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 Gelato

Change Page: < 12 | Showing page 2 of 2, messages 31 to 45 of 45
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novalea

  • Total Posts: 2
  • Joined: 5/22/2004
  • Location: Alabaster, AL
RE: Gelato Sun, 05/23/04 4:53 PM (permalink)
[blue]Thanks for the website. I'm on my way to check it out.

Have any of you tried making spaghetti ice cream? I ran across that last night on the web. It's made with what looks like a press or extruder and it has received rave reviews. You can find it easily by searching spaghetti ice cream. That will give you the website for the extruder. While there is only one site for the machine, I'll bet you can use a clay extruded - since I'm in to ceramics, I may try this as the clay extruder is avaialable locally while the spaghetti ice cream extruder must be ordered.

Do any oof you have recommendations on a specific brand of gelato machine?

Have a great weekend and keep cranking that ice cream machine.
 
#31
    dweller

    • Total Posts: 70
    • Joined: 4/3/2001
    • Location: Solihull, XX
    RE: Gelato Sun, 05/23/04 5:51 PM (permalink)
    How about Palazzolo’s Gelato & Sorbetto? http://www.4gelato.com/

    Evidently they sell to places as far afield as Long Island and New Orleans.
    Vanillas

    Our Vanillas are made from a proprietary cold pressing method which preserves each and every one of the 250 plus vanilla notes found in each bean. Gelato made with Tahitian vanilla can be described as aromatic and floral. It’s essence is derived from the vanilla plant indigenous only to the island of Tahiti and it is the rarest vanilla orchid in the world. It’s delicate rich floral and fruit like flavor notes transcend ordinary vanillas because each bean is allowed to ripen below the orchid flower before being hand picked.

    Tahitian Vanilla: Pure Tahitian vanilla blended with vanilla bean specks and fresh cream.
    Mexican Vanilla: Pure Mexican vanilla blended with vanilla bean specks and fresh cream.
    Madagascar Vanilla: Pure Madagascar vanilla blended with fresh cream and a hint of bourbon.
    Vanilla Honey: PureTahitian vanilla blended with raw honey and fresh cream.
    Vanilla Buttermilk: Tahitian vanilla blended with buttermilk and fresh cream.
    Roasted Garlic Vanilla: Roasted Garlic and vanilla steeped with fresh cream.
    Vanilla Ginger: Ground fresh ginger blended with Tahitian vanilla and vanilla bean specks.
    Sour Cream Vanilla: Buttermilk, sour cream and Tahitian Vanilla blended together.
    Vanilla Couverture: Tahitian Vanilla with Venezuelan couverture chocolate streaks throughout.

