Of Sugar and Snow, A History of Ice Cream Making - Book by Jeri Quinzio
"Stephanie Reitano, owner with her husband, John, of Capogiro in Philadelphia, says that, as soon as ethnic restaurants move into a neighborhood, unusual ingredients become easier to find. And she starts making gelato or sorbetto with them. Sometimes it takes a while for a flavor to catch on, but customers love trying her latest experiments. "Avocado is old hat" for her customers, she says. Lately, they've been tasting persimmon, carambola and lychee nut.
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