Tag Archives: gelato

Divino – A new kind of gelato!

Lauren Weiss is an alumnus of Columbia whom I met at the media networking night a few weeks ago. She is currently working for Divino, a unique gelato start-up. Divino’s trademark is gelato-stuffed fruit coming in five different flavors: amalfi lemon, black diamond plum, ciaculli tangerine, roman kiwi, and apulian peach. Each of the names points to the place in Italy from where the fruit comes, in an effort to transport you to these locations when eating the gelato. Lauren was kind enough to give me her two highest recommendations, the ciaculli tangerine and the apulian peach.


The packaging of the gelato is very nice. The colors are bright, and each fruit is placed in its own box with a spoon and a paper holder for the fruit. Once the fruit is taken out of the box, it is meant to be opened along the pre-cut lines so that you can eat out of each half. Divino is trying to put its own spin on gelato, working in competition with the many other gelato brands that have recently become popular.

Gelato means ‘ice cream’ in Italian. In Italy, there is a standard amount of butterfat that an ice cream must have to be considered gelato. However, the FDA has not issued any requirement for gelato so most frozen ice cream or sorbet treats can be considered gelato. Gelato is usually healthier than ice cream, because it often times contains fewer calories, sugar, and fat than ice cream. The Italian city of Varese is where gelato gained much of its popularity during the 1920s and 1930s. Today, it is very well known and widely loved.

Varese, Italy http://www.orangesmile.com/common/img_final_large/varese_sightseeing.jpg

The flavors of Divino that I tried were not creamy, but very refreshing and light. They resembled sorbets, since they did not have the creaminess usually associated with gelatos. The tangerine was tangy and sweet with a slight bitter after taste, which helped to balance the sweetness. The apulian peach had a smoother texture than the tangerine, which was more icy. The flavor of the peach gelato tasted fresh, and not as if it were from concentrate. It was very sweet, for me a bit too much so, but my friends did not mind. The fun part is that the gelato is in the skin of the fruit, so you can scrape around the edge to get even more flavor. The skin of the peach can even be eaten, but, be warned, it is cold and can chill your teeth!

It was a treat to get to try these gelatos. They were both delicious and refreshing. The sizes are quite small, about the size of a small scoop of ice cream, so make sure to have your own.


Postcards from Paris : Amorino Gelato

The last few days here in Paris have been beautiful… sunny and at least 50 degrees. After the last few weeks of feeling almost completely frozen, subjected to bleak, gray, cloudy skies day after day, it feels as if Paris is breathing one giant sigh of relief. Spring has finally begun to sprung.

And to make things even better, warm weather means ice-cream weather.

Amorino is a european franchise, based out of Italy, that specializes in high quality gelato, italian pastries, chocolates and finally, coffee. As such, you can go to an Amorino for whatever sweet you’re craving around 3 PM between afternoon classes. And the quality is very, very good. The coffee here, sourced from Italy, is way better than Starbucks, and much of the gelato is organic.

So, to commemorate the first real day of spring, I treated myself to a cone with my two favorite flavors : pistachio and inimitable (chocolate-hazlenut AKA Nutella). However, had I wanted to, I could have technically asked for any number of flavors even in my one small “cornetto.” And, to top it all off, freshly whipped heavy cream, or “creme chantilly” as say the French.

Walking though the Luxembourg gardens, gelato in hand and sun streaming through the trees on a warm, Parisian spring day? Sublime.

Grom Gelato

image courtesy of http://ciaochristy.blogspot.com/2010/06/grom-gelato.html

New blogger Peri begins her new series, Savor Your Sweet Tooth, today with Grom Gelato.  Grom, a popular artisan gelato chain, has many convenient stops throughout the city!

This past summer I spent over a month in Italy enjoying all the delicacies it had to offer. I savored the fresh sauces, the many different types of pasta, and most of all the Gelato. Ice cream has and probably always will be my favorite food, so I didn’t know how I felt about Gelato the first time I had it. It was much thicker and creamier than the ice cream I was used to. However, the more Gelato I ate, the more I loved the taste. It was rich and delicious and I couldn’t get enough of it. So, I tried almost every gelato place I ran into in an attempt to find the best one. After a few weeks it was a clear choice that Grom was on top (even my Italian host family called this one their favorite).

Now ever since I left, I have missed the sweetness of Italian gelato and have longed to be back in Italy again. I was speaking to my host family from Italy this past week and they mentioned that they had just learned that Grom had a few locations in New York City. This was probably the most exciting part of my week and I immediately knew it would be the perfect place for my first blog post.

