lacks them –, its gelati quickly become local glories. And delight his young nephew, Massimo. Which later went into exile in Holland, made a career in tourism and banking. Before realizing his dream in 2016: the opening of an ice cream parlor to perpetuate the spirit and the recipes of the family. Bingo! Today, the Massimo Gelato brand has four stores in Amsterdam.
Olives and olive oil
So much for the family decor. Remains the heart of the matter. The frozen heart, therefore. The recipes unrolled by Massimo, seemingly simple, still require meticulousness and a bit of equipment. Plus, of course, high-quality ingredients. We don’t make competition gelati with pangolin milk. They are classified into four categories: milk, hazelnut, chocolate and fruit ice cream. Without forgetting the “gourmet ice creams and sorbets” with bolder flavors, such as this ice cream with taggiasche olives and olive oil that the author suggests to swallow with a hot focaccia with dried tomatoes. Yes, it makes you dream.
Ice-cream! Ice-cream! Massimo and Larissa Bertonasco. Ed. The Joy of Reading, 136 pages.
Jerome Estebe directs the cultural section and the weekend supplement. It covers, in particular, gastronomic and oenological subjects. He is the holder of the local journalism prize of the Berner Zeitung vintage 2002. More info
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