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Gelato Festival America - DC 2018

Posted by Thomas Marinucci on

What a great experience, again. A big thank you to the corporate sponsors, Carpigiani and PreGel! I entered my Butter Pecan Gelato and it won the Public Jury award. Very happy that it was universally popular with the thousand plus DC foodies who braved the rains to eat gelato!

For those of you who haven't tried it, I replace the cream in our recipe with 83% European Butter. Then we roast and grind pecans, a lot of pecans, to add to our gelato mix. Finally we top the gelato with candied pecans for a little crunch and a bit of salty counterpoint. For the extra indulgent, pick up one of our scratch made pecan sandies to have with it.