{"id":218,"date":"2010-07-02T05:23:53","date_gmt":"2010-07-02T12:23:53","guid":{"rendered":"https:\/\/adribarrcrocetti.com\/main\/?p=218"},"modified":"2012-04-15T17:48:27","modified_gmt":"2012-04-16T00:48:27","slug":"gelato-affogato","status":"publish","type":"post","link":"https:\/\/adribarrcrocetti.com\/main\/gelato-affogato\/","title":{"rendered":"Gelato Affogato"},"content":{"rendered":"

\"Gelato<\/a><\/p>\n

David Rocco again today.\u00a0 His Gelato Affogato<\/a> is a classic recipe, vanilla gelato smothered in espresso.\u00a0 Gelato affogato al caffe, to call it by its full name, is like an Armani suit, simple and elegant.\u00a0 You can dress it up.\u00a0 You can dress it down.\u00a0 It can go from day into night. I prefer mine dressed with whipped cream, con panna as they say in Italia.<\/p>\n


<\/p>\n

\"\"<\/a> But which is the star?\u00a0 The gelato or the espresso?\u00a0 Hard to say.\u00a0 The gelato must be rich.\u00a0 And if\u00a0 it is a good gelato, it will be.\u00a0 The espresso must be strong, Italian and hot, which is a good combination for lots of things besides espresso.\u00a0 But I digress.<\/p>\n



\n
<\/p>\n

\"Pouring\"<\/a>This dessert sounds so simple, espresso poured over ice cream, but it is a remarkably complex blend of flavors, temperatures, textures and smells.\u00a0 Start with cold creamy gelato, usually vanilla, but some prefer chocolate.\u00a0 (It is your dessert.\u00a0 Have what you want.)\u00a0 Pour on the espresso – the hot liquid essence of coffee with just a hint of a bitter edge.\u00a0 The perfume of the espresso wafts up to your nose before you place your spoon in your mouth.<\/p>\n


<\/p>\n

\"Gelato<\/a>This is a dessert for the senses.\u00a0 A grown-up dessert for sure, the kind you would expect to see Audrey Hepburn enjoying in an outdoor caf\u00e9 on the Via Veneto.\u00a0 Or maybe Giorgio Armani.<\/p>\n



\n
<\/p>\n

\"\"<\/a>

And with chocolate<\/p><\/div>\n

\"\"<\/a>

More than one<\/p><\/div>\n


<\/p>\n

Note: You can click on any picture for a larger image, and to see a slide show!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

David Rocco again today. His Gelato Affogato is a classic recipe, vanilla gelato smothered in espresso. Gelato affogato al caffe, to call it by its full name, is like an Armani suit, simple and elegant. You can dress it up. You can dress it down. It can go from day into night. I prefer mine dressed with whipped cream, con panna as they say in Italia.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,3,14],"tags":[38,17,36,35,37],"class_list":["post-218","post","type-post","status-publish","format-standard","hentry","category-dessert","category-default","category-personalities","tag-audrey-hepburn","tag-david-rocco","tag-espresso","tag-gelato-affogato","tag-giorgio-armani"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pYzzK-3w","_links":{"self":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":1,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"predecessor-version":[{"id":4181,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/posts\/218\/revisions\/4181"}],"wp:attachment":[{"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adribarrcrocetti.com\/main\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}