A pistachio and porcini mushroom ice cream flavor that's sure to drive mushroom enthusiasts wild: in San Marcello Piteglio, in the heart of the Pistoia mountains, the "L'Officina del Gusto" ice cream shop has introduced a new and curious artisanal flavor. The innovation was inspired by the Bracali family's participation in the Cutigliano Mycological Festival: the idea, by Sara Carrà, daughter of owner Scilla Bracali, will surely be appreciated by mycologists and lovers of gourmet ice cream.
Perfectly Enhance The Local Raw Materials
"The Cutigliano Mushroom Fair was just a pretext. We try to offer new and original flavors," the owner of the gelateria told the newspaper Il Tirreno. "Those who enter the shop," explains Scilla Bracali, "may seem ‘lost' when they see the sign advertising this special flavor, but in the end, we can say they're responding well." This small gelateria in Pistoia has made it clear that using an exceptional (and local) ingredient like porcini mushrooms also challenges creativity in the kitchen. The goal is to highlight the authentic local flavors and offer a new taste experience to those who try this type of gelato for the first time.
The Pistoia-based gelateria offers an innovative way to enjoy gelato in a different way than the usual cone or cup: they serve it inside a crispy Grana Padano wafer, garnished with small bread croutons. This way, the gelato almost becomes an appetizer, completely changing the way you experience this dessert. The cheese wafer also adds a savory note that perfectly balances the gelato's sweetness, creating a perfect play of contrasts that enriches the experience. The porcini mushroom flavor is just the beginning for mother and daughter, who, as they said, will relaunch a completely new one. "The Chestnut Culture Exhibition will soon be held in Cutigliano," she says, "and we'll also be there with chestnut gelato. We also plan to make it pumpkin-flavored and use ricotta from the Pistoia mountains."
The Success of Gastronomic Ice Cream in Italy
Although they may seem like bizarre combinations, savory or gastronomic ice creams are actually starting to win over many people. Many are pleasantly surprised by this unusual combination of sweet and savory. However, as experts say, if there's study, knowledge of the ingredients, and technique, the results can be very satisfying.
There are those in Italy who have turned gourmet gelato into a true art form. Master gelato makers like Marco Radicioni (Otaleg! – Rome) and Stefano Guizzetti (Ciacco Lab – Parma) have helped define this discipline, experimenting (as they told us) with innovative ingredients and techniques to create gelatos to accompany savory and gourmet dishes. Today, in fact, it's not difficult to sit at a Michelin-starred restaurant and find a tasting menu that includes gourmet gelato.
The masters explain that gastronomic gelato, though already well-known, is still growing in popularity. It's neither a sweet nor a savory dish: we're talking about unexplored boundaries of flavor. In a few years, as industry professionals explain, it will increasingly become a part of haute cuisine and fine dining, captivating with its extraordinary ability to stimulate the senses. Essentially, the porcini mushroom gelato from the Pistoia gelateria fits into a gastronomic trend that is revolutionizing the Italian culinary landscape. A perfect example of how creativity and research can transform a simple pleasure into a sophisticated art.
;Resize,width=767;)
