I know I’m only going off a few hours of experience here, but listen: 28 is going to be a very good year.
And while I’d love to tell you about the way it’s started—with a leisurely brunch at Honey (a favorite local cafe about which, side note, I have some exciting news to share soon!)—or about the way it’s heading—leaving again for a Nashville weekend tomorrow!—one thing is especially important, given that birthdays call for celebration and, hello?, celebration calls for ice cream.
So let’s get to the good stuff: Let’s talk gelato (and sorbetto!). From Talenti.
A week or so ago, the really nice people at Talenti asked me if I’d tried their peach champagne gelato (you guys know how I love peaches), and could they maybe send some to me?
When their package arrived Tuesday, it wasn’t just a container of peach champagne gelato, however. It was that—and more.
Inside a giant cooler were not one but ten different flavors of gelato and sorbetto: Argentine Dulce de Leche (caramel), Caramel Cookie Crunch, Caribbean Coconut, Double Dark Chocolate, Sicilian Pistachio, Tahitian Vanilla Bean, Black Cherry gelati; Roman Raspberry, Hill Country Peach Champagne, Blood Orange sorbetti.
Just in time for my birthday!
So today, my family and I did the very obvious thing when given a cooler filled with frozen dessert: we sampled. And sampled.
Not only was I beyond smitten with the dark chocolate (we have been searching for months for a chocolate gelato that’s truly dark) and the Roman raspberry (good gracious, so fresh! so sweet! so tart!), but the other tasters became huge fans of the blood orange sorbetto, the black cherry gelato and the caramel (think of one of those soft, chewy caramels turned into ice cream).
And what I most like about Talenti gelato is the way its made: emphasizing raw, natural ingredients, usually with less than a dozen ingredients in each container. Since December, I’ve made it a habit to read ingredients lists, so when I see a gelato with butter, milk, cream and sugar as its main components, it is positively refreshing.
Other key highlights of Talenti: It’s gluten-free (except the caramel cookie crunch, which incidentally is probably the flavor I’d be least likely to buy), kosher, with NO high-fructose corn syrup EVER, made with milk free from growth hormones and with significantly less fat than regular ice cream. I’ve bought it at my local grocery store and at Whole Foods, but if you can’t find it by you, try their store locator online.
You can also read more about Talenti Gelato at TalentiGelato.com.
See you next week!