Well, we returned from Buenos Aires early this morning. Back from the funk, the heat, the gelato marathon, the family, the friends and the vibrant chaos that is South America. Things move to a different pulse down there, one that is more random, chaotic and alive than what we are used to here. We easily adjusted to eating dinner at midnight, going to sleep in the wee hours of the morning, waking up at noon and taking siestas. We ate gelato everyday and worked with our maestro heladero for 2 entire days. He taught us how to balance the ingredients in our recipes: the sugar, the cream, the milk, the fruit, the nuts, etc. We are going back through the 360 plus recipes that we have spun since opening 3 years ago. This knowledge allows us to fine tune and tweak the ingredients in order to achieve the perfect flavor and texture that defines exquisite gelato. This balance is the technical side of gelato making, while the ingredients and preparation is the artisanal one. It is a necessary step down the path of creating the most delicious gelato possible, a pursuit that never sleeps for us.
Now that we have returned, we will go full tilt into our winter flavors, which includes Sicilian Blood Oranges, Meyer Lemons, Clementines, Georgia Butter Pecan, Tramontana and of course Dulce de Leche in all her fine forms.
Winter or Summer, it doesn’t matter much to us, we eat gelato all year round!