Posts Tagged ‘gelato’

Amorino gelato packs big flavor in pretty package

Amorino gelato's flower cone

Amorino gelato’s flower cone

I love ice cream and all its variations, so when I learned about Amorino gelato and its beautifully crafted flower cones, I jumped at the chance to try it. Everything looks like it tastes better when it’s shaped like a flower, right?

Luckily, Amorino gelato lives up to appearances. Using all natural and organic ingredients, the Beverly Hills store (the only one on the West Coast) makes wonderfully smooth gelato. Texture is key to me, and Amorino’s gelato is nicely dense and elastic, just as gelato should be (American ice cream has more air and cream churned into it, so it’s fluffier and creamier than gelato, which is generally denser).

The gelato’s flavor is satisfying, too. I tried the tiramisu and chocolate, which complement each other. The tiramisu has just right amount of espresso, and the chocolate is rich.

One thing to note: I had this gelato in a take-home container, which is supposed to be consumed within two days for optimal taste. If you take the large container home, you better have a bunch of people ready to help you eat because there is A LOT of gelato in there. Then again, you could just keep it all for yourself…

Note: This tasting was complimentary.


05 2015

Neapolitan heaven at DeSano Pizza Bakery + pizza making class

Margherita pizza

Margherita pizza

Do you love pizza? Like, really, really good pizza that has the perfect balance of toppings and cheese on a crispy-but-chewy crust? Then we share this love, you and me. So let me tell you about DeSano Pizza Bakery, a Neapolitan pizza joint in East Hollywood where you can not only eat these delicious pies but also learn how to make them.

Tomorrow, July 12, DeSano’s proprietors, Italy natives Marino Monferrato, formerly general manager at Cecconi’s, and pizzaiolo Massimiliano Di Lascio, will host a pizza-making class that includes tastings and your own dough to take home. Maybe you’ll get to make the classic Margherita (pictured above), with San Marzano tomatoes, buffalo mozzarella, basil and garlic. Or maybe you’ll make the San Gennaro, a sweet-spicy-tangy combination of sausage, peppadews, buffalo mozzarella, garlic and caramelized onions.

San Gennaro pizza

San Gennaro pizza

You’ll use ingredients sourced from the Campania region of Southern Italy, and you’ll be firing up these pies in one of the restaurant’s four 6,000-pound, 900-degree wood-fired ovens imported from Italy and traditionally named after Italian saints.

DeSano's pizza ovens

DeSano’s pizza ovens

While you’re there, try a calzone. The Vesuvio, with spicy salame, prosciutto, pepperoni and garlic, is a meat lover’s dream.

Vesuvio calzone

Vesuvio calzone

For dessert, get a housemade cannoli or biscotti, or a small-batch gelato made by local Alessandro Fontana (his is the recipe over at Cecconi’s, too). Or get more than one; no one will judge. The blood orange sorbet is amazingly creamy, given its lack of dairy.

Ricotta cannoli, left, and chocolate cannoli

Ricotta cannoli, left, and chocolate cannoli

Blood orange sorbet, left, and salted caramel gelato

Blood orange sorbet, left, and salted caramel gelato

This is the third location for DeSano Pizza Bakery (the other two are in Nashville and Charleston, South Carolina). DeSano’s space is cavernous, so you can bring a bunch of friends, order a bunch of pies, and eat them with abandon — hopefully with a bottle of something Italian soon (wine and beer will be served here as soon as the license gets worked out — a notoriously difficult process).

More information on the Neapolitan pizza-making class:

Saturday, July 12
3:30 p.m. to 5:30 p.m.
$40 per person, which includes personal instruction from Massimiliano DiLascio, a tasting of the pizzas prepared and dough to take home.
Call (323) 913-7000 for reservations (ask for Marino Monferrato)

DeSano Pizza Bakery
4959 Santa Monica Blvd.
Los Angeles, CA 90029


07 2014

Travelogue: California’s Central Coast, Part 1

The view from Highway 46 from Paso Robles to Cambria

I’m back! Rory and I have returned from our honeymoon, which we split into two parts: the California central coast and Oahu, Hawaii. This post will focus on the first half of our trip.

While both of us had driven to and from Northern California many times, neither of us had spent much time on the central coast. And because Rory had a short film screening at the Santa Cruz Film Festival, we decided we would take our time — a whole week — to drive ourselves up there, stopping along the way to enjoy our beautiful state. And what a beauty she is. The cute towns, the gorgeous coastline — I would do this drive again in a heartbeat.

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05 2011