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Gelato

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FOOD
July 22, 2010
There are plenty of American ice-cream options on every boardwalk at the Shore. But the decadence of more intense Italian gelato should get some new seaside consideration this summer at the new Cione in Cape May. Milan-based lawyer Fabio Cione and his sister Monica have installed genuine Italian machines that churn out gelati as authentic as a stroll across the Piazza del Duomo: dark bittersweet chocolate, "fruitti di bosco" made with Jersey fruits,...
FOOD
July 26, 2007
FOOD
August 15, 1993 | By Faith Heller Willinger, FOR THE INQUIRER
Gelato - Italian ice cream - comes from the Italian verb gelare, to freeze, and is yet another example of Italians at their culinary best: Taking a good idea and improving, embroidering and enhancing it. Like the way they turned rice into risotto, flour and water into pasta, and tomatoes into a condiment. In gelato's fat-free form, water replaces the cream and the result is known as sorbetto, though most people use the French term sorbet. Ah, the French. The concept of frozen refreshment is nearly as old as Rome.
NEWS
September 29, 2014 | By Craig LaBan, Inquirer Restaurant Critic
"I'm either in a dough room, a dairy, or a dungeon office," says Stephanie Reitano. "But I just washed my hands and grabbed a cup - so we can talk. " But where to begin? Gelato? Pizza? Her Jersey roots and fierce Philly pride? All of the above, it turns out, spark enthusiasm in the dynamic 44-year-old Fairmount resident and mother of three, who also happens to be Philadelphia's gelato queen at Capogiro, the exceptional gelateria empire she founded with husband John Reitano in 2002.
FOOD
October 21, 2010
Save steps by blending soups right in the pot. The Cuisinart Smart Stick immersion blender has a 200-watt motor and a 3-year warranty. Dishwasher-safe shaft; comes in snappy colors, too: Pomegranate, Parsley, Crush, Tangerine, and Buttercup. Kosher, gluten-free gelato Sometimes it seems as if everyone at the table has a different dietary restriction. But here's one dessert that can satisfy two. Talenti gelato is now kosher-certified and, with the exception of Caramel Cookie Crunch flavor, the gelato is gluten-free as well.
ENTERTAINMENT
June 13, 2013
The dish: Affogato is gelato topped with hot espresso. In Italian, affogato literally means "drowned. " Normally, that's a bad thing. But I'm a crime reporter. And Italian. And married to a Seattle native who is as coffee-crazy as you'd expect for someone from the hometown of Starbucks. So it's all good. Here's why you'd like it, too: Plenty of people prefer coffee with their dessert. This is coffee on your dessert. The piping-hot espresso melts the frozen gelato for a tasty experience in opposites.
NEWS
September 28, 1986 | By Robert J. Salgado, Special to The Inquirer
If you live near Doylestown and like ice cream, you should stop by La Maison Cheese at 51 W. State St. and try the gelato made there daily. The Italian-style ice cream is rich and is made in small quanitites. It contains fresh fruit as well as some imported ingredients such as Italian vanilla in the more exotic flavors. A small scoop on a sugar cone or in a cup costs 75 cents. Two scoops bring the price to $1.25. Karen Morse, one of the three owners of the shop, said recently that gelato would be available until the cold weather settles in. Six flavors are made each day. Popular flavors are are capuccino, white chocolate and amaretto.
FOOD
May 12, 2011
This tempered-glass prep board is pretty enough to take to the table. The textured surface is resistant to odor, stains, and temperatures to 500 degrees, while nonslip rubber feet keep the board in place. All the benefits of a cutting board and a trivet, too. Measures 12 inches in diameter and 1/4-inch thick. Glass Onion prep board, $24.99 at Amazon.com - Dianna Marder The real deal in gelati In 2007, Kim Zanni started making Gelato di Babbo in Lititz, Pa. using local and imported ingredients and recipes originating in the Italian town of Baia.
SPORTS
February 21, 1995 | By Frank Fitzpatrick, INQUIRER STAFF WRITER
Jeff Hull is sharing a tiny motel room with an unobstructed view of a traffic-clogged highway. Every day, after running and throwing all morning, he dresses in a crowded clubhouse that reeks of perspiration and, for lunch, chooses either cold cuts or a vegetable soup that smells as if it might have served as wash water for sweatsocks. This is the no-frills life of a Phillies replacement player, and given the circumstances, all endure it gratefully. It's just that unlike the rest of them, Hull is used to better.
NEWS
February 13, 1992 | By Pauline Pinard Bogaert, SPECIAL TO THE INQUIRER
When John Cooper of St. Davids went through Pennsylvania State University's ice cream course last year, he learned that in a cold economy ice cream sales get hot. With that thought and a love of food, John and Marilyn Cooper, his wife, opened Sweet Daddy's on the busy corner of Lancaster and North Wayne Avenues in Wayne last month. "We make it all right here," he said of the distinctive line of gelato and sorbet they make. Gelato, Italian in origin, is a low-fat, ice milk product with intense flavor.
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FOOD
January 9, 2015 | By Michael Klein, For The Inquirer
The new year has brought two significant newcomers: one in Center City, the other in Montgomery County. The Mainland Inn (17 Mainland Rd., Harleysville, 484-704-2600) is actually old, but new owners have restored it, top to bottom. Few chefs are taking local sourcing and organics to heart as Ezra Duker does. He has an advantage, because the inn's owners have the nearby Quarry Hill Farm, whose specialty is heritage-breed pasture-raised meats and heirloom crops. Duker also had a tough time finding good kitchen workers, which partly explains the delay in the property's reopening.