    Chocolates

    Our Chocolates have been carefully selected from all over the world and are certified pure. Most of our chocolate gelatos start with a French extra brut cocoa and are blended with couverture chocolate from Switzerland, Venezuela and the Netherlands. We achieve hairline streaks of couverture chocolate by melting the bars and stringing it in right before freezing. The cocoa beans consist of premium noble varieties and the cocoa butter is pure prime quality from the first pressing and guaranteed to contain no additional vegetable fat. Our white chocolates are made from pure cocoa butter and cocoa buttercream
    European Chocolate Extra Brut: French Extra Brut Chocolate steeped with fresh cream.
    Dark Chocolate Mint: French and Dutch chocolates with creme de menthe and mint pieces folded throughout.
    Dark Chocolate Orange: French and Dutch chocolates blended with fresh orange pulp and zest.
    Double Dutch Chocolate: French Chocolate with twice the Dutch chocolate.
    White Chocolate Poppy Seed: Panna cream base with Swiss white chocolate chunks and poppy seeds.
    Dark Venezuelan Chocolate: French and Dutch chocolates blended with 75% Venezuelan couverture cocoa.
    Belgian Chocolate: French chocolate blended with Belgian couverture chocolate.
    Dark Chocolate Fudge Cookie: French and Dutch chocolates with dark Dutch fudge cookies folded throughout.
    Swiss Chocolate Couverture: French extra brut chocolate blended with Swiss double cream couverture chocolate.
    Triple White Chocolate: Pure chocolate cocoa butter steeped in cream and folded through with buttercream and white chocolate curls
    Dark Chocolate Fudge Swirl: French and Dutch chocolates with a dark Dutch chocolate swirl.
    Dark Chocolate Chunk: French and Dutch chocolates with swiss chocolate chunks folded throughout.
    Chocolate Almond: French extra brut chocolate with whole roasted almond halves folded througout.
    Chocolate Almond Fudge: French extra brut chocolate with whole roasted almond halves and fudge pieces folded througout.
    Chocolate Raspberry: French extra brut chocolate with whole raspberries folded throughout.
    Dark Chocolate Raspberry Swirl:French extra brut chocolate with a smooth raspberry swirl.
    White Chocolate Raspberry: French extra brut chocolate withhunks and whole red raspberries folded in fresh cream.
    White Chocolate Raspberry Swirl: Sweet buttercream white chocolate curls with a smooth raspberry swirl.
    Cherry Chocolate Almond: French extra brut chocolate with bing cherries and almond halves folded throughout
    Buttercream White Chocolate: Sweet buttercream white chocolate curls folded in fresh cream.
    White Chocolate Chunk: Sweet buttercream white chocolate chunks folded in fresh cream.
    French Chocolate Caramel Brandy Fudge: French extra brut cocoa and brandy steeped in cream with a caramel swirl and fudge pieces folded throughout.
    Milk Chocolate Couverture: French extra chocolate with double cream Swiss milk chocolate streaks throughout.
    Milk Chocolate Cherry Caramel Bourbon: French extra brut chocolate with ground tart cherries, bourbon, milk chocolate couverture and a caramel swirl.
    Dark Chocolate Peanut Butter: French and Dutch chocolates blended with fresh cream and peanut butter swirl.
    White Chocolate Chunk: Sweet buttercream white chocolate chunks folded in fresh cream. back

    Flavors of Italy

    Most of these flavors are made with ingredients imported directly from Italy.
    Tiramisu: Mascarpone cheese steeped with fresh cream and lady fingers tossed with Kahlua folded throughout.
    Raspberry Tiramisu: Mascarpone cheese steeped with fresh cream and lady fingers tossed with Kahlua and raspberries folded throughout.
    Spumoni: Zuppa Inglese with whole maraschino cherries and almond halves, Pistachio and Gianduja fill the tub in 3 equal sections.
    Biscuit Tortoni (cookies & rum):A blend of dark rums steeped with cream and coconut cookies folded throughout.
    Caffe Bianco: White coffee base from Italy, Turkish & Italian roast ground into powder & steeped in cream. Speckled with fresh coffee grounds.
    Giunduja (chocolate hazelnut): Italian imported smooth chocolate hazelnut base steeped with fresh cream.
    Nocciola (hazelnut): Hazelnut base imported from Italy blended with fresh cream. Available smooth or with nuts.
    Stracciatella: Panna cream gelato with dark chocolate curls folded throughout.
    Mascarpone: Imported Italian mascarpone cheese steeped with fresh cream.
    Italian Pistachio: Italian imported pistachio base with pistachio pieces folded throughout. Green with and almond bouquet.
    Coffees

