by Julia Clancy
Gelato is not just "Italian ice cream." A scoop clings to the cone with a consistency approaching soft-serve; the temperature is slightly warmer, the body thicker. And many stateside versions of this edible export don't fit the bill. Shy Guy Gelato, a new, small-batch gelato business from Tim Elliott and Paul Sansone, is dedicated to getting it right. Two years ago, Elliot was working at Burlington's Zabby & Elf's stone Soup when Sansone began visiting with homemade gelato samples. "I was busy, but one day he brought me in a sample of cornflake gelato," Elliott recalls. "That changed my mind."
Sansone grew up with an enthusiasm for food inspired by his Italian American heritage, then spent years cooking in restaurants. Five years ago, he bought a one-way ticket to Abruzzo. He spent a year cooking across Italy, then returned to Jericho with an itch to re-create the gelato he loved, using Vermont ingredients and Italian technique.
Source: http://www.sevendaysvt.com/
RAMParts Presents, in partnership with Exhibition on Screen, brings the 90-minute feature...
Rutland was always a part of Andrea Mead Lawrence, and now her legacy in the city is carve...
Donizetti’s comic opera “L’Elisir d’Amore (The Elixir of Love)” is one of tenor Joshua Col...
As a general rule in Allegheny County, boroughs are municipalities, historically and econo...
The Lobby, a family weekend go-to and popular date night restaurant at 7 Bakery Lane, clos...
By Derek Carson Since he was 17 years old, Scott Sanfilippo wanted to open a pasta shop....
Mimmo’s Pizzeria and Restaurant is a family business in more ways than one. Owner Dominic...
This is a story about a Montpelier family finding their people in present-day Italy. But t...