One of my favorite things about travel is discovering new dishes, and bringing them into my kitchen. I’m not talking about celery root foam, or other molecular gastronomy tricks. I mean dishes well-known within a particular culture or region. Dishes with a past that can claim lineage. Food with kitchen cred.
To name a few – fried empanadas filled with cheese and dusted with sugar – popular Ecuadorian street food — I’ll be blogging about them soon! Farinata and socca, two dishes that I had while traveling through Italy’s Ligurian region a few years ago. Trdelnik, a sweet Czech pastry shaped like a coiled snake, baked on thick rods over wood stoked fires, found on the streets of Prague. All are addictive, and come to us with stories.
Last year, before traveling to Prague, I spent nearly 3 weeks in the Veneto region of northeastern Italy. Most of the time was spent at an Italian language school in Treviso – home to the famous tiramisu dessert. But what most people don’t know is there’s another dessert that originated in this region that’s even better, and a whole lot easier to make. Sgroppino.
My first taste was in a restaurant Cozze a Gogò, which sounds like it should be a nightclub but isn’t. We were a noisy group of around 20 that night. After enjoying several courses of amazing risotto, pasta, and fish, the dishes were whisked away, and replaced with frosty glasses of sgroppino. I hadn’t planned on dessert that night, but what’s a girl to do if it shows up all by itself? Not wanting to be rude, I took a sip, and then another. I looked around the table. Not a drop was left in anyone’s glass. We all ordered another round. It was the perfect light ending to a wonderful meal.
Perfect dessert drink for your next party! Whip it up in about 10 minutes or less, pour it into a jar, and serve immediately pop into the freezer. Just shake and pour after the dinner dishes are off the table.
Serve alone or with cookies.
Be prepared for people to ask for seconds.
- 12 ounces lemon sorbet
- 8 ounces prosecco
- 2 ounces vodka
- Mint leaves for garnish
- Scoop the sorbet into a large metal bowl. Add one-half of the Prosecco and whisk it around until the sorbet is melted into wine. Whisk in the vodka and remaining Prosecco.
- Drink immediately, or pour into a jar and place in the freezer until ready to drink. Add mint leaves as a garnish.
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And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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