    All of our coffee flavors start from 100% pure coffee. We never use artificial flavorings or syrups!
    Cappuccino: Smooth coffee steeped with fresh cream.
    Cappuccino Hazelnut: Smooth coffee steeped with fresh cream and ground fresh roasted hazelnut
    Cappuccino Orange Peel: Italian roast coffee steeped with fresh cream and fresh orange pulp and zest.
    Cinnamon Cappuccino: Smooth coffee steeped with fresh cream and fresh ground cinnamon folded throughout.
    Chocolate Covered Espresso Bean: Italian roast coffee steeped with cream. Chocolate covered espresso beans folded throughout.
    Mocha:I talian roast coffee steeped with fresh cream and cocoa with chocolate shavings folded throughout.
    Espresso: Extra rich Italian roast coffee steeped with fresh cream.
    Caramel Cafe: Italian roast coffee steeped with fresh cream and a caramel swirl.
    Cappuccino Nutmeg: Italian roasted coffee steeped with fresh cream and nutmeg speckled throughout.
    Turkish Roast: Powder-fine ground Italian espresso roast steeped with fresh cream: fine ground coffee specks visible throughout.
    Cappuccino White Chocolate Swirl: Italian roast coffee steeped with fresh cream and a pure white chocolate cocoa butter swirl.
    Chocolate Caffe Caramel: Italian roast coffee steeped with fresh cream and a caramel swirl with chocolate shavings.
    Nuts and Things

    These flavors are made from roasted nuts, fresh herbs and imported teas. All of our nuts are roasted to order fresh. The aromatic flavors are derived from pure simple ingredients, with absolutely no flavorings!
    Cinnamon: Italian cinnamon sticks steeped in cream and folded with fresh ground cinnamon.
    Banana Walnut: Fresh ripe bananas steeped in cream with roasted walnut pieces folded throughout.
    Banana Walnut Praline: Fresh ripe bananas steeped in creamwith walnut pieces and jr. mammoth praline pecan halves folded throughout.
    Banana Caramel Praline:Fresh ripe bananas steeped in cream with a caramel swirl and jr. mammoth praline pecan halves.
    Caramel Pecan: Fresh cream with a caramel swirl and jr mammoth pecan halves.
    Cajata: Made with imported Mexican carmelized sweetened milk.
    Praline: Fresh cream with jr. mammoth praline pecan halves folded throughout.
    Butter Pecan: Carmelized brown sugar and butter steeped in fresh cream with jr mammoth pecan halves folded throughout.
    Fresh Coconut:Imported pure Asian coconut milk steeped in fresh cream with sweetened coconut flesh folded throughout.
    Toasted Coconut::Imported pure Asian coconut milk and toasted coconut macaroons steeped in fresh cream.
    Toasted Coconut Chocolate Almond: Imported pure Asian coconut milk and toasted coconut macaroons steeped in fresh cream and folded with roasted almond halves, a chocolate swirl and fudge pieces.
    Chinese Green Tea:Imported green tea from China steeped with fresh cream.
    Lavender Honey: Raw honey and ground lavender buds steeped in fresh cream with lavender flower buds speckleed throughout.
    Burnt Caramel: Darkened carmelized brown sugar and butter steeped in fresh cream.
    Brown Sugar Pecan: Carmelized dark brown sugar steeped in fresh cream with jr mammoth pecan halves folded throughout.
    Roasted Pistachio:Fresh roasted pistachios ground and steeped in cream with whole pistachios folded throughout.
    Banana Cashew: Fresh bananas steeped in cream with roasted cashews folded throughout.
    Banana Hazelnut: Fresh bananas and ground hazelnuts steeped in cream with whole hazelnuts folded throughout.
    Peanut Butter:Roasted peanut butter steeped in fresh cream.
    Peanut Butter Banana:Roasted peanut butter and fresh bananas steeped in fresh cream.
    Orange Walnut: Valencia oranges and fresh cream with roasted walnuts throughout.
    Roasted Peanut:Fresh roasted peanuts ground and steeped in cream with roasted peanuts throughout.
    Roasted Almond: Fresh roasted almonds steeped in cream with whole roasted almonds throughout.
    Roasted Almond Amaretto:Fresh roasted almonds steeped in cream with amaretto and whole roasted almonds throughout.
    Candied Ginger: Fresh ground ginger steepedd in cream with chopped candied ginger folded throughout.
    Nuts and Berries:Raspberries, strawberries and blueberries blended with hazelnuts, hazelnut paste and fresh cream.
    Pinenut: Fresh roasted pinenuts ground and steeped in cream with whole roasted pinenuts folded throughout.
    Maple Honey: Raw honey blended with rich maple syrup and steeped in fresh cream.
    Dolce de Lece: Carmelized sweetened milk with a caramel swirl.
    Bananas Foster: Fresh bananas steeped in fresh cream with a cinnamon rum caramel swirl.
    Butterscotch:Butter and egg yolks steepd with fresh cream and a butterscotch swirl.
    Lemon Curd: Pressed lemons, butter and egg yolks with or without zest.
    Chai Latte: Oregon Chai tea steeped with fresh cream.
    Dutch Fudge Cookie: Fresh cream with dark Dutch fudge cookie pieces folded throughout.
    Banana Malt: Ripe bananas and pure malt blended with fresh cream.
    Malt with Malt Specks: Pure malt steeped in fresh cream with chocolate covered malt specks folded throughout.
    Spiced Hazelnut Fig: Hazlenut gelato with ginger, nutmeg and cinnamon. Fresh pieces of fig folded throughout.
    Buttermilk Brown Sugar:Buttermilk and brown sugar steeped in fresh cream.
    Red Bean: Made with pure Asian red beans and fresh cream.
    Black Peppercorn:Fine and coarse ground black peppercorns steeped with fresh cream.
    Pink Peppercorn:Fine and coarse ground pink peppercorns steeped with fresh cream.

