Il Gelato nel Piatto
No matter how you look at it, it's still gelato, but on a plate. Not on a stick, in a cone, in a cup in your hand, on your shirt, in your hair, and most definitely not scooped in a styrofoam takeaway box to bring back home. Now while this trio is only a quick job in my kitchen, gelato alta moda gets thrown into the spotlight when 100 chefs and restaurants from around the world present high-falutin' interpretations for the 2nd edition of Il Gelato nel Piatto during July 19th-24th. Love it or leave it, fans of this frozen treat are sure to have an opinion choice words over what's essentially a dessert that utilizes the tongue as a means of eating it and not a knife and fork.
Scoop this link. I find the whole involvement of a hundred men or women in chef toques a terrific culinary effort, never mind that it's over gelato with parmigiano and prosciutto di Parma. Unfortunately the site is in italian, but google translates it comprehensible enough to ponder whether you would really go for that dish of....
Bread dumpling with speck (tyrolese bacon) in Lambrusco and szechwan pepper sauce, topped with a scoop of olive oil and Parma prosciutto gelato, embellished with seared duck breast slices, hit-me-one-more-time with Lambrusco/szechwan pepper sauce, and finally, FINALLY, two quenelle-shaped scoops of basil gelato. Did I mentally just taste that? What a mouthful.
Labels: gelato
scribbled from the chestnut forest by Rowena... at 2:04 PM
11 Comments:
Yippee skipee! Thanks for the scoop! That picture is simply lovely.
I would love that plate in front of me for real now please :)
I mentally just tasted it too! You're killing us with the gelato photos, woman! This one is especially lovely!
yum! *drool*
Amberbop - you are too kind. I just slapped that plate together!
LindyLou - I guess I should clarify that the wafer things are not chocolate but actually made from black rice flour. And the gelato flavors run from blueberry to fig to fior di latte and lastly almond milk with a hint of roses.
Bella - 8 more days of this self-imposed abuse and I'm done. No more gelato until xmas.
Kat - I noticed two participants from Japan (Tokyo) but no images or recipe was given. I liked the one from Seoul though, so I'm going to try it.
ooh I wonder who is going from japan??
Kat - I think foreign participants will only feature gelato nel piatto in their restaurants. Of the Tokyo ones, I only got names of the restaurants and chefs - Yukinori Edagawa of Cucina Il Ramo and Tadashi Okumura of Le Acacie. I only found minimal info on Le Acacie (it's near Gaiemmae station?) and that dinners per person are from 12,000 - 15,000 yen???!
pricey! I think most everything in Tokyo is though.
Looks delicious - How was it?
Really enjoying your Gelato posts!
The Wanderfull Traveler
Yours looks pretty darn artistic!
WT - half of it was put back into the container because this was just for visuals.
Saretta - Ha! Finally the roses have another use besides beautifying the garden!
Post a Comment
<< Home