Continue reading Grom Gelato

Gelato in the Winter

Now that we’re all college students, we’ve found various ways to rebel against our parents’ boundaries and break free of our own inhibitions.  You know, like, eating dessert for breakfast.  Let’s face it; we’ve all been there.  Don’t try to deny it, let your inner child thrive in the memory. But, of course, since we’re Culinary Society, we rebelled with style.  Matt arranged for us to have a tour of il laboratorio del gelato, a fantastic business in the Lower East Side.  How was this possible?  The answer lies with il laboratorio’s owner, Jon Snyder, a generous and charismatic Columbia grad that took us through il laboratorio. Continue reading Gelato in the Winter

Beach Break

Lit Hum professor goes over the format of the midterm.  Five passage analysis questions and an essay and passage identification questions?  Roommate taking a nap – not using iPod speakers any time soon.  Go straight to headache from headphones, do not collect $200.  First paragraph of term pape due on Tuesday?  Haven’t picked a topic yet.  I’m stressed just writing about this.

I’m in the middle of a freak-out when my friend interrupts my series of panicked texts and simply says “go clear your head.”  So, I close my laptop and head outside.  I’m tired of walking down Broadway so I turn on Amsterdam instead.  I walk about fifteen blocks, mentally collecting places to review.  I also see an ad “student lunch special, $2 for slice and soda” at Mama’s Pizzeria at 104th.  On the way back up Amsterdam, I see the yellow banners of Artopolis waving in the wind.  I navigate a sea of nurses that has just exited St. Luke’s and I go inside. 

Gelato: Cappuccino Crunch and Coconut, $4.10 with tax.

I sat cross-legged on the sundial on campus, facing Low, eating my gelato.  The fresh coconut was so refreshing.  In my head, I was back at the beach in my grandparents’ town, sitting on the boardwalk.  Salty breeze, seagulls, morose fisherman, early morning surfers, the whole deal.  My reverie was interrupted by a tour guide describing first year housing to prospies.   Relatively unfazed by this disturbance, I mentally returned to Columbia.  I have finally relaxed. 

This post and my trip out were my short break for the day.  I hope you find a way to relax, too.

If you like pleasant, cheerful acoustic songs, check out “Everywhere” by Trevor Jackson.


West Side Watch: Talenti Gelato

Welcome to West Side Watch, a new feature in the Culinary Society blog. This feature is designed to showcase new products that are offered at West Side Market. For the first feature, I would like to direct your attention to Talenti Gelato.

Talenti claims to trace its history back to the 1500’s when Bernardo Buontalenti first unveiled his latest creation at one of the Medici family banquets. This creation was gelato. This incredible frozen dessert was the 50th and final course of a grand Medici banquet. Since the 1500’s, the Talenti gelato has adhered to the strictest of gelato commandments: Use only the freshest, natural ingredients and continue the tradition of excellence established by Buontalenti.

Only a couple nights ago, this product appeared in West Side Market. The unique packaging immediately caught my eye, and I knew that I had to try it. However, the price made me hesitate… The gelato sells at 10 dollars a pint. I decided to wait for a special occasion. Luckily, that occasion presented itself a couple nights later. (I must confess that I was looking for any excuse to try that gelato.) Sharing the Tahitian Vanilla Bean Gelato with a friend, our eyes were opened to a new world of gelato. This gelato is quite possibly one of the best gelatos I have ever had in my life! (And I have had quite a few…) The vanilla flavor was so pure and clean. I could not express how delicious the gelato was. I reverted to moanings–yes, moanings–of approval. I was simply blown away by the quality of this gelato. I can only guess that the quality of the gelato can be attributed to the ingredients–I mean, they actually import their vanilla beans from Papua New Guinea!

To top off our gelato experience, we enjoyed the dessert with a chocolate balsamic vinegar. The pairing was something divine. In truth, I felt a longing within myself. As a person who prides himself in dessert creations, I found myself asking, “Why can’t I make something this delicious?!” Needless to say, I am now dedicated to creating a dessert that can rival this gastronomic experience.

The only downside to the Talenti gelato is that each pint has a thick layer of syrup on the bottom. This syrup has separated from the gelato, and it is much too sweet to eat. However, this should not deter anyone from buying Talenti.

After I first had Talenti, I immediately told my friends about the gelato. They scoffed at the idea of spending 10 dollars for a pint of gelato, but they obviously have not yet experienced Talenti. I was told that Grom would be just as satisfactory.  “Grom is the best gelato in the city,” one of them insisted, referencing the summer  he spent in Italy. And I might have agreed with this assessment before my recent experience, but now, I must pledge my allegiance to a new brand. Talenti is now my gold standard for gelato.

(Talenti also comes in several other flavors such as Dulce de Leche, White Chocolate Raspberry, Toasted Almond, Mediterranean Mint, Caribbean Coconut, and Cappuccino.)