    Fresh Fruits
    Mango: Mango ground and steeped with fresh cream.
    Fresh Blueberry: Blueberries cooked down and steeped with fresh cream and folded whole blueberries throughout.
    Tangerine: Tangerine pulp and zest blended with fresh cream.
    Fresh Strawberry: Strawberries ground and steeped with fresh cream.
    Pineapple: Pineapple ground and steeped with fresh cream.
    Sun Dried Cherry: Tart cherries cooked down and steeped in cream and folded with ground dried tart cherries.
    Tart Cherry: Tart cherries ground and steeped with fresh cream.
    Orange Pineapple: Valencia orange pulp and Hawaiian pineapple pieces steeped with fresh cream.
    Tree Ripened Peach: Orchard fresh peaches and real peach specks throughout.
    Lemon Buttermilk: Pressed lemons and fresh buttermilk steeped in cream.
    Fresh Red Raspberry: Seedless raspberries steeped in fresh cream and folded with whole raspberries.
    Mixed Berry: Blueberries, strawberries, cranberries, blackberries and raspberries cooked down and steeped with fresh creamwith whole berries folded throughout.
    Sun Dried Cranberry: Cranberries cooked down and steeped in cream and folded with dried cranberry specks.
    Fresh Banana: Fresh ripe bananas steeped in cream.
    Marrion Berry (blackbery): Seedless blackberries steeped in fresh cream and folded with whole blackberries.
    Apricot: Apricots ground and steeped with fresh cream.
    Fig: Ground figs steeped in fresh cream with fig pieces folded throughout.
    Red Raspberry Swirl: Seedless raspberries steeped in fresh cream and folded with a smooth raspberry swirl.
    Fresh Red Apple: Fresh red apples ground and steeped with fresh apple juice and cream.
    Fresh Green Apple: Fresh green apples ground and steeped with fresh apple juice and cream.

