Needing to CHILL out . . . temperature-wise?
Is your outdoor thermometer’s mercury percolating up into the 90’s – 100’s (or higher)?
To beat the smoldering summer heat, there’s just nothing like several scoops of freezing-cold ice cream . . . and truthfully, throughout the entire year!
HOWEVER, one thing that does trump regular old ice cream is Italian GELATO! Once you’ve taken a bite into gelato (the real thing), you’ll understand what I’m talking about!
And if you’re going to take the plunge into some Italian gelato, you might as well go all the way with a flavor enhanced by Italian Nutella!
Do you LOVE NUTELLA, that creamy addictive stuff that some Italian guy created to get kids in Italy to eat their breakfast? What kid wouldn’t eat a Nutella stuffed pastry as traditionally served in Italy today? Sure beats cereal!
When my husband and I visited my family in Italy, we bought some Nutella in a local Italian market because a friend of mine (Jo Falvo) told me that there is a big difference in the Nutella that is exported to America than the Nutella that STAYS in Italy (just like the prosciutto, my friends . . . they don’t ship the best quality outside of Italy). I took her word and can testify that she was right! There is truly a MAJOR difference in the creaminess of Nutella sold in Italy than what is offered in American markets!
The gelato is beginning to melt, since gelato does not solidify as regular ice cream does; this is the true consistency of gelato, so dig in quickly and don’t worry about perfect photography!