One of my favorite things about travel is discovering new dishes, and bringing them into my own kitchen. I’m not talking about celery root foam, or other molecular gastronomy tricks. No, I mean dishes well-known within a particular culture or region. Dishes with a past that can claim lineage. Food with kitchen ‘cred’.
Part of Travel is Discovering New Foods to Try
For example, when in Ecuador a few years ago, I fell in love with fried empanadas filled with cheese and dusted with sugar. They were in restaurants and served from food carts on the street. And then while traveling through Italy’s Ligurian region, Farinata and socca caught my eye, and my stomach. And if you’ve ever traveled to Prague, you’ve likely seen Trdelnik sold in street carts. If you haven’t tried it, it’s a sweet Czech pastry shaped like a coiled snake, baked on thick rods over wood stoked fires.
This brings me to my most recent find: this delightful, addictive drink that’s also a dessert, called Sgroppino. I travel to Italy for language classes, and this amazing drink-dessert was on the menu of a restaurant in Treviso. This town is more famously known as the home of the famous tiramisu dessert. But honestly, I would pick a Sgroppino over a piece of tiramisu any day of the week.
- You can pour it into glasses, but it’s much better if you freeze it first. It won’t completely freeze due to the alcohol, but it has a slushy texture that’s perfect after dinner.
- I recommend serving this with some small cookies.
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. The drink should be very slushy. Add mint leaves as a garnish.