    Liqueurs

    These flavors are made from steeping liqueurs with fruits, nuts and fresh cream
    Brandy: Brandy steeped with fresh cream.
    Kahlua Banana: Kahlua, Italian roast coffee and bananas steeped in fresh cream.
    Cognac: Cognac steeped with fresh cream.
    Bourbon Caramel Pecan: Bourbon steeped in fresh cream with a caramel swirl and jr. mammoth pecans.
    Anisette: Anisette steeped with fresh cream.
    Bourbon: Bourbon steeped with fresh cream.
    Irish Cream: Irish whiskey steeped with fresh cream.
    Oatmeal Stout: Oatmeal stout steeped with fresh cream.
    Dark Rum White Raisin: White raisins swelled with dark rum in a dark rum base.
    Whit Chocolate Anise: Anisette steeped in fresh cream and folded with buttercream white chocolate chunks.
    Creme de Menthe Chip: Green creme de menthe liqueur steeped in fresh cream with chocolate mint pieces folded thorughout.
    Butter Rum: Butter and rum steeped with fresh cream.
    Prune Armagnac: Prunes swelled with armagnac, ground and steeped in fresh cream.
    Black Cherry Zinfandel: Black cherries puried with Zinfandel; hints of cinnamon and pepper.
    Chocolate Frangelico: French chocolate with with chopped hazelnuts and hazelnut liqueur.
    Chocolate Amaretto: French chocolate blended with amaretto and fresh cream.
    Bourbon with Chocolate Shavings: Bourbon steeped in fresh cream with dark chocolate shavings folded throughout.
    Dark Chocolate Brandy: French and Dutch chocolates with a fruity background of brandy.
    Bourbon Caramel Ginger Snap: Bourbon steeped in fresh cream with caramel swirls and ginger snap cookie pieces. Holiday and Seasonal
    Egg Nog: Egg yolks and rum steeped in fresh cream with a hint of nutmeg.
    Autumn Spice Crunch: Ginger, nutmeg and cinnamon steeped with fresh cream. Windmill cookies folded throughout.
    Mincemeat: Raisins, apples, walnuts, rum and spices blended together.
    Spiced Caramel Apple: Apples spiced with ginger, nutmeg, cinnamon and a caramel swirl.
    Fresh Pumpkin: Pumpkin flesh blended with ginger, nutmeg, cinnamon and fresh cream.
    Peppermint Candy: Natural peppermint with a pink shade. Green and red mint candy pieces folded throughout.
    Pumpkin Amaretto: Pumpkin flesh blended with ginger, nutmeg, cinnamon, fresh cream and amaretto.

    Plus the Sorbettos.

    Doug
     
    #32
      meowzart

      • Total Posts: 773
      • Joined: 3/28/2001
      • Location: Laurel, MD
      RE: Gelato Mon, 05/24/04 1:38 PM (permalink)
      OHMIGAWD! Doug...I am drooling!!! It is 90 degrees here today and all I can think about now is gelato. I truly want to try them all!
       
      #33
        Emerald

        • Total Posts: 27
        • Joined: 4/29/2004
        • Location: Bisbee, AZ
        RE: Gelato Thu, 06/3/04 12:08 AM (permalink)
        Alotta Gelato at 619 North Bullard Street, Silver City, New Mexico
        Web page www.alottagelato.com
        I'm going there next to maybe revive memory of the dulce de leche or carmel gelato I had last week; yummmm. That photo above was amazing. Right now I'll have to settle for cold spring water; not a bad alternative.
         
        #34
          mhellman

          • Total Posts: 2
          • Joined: 5/15/2003
          • Location: Silver City, NM
          RE: Gelato Tue, 06/8/04 8:32 PM (permalink)
          quote:
          Originally posted by Emerald

          Alotta Gelato at 619 North Bullard Street, Silver City, New Mexico
          Web page www.alottagelato.com
          I'm going there next to maybe revive memory of the dulce de leche or carmel gelato I had last week; yummmm. That photo above was amazing. Right now I'll have to settle for cold spring water; not a bad alternative.

          Emerald:

          Thanks for the mention. I am the owner of Alotta Gelato, and we try really hard to please. Right now we may be the only place making gelato full-time in the entire state of New Mexico! Come back and see us soon.

          Regards,

          Mitch Hellman
          Alotta Gelato, LLC
          619 N. Bullard St.
          Silver City NM 88061
          505-534-4995
          http://www.alottagelato.com
           
          #35
            SissyLatté

            • Total Posts: 1
            • Joined: 7/27/2004
            • Location: Somerville, AL
            RE: Gelato Tue, 07/27/04 11:59 AM (permalink)
            There is an awesome gelateria in Huntsville at the Madison Square Mall called "Mio's" - it is connected to an espresso shop. Great gelato (made on premises) and a great espresso, to boot.
             
