It may be November and the winter is approaching fast, but ice cream is still firmly on the menu for the Italians. There are numerous gelato bars in Genoa alone and come a sunny day, there might even be queues outside the best ones regardless of the time of year.
One particularly popular ice cream shop in town, U Gelato du Caruggiu, on Via San Bernardo #91 in the centro storico, is a magnet for gelato connoisseurs looking for unusual flavours.
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| Moreno and Barbara make approximately 25 different ice creams every day. |
Yesterday I went together with other members of the American International Women's Club of Genoa (AIWC) to learn how the owners Moreno and Barbara, a husband and wife team, transform such humble ingredients as milk, butter and eggs into an ice cream base where different flavourings are then added afterwards. We were able observe the process through a glass window while Moreno explained the technical details. He stressed how important it is to get the balance of the ingredients right. Be aware, that if your ice cream starts melting the minute you get the cone in your hands, it has not been made correctly.
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| Chesnut and rosemary make an interesting change from the normal "vanilla-strawberry-chocolate" choice.
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| Barbara with the very delicately flavoured icecream: violet. |
We were given small samples to taste of all the flavours and my absolute favourite is ginger, quite a sharp and spicy ice cream with lots of character. Regular customers are also raving about zabaglione, cinnamon, ciocco frizzy and hazelnut icecream (nocciola)....
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