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Today I ate about half my body weight in gelato and fresh mozzarella. And I would do it again tomorrow!
I am so pleased that gelato can be served in very small cups, and even those can be split between two flavors. Today I had a large cup of half milk/cream, and half hazelnut. And acup of half marron glacee, which was a bit too sweet, and half pine nut, which was delicious. In between I saw a restaurant serving burrata di buffalo, which the LA Times had an article extolling several days before I left as the greatest thing ever, an artisanal variety of mozzarella rare even in Italy. So when I saw it on a menu, I leaped for a chair. Well... it was not bad, but maybe it is better in Los Angeles. The punctuation is not working, by the way, so I cannot use dashes, parentheses, or apostrophes on this computer. Just so you know. Anyway, it has the taste and texture of the worlds best... cottage cheese. Hmm. I think I will try it in Los Angeles, perhaps it is more thrilling there. Meanwhile, I will keep ordering regular mozzarella di bufalo.
I forget if I mentioned this, but a lot of shops display the gelato with halves of the fruit or whatever it-s made of on top of the gelato, like a half pear atop the pear, a sprinkling of pistachios atop that and so forth. Other flavors I have seen are kiwi, amaretto, nutella, green apple, walnut, wild berry, and tiramisu.
Oh, and I also went to the Pantheon. That was what I stared at while sitting on the very hot steps below an obelisk fountain and ate gelato. I feel very shallow as I write these reports, as the Pantheon was incredible but I have spent so much more writing time on gelato.
Out of time, must post! Imagine I wrote something profound on art, culture, history, and architecture, but it got erased.
I am so pleased that gelato can be served in very small cups, and even those can be split between two flavors. Today I had a large cup of half milk/cream, and half hazelnut. And acup of half marron glacee, which was a bit too sweet, and half pine nut, which was delicious. In between I saw a restaurant serving burrata di buffalo, which the LA Times had an article extolling several days before I left as the greatest thing ever, an artisanal variety of mozzarella rare even in Italy. So when I saw it on a menu, I leaped for a chair. Well... it was not bad, but maybe it is better in Los Angeles. The punctuation is not working, by the way, so I cannot use dashes, parentheses, or apostrophes on this computer. Just so you know. Anyway, it has the taste and texture of the worlds best... cottage cheese. Hmm. I think I will try it in Los Angeles, perhaps it is more thrilling there. Meanwhile, I will keep ordering regular mozzarella di bufalo.
I forget if I mentioned this, but a lot of shops display the gelato with halves of the fruit or whatever it-s made of on top of the gelato, like a half pear atop the pear, a sprinkling of pistachios atop that and so forth. Other flavors I have seen are kiwi, amaretto, nutella, green apple, walnut, wild berry, and tiramisu.
Oh, and I also went to the Pantheon. That was what I stared at while sitting on the very hot steps below an obelisk fountain and ate gelato. I feel very shallow as I write these reports, as the Pantheon was incredible but I have spent so much more writing time on gelato.
Out of time, must post! Imagine I wrote something profound on art, culture, history, and architecture, but it got erased.
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Oculos yay! Floor drains yay!
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I love the oculos. I took its picture, and had to explain to everyone subsequently what it was (light circle in darkness, ceiling not entirely visible).
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You cannot leave Rome until you have sampled them all.
The burrata you ate in Rome will have been "imported"; it is made in a small region of Italy and so it had to travel to get to you. You will indeed probably be able to better in LA, where some old Italian fellow started making it, artisanally, right there in LA. I have had good burrata and it is, yes, cottage cheesy, but it should make you think of things like custards and, oh, créme fraîche. Apparently freshness is key. You have to eat it within a day or so of it being made. A local cheesemaker to me (SF) tried it, and I ate some of her experiments, but she found the fragility too difficult to deal with.
Write more, please, with or without punctuation you're a fabulous describer and we are all
eating upcraving gelatoenjoying your trip vicariously.From:
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Hmm, I will try the locally made burrata when I return, then.
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I skim over the architecture reportage, but read every word about food -- so maybe your priorities aren't wrong.
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Formerly an architect,
D.
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I love how the gelato is displayed there! I think my favorite flavor was the almond.
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And mmm, now I want to have some fresh mozzarella, though I can't make a caprese since all the tomatoes around here are still awful.
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But -- but -- but!
*wimpers*
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