Among the stands of the Summer Fancy Food Show in New York, where Italy is at home, there is a corner where Made in Italy is literally sweet. It is Patrizia Pasqualetti, one of the most famous Italian ice cream makers in the United States, who at the Javits Center proposed something particularly original, a buffalo milk ice cream in combination with balsamic vinegar.
Originally from Orvieto, Patrizia Pasqualetti has learned the art of ice cream in the family ice cream parlor founded by his father Giuseppe, and over the years has brought that overseas tradition, opening several stores in the United States with the brand that bears its name, in collaboration with Eataly. His last home is in New York, in the Flatiron district, but for a few days his ice cream has found room also among the corridors of the largest food fair in North America.
The combination presented at Fancy Food was born from the meeting with Michela Di Nigris’ stand, which produces balsamic vinegar. A buffalo milk ice cream, delicate and enveloping, married with an aged balsamic, able to add that note of sweetness and acidity that turns a taste into a small taste experience. An explosion of flavours, fragrances and intensity, as the same ice creamer described in front of visitors.
Then there is a detail that entertains those who stop at the stand. Among the tastes that surprise more those who taste them there is one that is called own Patrizia, like you. It is the taste that most represents it, a blend of scented fruits, sweet but not too much, a little acid, in which each ingredient keeps its identity creating at the same time a perfect harmony.
Because this is the sense of Patrizia Pasqualetti’s work, and many Italian excellences present at Fancy Food. Bringing to New York not only a product, but the tradition and passion of an Italian art.
L’articolo Patrizia Pasqualetti and its ice cream at Fancy Food, when Made in Italy becomes sweet proviene da IlNewyorkese.
