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Gelato with Parmesan and Amarena

Gelato with Parmesan and Amarena

A hundred ways to say gelato. From 19 to 24 July, the second edition of “Gelato nel Piatto” was back, the event which asked a hundred top Italian chefs to reinterpret the cool treat with their Parmesan and Parma Ham-based recipes.  

From appetizers to side dishes, from sweet to savory, everybody could enjoy these delicious treats in the places taking part in the initiative.  These places included the Grand Hotel in Rimini, the Filippo La Mantia Restaurant in Rome, or great Venetian hotels such as Danieli, Gritti and Molino Stucky. Starting in Italy, the event is now on its way around the world, travelling at the same time to Paris, New York, Beijing, Buenos Aires, Tokyo, Moscow and Hong Kong. Italian gelato will be brought to the Chinese capital by Amarena Fabbri itself, the sponsor of the event.

A special mention must go out to the recipe for “Spinosini with Amarena Fabbri in a grilled potato and Parmesan turban, with Parma Ham sprinkles on a Pistachio and thyme flower custard” by the chef Massimo Pasquarelli, the first Italian to be awarded a Michelin Star in Asia, and who currently works at the famous Aberdeen Marina Club in Hong Kong.

The original delicious treats will include Parmesan Gelato with Parma Ham Dust, Ham Millefeuille with Parmesan and melon slices, or even Lambrusco sorbet.

For information, please visit the website: www.informacibo.it