{"id":12017,"date":"2014-07-17T15:46:55","date_gmt":"2014-07-17T19:46:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=12017"},"modified":"2014-07-22T15:47:18","modified_gmt":"2014-07-22T19:47:18","slug":"new-take-gelato","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-take-gelato\/","title":{"rendered":"A New Take on Gelato"},"content":{"rendered":"

It’s not ice cream, and it’s not sweet, but this parmigiano “gelato”<\/a> from Morini in New York is a worthy appetizer and conversation starter. Its consistency resembles gelato, but in reality its a mixture of heavy cream and Parmigiano Reggiano<\/a> cheese, with balsamic vinegar drizzled on top. Though it looks like a hot fudge sundae, this savory dish is meant to be served with crostini before the meal. Get the recipe for this unique dish here<\/a>! As a bonus, no ice cream maker is required to achieve the elastic texture of gelato.<\/p>\n

So, why parmesan? Parmigiano Reggiano is the king of Italian cheese, and its versatility makes it popular in cooking. This cheese has a proud history<\/a> in Italy and abroad. Its salty, nutty flavors keep you coming back for more, which is why it is a great choice in a savory “gelato” dish, as a topping for many different pastas, or even as the base for broths. <\/p>\n

Ending a meal with an ice cream that falls on the savory side of things is also a great option, if you’re looking for something closer to the traditional. Rosemary Balsamic Parmigiano Ice Cream<\/a> plays off of Italian flavors, combining sweet balsamic glaze with savory rosemary and salty cheese.  <\/p>\n

Though the magic of the parmigiano “gelato” is undeniable, if sweet, cheesy ice cream is what you crave, then we’re here for you. This Caramelized Banana-Blue Ice Cream<\/a> gets it flavor from crumbled blue cheese and flecks of dark chocolate. Ricotta Ice Cream<\/a> has a simple, balanced sweetness that turns decadent with summer berries on top. <\/p>\n

Any of these recipes would make a great summer treat, so go try one out — all in the name of flavor experimentation!<\/p>\n","protected":false},"excerpt":{"rendered":"

One restaurant is putting their own spin on gelato and serving it before the meal<\/p>\n","protected":false},"author":40,"featured_media":12019,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[608],"class_list":["post-12017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nA New Take on Gelato - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"One restaurant is putting their own spin on gelato and serving it before the meal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-take-gelato\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A New Take on Gelato\" \/>\n<meta property=\"og:description\" content=\"One restaurant is putting their own spin on gelato and serving it before the meal\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-take-gelato\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-07-17T19:46:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-07-22T19:47:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/07\/PlateLabJune_ParmesanGelato_H1400003710.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly Farrar\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly Farrar\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-take-gelato\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-take-gelato\/\",\"name\":\"A New Take on Gelato - 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