REFRESHING TRAVEL BETWEEN HALLS
Milan , June 14, 2015 – 08:44
For the Feast of the milk, in late May, there was also the one to sour cream in the pavilion of Belarus. Behind the Cluster of Fruit and Vegetables is the kiosk of craft Grom. And around Cardo and Ducumano circulating carts with three wheels with the same products of the Piedmont company that has made biosustainability its flag. There are fantastic taste to creams and chocolates of all kinds behind the Cluster of Cacao, the stand of Pernigotti. Next to the Italian Pavilion is the refrigerated case of Antonio Morgese, the pastry chef of the cold signature creations of Rigoletto, a company that in addition to focusing on quality has a policy of low prices: for children cones and cups to 2 euro. And ‘this Expo ice cream, remedy increasingly required to oppressive heat of the last days, but also break sweet appreciated since the beginning of May.
shadow carousel
Ice cream in Expo, traveling between tradition and curiosity
Chocolates and cold vanilla
Who does not He knows, begins with doing a jump behind the Pavilion Zero: the second light wooden kiosk is the ice cream cake star chef Davide Oldani. Exceeded the space Perugina (with the novelty of the semifreddo Kiss 3 EUR), you can move by the specialists of chocolates Pernigotti – the stand, over 120 square meters, recounts 150 years of recipes from the cold – and then stretch the step up to Grom, located in a garden of 250 square meters where, in the shade of a gazebo will be held early meetings with writers and agricultural courses, and where the visual laboratory will turn into classroom lessons to ice cream. Try the cream Grom or the one with vanilla beans from Madagascar.
Pavilion of Colombia, then, arrived (noted expert Annalisa Cavaleri) more ice cream Summer Expo: tastes mango, lulo (a fruit acid and refreshing that comes from naranjilla , plant cultivated in Colombia, Venezuela, Costa Rica, Peru, Ecuador), blackberry and passion fruit. Not exactly cheap: 4.50 EUR the cup. And there are the ice cream vodka and cream in space food of Belarus.
The ice cream pesto , bacon and one with leftovers
The fantasy of ice-cream makers in Expo seems to have no limits. Suffice it to say that for the Republic Day, June 2, Morgese produced from Rigoletto a “bruschetta tricolor” on which stood out three flavors really unusual: Ice cream with cherry tomatoes, ice cream lard and cream pesto. To be sure Morgese not new to ice cream original: its ice cream gorgonzola Abbiategrasso with Ginger (in this case a sweet taste) seem to have enjoyed an unexpected success. A curiosity, at the beginning of June, in the city, the star chef Massimo Bottura has prepared an ice cream with the first remains of Expo – bananas and melons – has offered to guests of the inauguration of the Refectory Ambrosiano. The Pavilion of Iran, however, has not been seen for now the world’s most expensive ice cream: Iranian saffron and truffle Italian, created by Scoopi Cafe in Dubai, where it is sold – but there are also edible gold flakes, not nasty! – The modest price of $ 817 (3,000 dinars). Ps. to give it a lighter Italian, ice cream – called Black Diamond – is served in a porcelain cup Versace.
The origins of ice cream cone in Milan
Few people know that in Expo held two weeks of tastings related to Gelato Festival 2015, meeting with the creativity of the master ice cream makers, technological innovation and the high quality of the ingredients. From 3 to 13 September will be presented a fair ad hoc – based on water and fruit for those who are intolerant to milk – which incorporates the colors of the logo Expo and will be prepared in laboratories at sight. This is the secret: it is a mango sorbet with variegation of Kiwi and strawberry created by the technical directors of Gelato Festival, Antonio Giorgio Mezzalira and Zanatta.
On the Expo site, it tells the curious story of this cold dessert: “The invention of the ice cream is attributed to the versatile Florentine artist Bernardo Buontalenti (1536 – 1608) in the Renaissance to the Corte de ‘Medici served the first cold cream made from milk, honey and egg yolk – it says -. E ‘from Milan, however, that arrived in Italy one of the most delicious innovations in the history of ice cream: in 1906 in the cafes of the city of Milan began to consume the “Paris”, the first ancestors of ice cream cones. ” Fatherhood due by John Tower, who return from Paris’ invented these first wafers, thereby creating the trade ambulante of sweet cold and Milan conquered the world. ”
June 14, 2015 | 08:44
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