            #36
              mondaysme

              • Total Posts: 1
              • Joined: 8/20/2004
              • Location: Townsend, TN
              RE: Gelato Fri, 08/20/04 7:20 PM (permalink)
              Gelato isn't in Knoxville yet, but it is now in Gatlinburg, TN.

              There is a new place calledMondo Dolce Artisan Gelato!

              It's a very small store but very good and authentic. It's all made right there in the store using fresh stuff. It's located in Reagan Terrace Mall next to World of Illusions. I love it - especially the Lemon - just like Venice!
               
              #37
                BT

                • Total Posts: 3589
                • Joined: 7/3/2004
                • Location: San Francisco, CA
                RE: Gelato Sun, 08/22/04 1:05 PM (permalink)
                quote:
                Originally posted by mhellman
                Thanks for the mention. I am the owner of Alotta Gelato, and we try really hard to please. Right now we may be the only place making gelato full-time in the entire state of New Mexico! Come back and see us soon.

                Regards,

                Mitch Hellman
                Alotta Gelato, LLC
                619 N. Bullard St.
                Silver City NM 88061
                505-534-4995
                http://www.alottagelato.com


                Well, I don't know anybody making it in southern Arizona, so would you PLEASE consider expanding to the Green Valley/Sahuarita area?
                 
                #38
                  BT

                  • Total Posts: 3589
                  • Joined: 7/3/2004
                  • Location: San Francisco, CA
                  RE: Gelato Sun, 08/22/04 1:20 PM (permalink)
                  Try vanilla gelato with Sicilian sfingi:

                  SFINGI (Cream Puffs)

                  These Cream Puffs are lovely for Christmas Day... Also the pastry flour can be bought in an Italian bakery.
                  1/2 cup sweet butter
                  dash of salt
                  1 cup water
                  1 cup PASTRY FLOUR
                  4 eggs
                  1 Tbsp. sugar
                  pinch grated orange peel
                  pinch grated lemon peel
                  Ricotta Filling:
                  1 pound whole milk ricotta
                  2 Tbsp. mini chocolate chips
                  1 Tbsp. candied orange peel, cut fine
                  1 jigger Cream de Cacao (OR ANY LIQUEUR)
                  2 Tbsp sugar

                  Combine butter, salt and water in saucepan and bring to boil. Add flour all at one time and mix well until dough leaves sides of pan. Remove from heat and cool a little.

                  Add eggs one at a time, mixing well after each addition. Add sugar, orange and lemon peel and mix well.

                  Drop by Tbsp. on greased baking sheet, leaving a 3 inch space between them. Bake in hot oven at 400º for 10 minutes, reduce heat to 325º and bake 30 minutes more.

                  Make a slit in side of each puff and fill with Ricotta filling

                  Ricotta Filling:

                  Cream Ricotta well, add chocolate chips, orange peel, cream de cacao and sugar and mix very well. Fill puffs
                   
                  #39
                    mhellman

                    • Total Posts: 2
                    • Joined: 5/15/2003
                    • Location: Silver City, NM
                    RE: Gelato Fri, 08/27/04 4:44 PM (permalink)
                    quote:
                    Originally posted by BT

                    quote:
                    Originally posted by mhellman
                    Thanks for the mention. I am the owner of Alotta Gelato, and we try really hard to please. Right now we may be the only place making gelato full-time in the entire state of New Mexico! Come back and see us soon.

                    Regards,

                    Mitch Hellman
                    Alotta Gelato, LLC
                    619 N. Bullard St.
                    Silver City NM 88061
                    505-534-4995
                    http://www.alottagelato.com


                    Well, I don't know anybody making it in southern Arizona, so would you PLEASE consider expanding to the Green Valley/Sahuarita area?


