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.
Sgroppino (an Italian Dessert Cocktail)
- 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.
We’re celebrating Italian food on #SundaySupper this week, and I can’t wait to see what everyone made. Big thanks to Manuela of Manu’s Menu and Marion Myers at Life Tastes Good for hosting us this week!
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Eggplant Parmesan from Rants From My Crazy Kitchen
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reduction from Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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