Happy Halloween !

The King of the Cats

by Ernest Rhys Fairy-Gold

Once upon a time there were two brothers who lived in a lonely house in a very lonely part of Scotland. An old woman used to do the cooking, and there was no one else, unless we count her cat and their own dogs, within miles of them.

 One autumn afternoon the elder of the two, whom we will call Elshender, said he would not go out – so the younger one, Fergus, went alone to follow the path where they had been shooting the day before, far across the mountains.

He meant to return home before the early sunset – however, he did not do so, and Elshender became very uneasy as he watched and waited in vain till long after their usual suppertime. At last Fergus returned, wet and exhausted, nor did he explain why he was so late.

But after supper when the two brothers were seated before the fire, on which the peat crackled cheerfully, the dogs lying at their feet, and the old woman’s black cat sitting gravely with half-shut eyes on the hearth between them, Fergus recovered himself and began to tell his adventures.

“You must be wondering,” said he, “what made me so late. I have had a very, very strange adventure to-day. I hardly know what to say about it. I went, as I told you I should, along our yesterday’s track. A mountain fog came on just as I was about to turn homewards, and I completely lost my way. I wandered about for a long time not knowing where I was, till at last I saw a light, and made for it, hoping to get help.

“As I came near it, it disappeared, and I found myself close to an old oak tree. I climbed into the branches the better to look for the light, and, behold! there it was right beneath me, inside the hollow trunk of the tree. I seemed to be looking down into a church, where a funeral was taking place. I heard singing, and saw a coffin surrounded by torches, all carried by–But I know you won’t believe me, Elshender, if I tell you!”

His brother eagerly begged him to go on, and threw a dry peat on the fire to encourage him. The dogs were sleeping quietly, but the cat was sitting up, and seemed to be listening just as carefully and cannily as Elshender himself. Both brothers, indeed, turned their eyes on the cat as Fergus took up his story.

“Yes,” he continued, “it is as true as I sit here. The coffin and the torches were both carried by CATS, and upon the coffin were marked a crown and a scepter!”

He got no farther, for the black cat started up, shrieking:–

“My stars! old Peter’s dead, and I’m the King o’ the Cats!”–Then rushed up the chimney, and was seen no more.

WHAT IS GELATO?

The History of Gelato

The Gelato Story began a long long time ago.

Arabs, Greeks, the Romans, the Chinese and recently also the Spanish, have all claimed to be the first to make Gelato or sorbet.

But, as with many other foodstuffs, the idea of refrigerating aromatic and sweet food with snow or ice probably came from Chinese.

The Arabs took the idea from Chinese, and with the Sicilian conquest (AD 821) they introduced the “Sharba” (sorbet) which means “iced beverage” to Europe.

In the 16th and 17th centuries, Gelato began to be enjoyed in all European countries, thanks to the Italians.

First to introduce it was the architect and chef, Bernardo Buontalenti (1500) who brought some of the new refrigerated dessert to the court of Catherine de Medici in Paris.

Then came Francesco Procopio dei Coltelli, who in 1686 opened the still famous CAFÉ’ PROCOPE where he offered a wide variety of “iced water” or “acqua gelata” (actually granita, which in the USA is known as Italian Ice) as well as frutta gelata (iced fruits), crema gelata (iced creams) and sorbetto di fragola (strawberry sorbet).

This café’ became the most famous meeting place of the literati and artists in all Europe.

It was so successful, and became well known so quickly, that in a few years, many Italian artisans opened other ACQUA GELATA (gelato) shops in all major European cities.

The original, and still best way to make gelato, as used by the old Italian masters, was to use a special wooden container filled with ice and salt.

On the center of this ancient refrigerator was a large copper basin where the master used to put the mix ( consisting of milk and flavor or water and fruit ) turning it slowly but consistently.

Thus, from this process, came the Gelato so famous in all European Courts of Kings.

WHAT IS GELATO ? [jeh-lah-toh]

GELATO IS THE ORIGINAL ICE CREAM HOME MADE  BY ITALIAN ARTISANS.

THE TRADITIONAL PROCESSING DATES BACK TO THE RENAISSANCE PERIOD.

 Gelato is made with the finest and freshest ingredients available. The taste of gelato is more concentrated than the regular Ice-Cream. This is due to the machines used in its production :

Gelato machines turn more slowly which makes for a much denser texture and more compact flavor.

Though lower in fat, often with no more than 6 of 7 percent, each bite of gelato packs a wallop of sensory stimulation that is second to none.

American style ice cream, on the other hand, contains a greater percentage of air and stabilizers. Although this creates more volume, there is less flavor.

Moreover heavy ingredients such as milk, with a butterfat content of 20 to 25 percent, are added.

This not only makes for a more fattening end result; it also masks the original flavor.

Taste gelato today and

experience the difference for yourself.

Gelato = More Taste Less Fat —- ICE CREAM = More Fat Less Taste

Old Fashion Apple Pie a la Mode

Apple PieHello there, today we feature a recipe from Rod at Ciao Gelato, the “Old Fashion Apple Pie a la Mode”!

Ingredients: 90 grams Fior Di Panna, 1980 grams Dakin Milk, 210 grams Dakin Cream, 210 BL – 100, 40 grams Powered Milk, 30 grams Dextrose, 450 grams Pure Cane Sugar, *567 grams (one can) Sugar Free Apple Pie Filling. *1 single serving Old Fashion Apple Pie

Blend well, * add Pie filling light blend * add Apple Pie with Crust light blend. Let set 30 min. Freeze 

Topping: Old Fashion Apple Pie single serving cut into wedges. Cover with Caramel Latte.

Enjoy it!!!

 

How to open a Gelato Store : location

A good Gelato store deserve a good location

Location, location, location!

Are you thinking of opening an ice cream store? If so, here are some useful tips.

The location is definitely the most important.

Make sure your shop is easily accessible on foot, by car and that the neighborhood is fairly populated. Good location are walking areas or places close to popular restaurants, cinemas, various shops and parking of course.

Take note of the service hours of your neighbors since it can help to establish yours. Enjoying an ice cream after a good dinner or a movie can be a sweet temptation and you do not want to disappoint your customers!

Happy Easter friends!

May Lord bless you on
This auspicious day of Easter,
And May it be a new beginning
Of greater prosperity,
Success and happiness.
Wish you a Happy Easter

Happy Easter!

I am going for a big TO GO container full of delicious Gelato flavors… Or maybe a nice Gelato cake to share with friends and family.

Whatever you choose just make it fresh and it will be a success!

 

Gelato at the kitchen table : Olive Oil

Gelato in the kitchen : Olive Oil 

This is a great flavor that can pair with a lot of dishes in the restaurant.

So good with Seafood specialties and white vine or aged cheeses and red wine.

Try it to believe it !!!

This is the recipe for 1 kilo of Olive Oil Gelato :

  • Milk            600 grams
  • Cream        150 grams
  • Sugar          125 grams
  • Base 100      60 grams
  • Olive Oil     150 grams
  • Salt                  5 grams
Buon Appetito !!

 

 

No matter what your taste is!

 The big day is arrived!

Your store is finally open and you are ready to sell your delicious ice cream.

One important thing to be successful is to please your customers making what they like and NOT what you like.

 

It seems very easy to accomplish but, believe us…  it’s not!