                    BT:

                    A few months ago, some folks came into my store and mentioned that they own a gelateria in (of all places!) Honduras, and that their daughter would be opening up a similar one in Rancho Sahuarita AZ. The proposed name was Kokopelli's Ice Cream Factory; you may want to check around to see if it's open yet... or you could come down to Silver City NM to see us!

                    Regards,

                    Mitch Hellman
                    Alotta Gelato, LLC
                    619 N. Bullard St.
                    Silver City NM 88061
                    505-534-4995
                    http://www.alottagelato.com
                     
                    #40
                      BT

                      • Total Posts: 3589
                      • Joined: 7/3/2004
                      • Location: San Francisco, CA
                      RE: Gelato Sat, 08/28/04 12:02 AM (permalink)
                      quote:
                      Originally posted by mhellman

                      A few months ago, some folks came into my store and mentioned that they own a gelateria in (of all places!) Honduras, and that their daughter would be opening up a similar one in Rancho Sahuarita AZ. The proposed name was Kokopelli's Ice Cream Factory; you may want to check around to see if it's open yet... or you could come down to Silver City NM to see us!

                      Regards,

                      Mitch Hellman
                      Alotta Gelato, LLC
                      619 N. Bullard St.
                      Silver City NM 88061
                      505-534-4995
                      http://www.alottagelato.com


                      I will check when I get back there in October. But Rancho Sahuarita is a new area and has a commercial area zoned but I don't think anything's been built there yet. There is an existing strip mall in the town of Sahuarita, anchored by a Wal-Mart and supermarket (but not in the development of Rancho Sahuarita)--if they are open, they are probably there. There are already a couple regular ice cream places in town, but no gelato that I know of. I hope they are going to have gelato. Yum!

                      I've been staying away from Silver City. When I bought my place in Green Valley I strongly considered also looking in Silver City but didn't because it would add several hours more to my drive from SF. If I go there now, I may decide I should have given it stronger consideration. I've heard a lot of good things about it. And the lure of gelato could get me there.
                       
                      #41
                        TnGuy

                        • Total Posts: 71
                        • Joined: 9/18/2004
                        • Location: Oak Ridge, TN
                        RE: Gelato Sun, 09/19/04 1:12 PM (permalink)
                        Sundancer7:

                        There is now a place open in Oak Ridge called B. Marie's Italian Water Ice Co., 2093-B Oak Ridge Turnpike - west of the intersection of Illinois Ave. They have a large selection of Italian ices and gelati - among other treats. Here is an article about them opening up - http://oakridger.com/stories/072704/bus_20040727001.shtml.
                         
                        #42
                          TnGuy

                          • Total Posts: 71
                          • Joined: 9/18/2004
                          • Location: Oak Ridge, TN
                          RE: Gelato Sun, 09/19/04 1:16 PM (permalink)
                          Sundancer7:

                          Sorry. I just remembered that you need to sign up at the Oak Ridger newspaper to be able to view the article. If you are interested, go to http://oakridger.com/ and do a search on 'water ice' in their archieves section.
                           
                          #43
                            chicagostyledog

                            • Total Posts: 3217
                            • Joined: 9/10/2003
                            • Location: Hot Dog University Chicago, IL
                            RE: Gelato Thu, 09/30/04 1:57 PM (permalink)
                            My favorite gelato is from Vancouver, BC at La Casa Gelato. Check out the video clips.
                            www.lacasagelato.com

                            Mario's Gelati makes some spectacular products. The Calipops and Bliss Bars are to die for.
                            www.mariosgelati.com/mario-pinfo.htm#amaretto
                             
                            #44
                              cmonster

                              • Total Posts: 1
                              • Joined: 4/27/2005
                              • Location: Newport Beach, CA
                              RE: Gelato Wed, 04/27/05 3:09 PM (permalink)
                              Butterfat in Gelato: Real gelato is usually made with a lower butterfat content (4 to 7%)than american style ice cream. It is produced daily in small batches and contains much less air than regular ice cream. It is the fresh ingedients and Italian fruit pastes that make it wonederful . . if it is done correctly.
                               
                              #45
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