Chef Morgan Morano spent six years mastering gelato making in Florence before opening her Morano Gelato shop in Hanover, New Hampshire. A second location is set to open in late May at the Mall at Chestnut Hill, but in the meantime, you can take a page from Morano’s cookbook, The Art of Making Gelato, which hit shelves last month. She shared some DIY know-how:
· “Truly traditional ingredients start with fresh and ripe local fruit and then quality ingredients from Italy that contribute to common gelato flavor profiles, such as pistachios from the Bronte region of Sicily… and hazelnuts from Piedmont.”
· “Scooping with a spade—‘spatola’—not only shows a respect for the art of serving Italian gelato…but it also indicates a warmer temperature of the product.”
· “At home, most counter-top machines do not differentiate between gelato and American ice cream—instead, the recipes help distinguish between the two.”
Frozen Fever
By Meghan Kavanaugh May 15, 2015
The Inside Scoop
Chef Morgan Morano spent six years mastering gelato making in Florence before opening her Morano Gelato shop in Hanover, New Hampshire. A second location is set to open in late May at the Mall at Chestnut Hill, but in the meantime, you can take a page from Morano’s cookbook, The Art of Making Gelato, which hit shelves last month. She shared some DIY know-how:
· “Truly traditional ingredients start with fresh and ripe local fruit and then quality ingredients from Italy that contribute to common gelato flavor profiles, such as pistachios from the Bronte region of Sicily… and hazelnuts from Piedmont.”
· “Scooping with a spade—‘spatola’—not only shows a respect for the art of serving Italian gelato…but it also indicates a warmer temperature of the product.”
· “At home, most counter-top machines do not differentiate between gelato and American ice cream—instead, the recipes help distinguish between the two.”
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