NEWS
September 29, 2014 | By Craig LaBan, Inquirer Restaurant Critic
"I'm either in a dough room, a dairy, or a dungeon office," says Stephanie Reitano. "But I just washed my hands and grabbed a cup - so we can talk. " But where to begin? Gelato? Pizza? Her Jersey roots and fierce Philly pride? All of the above, it turns out, spark enthusiasm in the dynamic 44-year-old Fairmount resident and mother of three, who also happens to be Philadelphia's gelato queen at Capogiro, the exceptional gelateria empire she founded with husband John Reitano in 2002.
FOOD
September 12, 2014 | By Michael Klein, For The Inquirer
While building Capogiro into a nationally touted gelato brand, Stephanie Reitano baked pizzas at home. Just as she was emboldened by her desserts, she and her husband, John, decided to go pro and open a pizzeria. Within a week, the public can taste the wares of Capofitto , a gelateria, cafe, and bar in the front, with a pizzeria and dining room in the back, at 233 Chestnut St. in Old City. The former paper company has been decorated with 19th-century features found in the building.
ENTERTAINMENT
June 13, 2013
The dish: Affogato is gelato topped with hot espresso. In Italian, affogato literally means "drowned. " Normally, that's a bad thing. But I'm a crime reporter. And Italian. And married to a Seattle native who is as coffee-crazy as you'd expect for someone from the hometown of Starbucks. So it's all good. Here's why you'd like it, too: Plenty of people prefer coffee with their dessert. This is coffee on your dessert. The piping-hot espresso melts the frozen gelato for a tasty experience in opposites.
FOOD
July 14, 2011 | By Michael Klein, PHILLY.COM
As Reading Terminal Market opened in 1893, months in advance of the great train shed overhead, teacher Lewis Dubois Bassett set up a white-tiled ice cream shop along the 12th Street windows. The trains have come and gone. So has every other Reading Terminal merchant. On Saturday, Bassetts - run in the same spot by two great-great-grandsons - will lead an ice cream festival in the market's center court, with free ice cream and games. Attendees can re-create the old-time service technique of sliding dishes along the marble counter.
TRAVEL
July 3, 2011 | By Théoden Janes, CHARLOTTE OBSERVER
ROME - They say Italy is for lovers. But is Italy for kids? It's certainly a romantic destination, from its spectacular architecture to its beautiful coastlines to its fine wine. It can also be an intimidating place to tote little ones, with the cautionary tales about its pickpockets, crazy drivers, and cigarette smokers. But the culture in Italy is so rich and vibrant, the history so fascinating, it would be a shame to leave the children home. My wife and I recently took our 10-year-old daughter, Joie, on an eight-day vacation that covered the big city of Rome and the tiny island of Capri (in southern Italy)
FOOD
May 12, 2011
This tempered-glass prep board is pretty enough to take to the table. The textured surface is resistant to odor, stains, and temperatures to 500 degrees, while nonslip rubber feet keep the board in place. All the benefits of a cutting board and a trivet, too. Measures 12 inches in diameter and 1/4-inch thick. Glass Onion prep board, $24.99 at Amazon.com - Dianna Marder The real deal in gelati In 2007, Kim Zanni started making Gelato di Babbo in Lititz, Pa. using local and imported ingredients and recipes originating in the Italian town of Baia.
FOOD
October 21, 2010
Save steps by blending soups right in the pot. The Cuisinart Smart Stick immersion blender has a 200-watt motor and a 3-year warranty. Dishwasher-safe shaft; comes in snappy colors, too: Pomegranate, Parsley, Crush, Tangerine, and Buttercup. Kosher, gluten-free gelato Sometimes it seems as if everyone at the table has a different dietary restriction. But here's one dessert that can satisfy two. Talenti gelato is now kosher-certified and, with the exception of Caramel Cookie Crunch flavor, the gelato is gluten-free as well.
ENTERTAINMENT
September 10, 2010 | By Dianna Marder, Inquirer Staff Writer
Commercial beekeepers have huge numbers of hives, but 95 percent of the nation's 212,000 beekeepers do it in their backyards. So let us now hail Lorenzo L. Langstroth, the Philadelphian who invented the modern beehive. Langstroth's 200th birthday is in December, but rather than wait until it's too cold to celebrate outdoors, four area organizations are teaming up to present the Philadelphia Honey Festival, Friday through Sunday. The festival lineup includes lessons, lectures, cooking classes, aesthetic inspiration, a scavenger hunt, an appearance by Pennsylvania's Honey Queen, Teresa Bryson, 18, of Chambersburg, and as good an excuse as any to sip honey-sweetened iced tea. Honey gelato, anyone?
FOOD
July 22, 2010
There are plenty of American ice-cream options on every boardwalk at the Shore. But the decadence of more intense Italian gelato should get some new seaside consideration this summer at the new Cione in Cape May. Milan-based lawyer Fabio Cione and his sister Monica have installed genuine Italian machines that churn out gelati as authentic as a stroll across the Piazza del Duomo: dark bittersweet chocolate, "fruitti di bosco" made with Jersey fruits,...
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