Today’s blog post is going to be a little more appetizing than yesterday’s. Gelato trumps train strikes any day! But train strikes, or scioperi di treni, are part of Italy’s fabric. Tour Italy Now will be updating you as needed, here on the blog, on Facebook and on Twitter, too.
Remember, this is a great link HERE for updates on the latest transport strikes in Italy.
Now, on to gelato. Olive oil gelato. Who knew? Not me! Apparently it’s a popular dessert in Mario Batali‘s Otto. Amanda Hesser, on her wonderful crowdsourcing website, Food 52, described the olive oil gelato at Otto in a recent post: “It’s as smooth as aioli, pulsing with green olive flavor, and has sugar and salt dueling in the background.” She noted that the recipe was available on the website Serious Eats. She wondered if Mario’s rendition might be a tad too sweet and rich, and turned to Robin Weir and Caroline Weir’s Ice Creams, Sorbets & Gelati for inspiration. She modified their recipe, and published this one last week to rave reviews.
Not to leave any olive-oil-gelato stone unturned, I clicked around and found another recipe that got wow reviews from the foodies on Chowhound. This one, with strawberries and Balsamic vinegar, appears on Williams Sonoma’s website. But wait! At the bottom of the recipe, credit goes to none other than Mario Batali! This recipe was inspired from his The Babbo Cookbook.
If all roads lead to Rome, perhaps all olive-oil gelato recipes lead to Mario Batali!
For your clicking convenience, here are the three recipes:
Yours in sampling Italy,
P.S. If you need a gelato fix, and can’t find any, this video might take the edge off until you get your next scoop.