Ice cream in the dish

If hot grip of the city makes itself felt you can find a bit of refreshing enjoying a delicious typical summer: ice cream. Milk, sugar and eggs are the main ingredients that make this product so sought after, especially during hot, but not only. Ice cream, in fact, is now enjoyed throughout the year, to the many facets that this food is suitable. Near the 'classics' cream, strawberry, lemon, hazelnut, chocolate, pistachio and other, in counters of our ice cream flavors you can find even more improbable and strange names.

Our beautiful country, in particular, is specialized in the production of this delicacy and considered, rightly, the birthplace of ice cream. It shows its origins. It's far 1600, when a young Sicilian, Francesco Procopio dei Coltelli, tired of the hard life of a fisherman, decided to devote himself to the kitchen and especially, the production of a new food derived from a mixture of sugar and salt mixed with ice it was a primitive form of ice cream, a product that our contemporaries would have tasted a few centuries later, in a thousand different variations.

Well, today, after more than four hundred years, the culinary imagination seems to have exceeded the limits of imagination: our delicacy is actually coupled to the Parma ham and Parmigiano Reggiano. The new summer 2010 seems, in fact, be the "ice cream in the pot": hundreds of Italian chefs juggled, July 20 to 25 between the rings of their kitchens to prepare delicious gourmet dishes, using ingredients with the main ice . In this way, just more hot days, according to the weather, you can delight your palate with unique dishes like horseradish ice cream or ice cream parmesan, celery and honey.

The event is presented on Wednesday, July 21 in the residence of noble Villa St. Carlo Borromeo in Milan Senago, our new home by accident.

The Editors