According to ANSA, the leading Italian national press agency, the Umbrian ice cream master and entrepreneur in the United States Patrizia Pasqualetti welcomed with enthusiasm the recognition, underlining the historical, cultural and sensory role of ice cream in the Italian gastronomy.
“Italian ice cream is not only a dessert, it is part of our culinary identity”, said Pasqualetti. “Being recognized within the Italian cuisine protected by UNESCO confirms the cultural value of craftsmanship and the role we have in spreading Italian pleasure in the world”.
Pasqualetti manages five artisan ice cream shops in the United States (in New York, Los Angeles, Boston and Silicon Valley) and is actively engaged in the dissemination of true Italian ice cream at the American public, through sensory tasting experiences focused on the quality of ingredients, taste and craftsmanship.
Among his most popular creations in this season is the traditional Italian panettone filled with ice cream, an example of how the Italian culinary heritage continues to evolve and to find feedback among American consumers.
L’articolo Patrizia Pasqualetti celebrates homemade ice cream, an essential part of Italian cuisine proviene da IlNewyorkese.
