TANTUM CUM LIBRIS CUM ISTIS USQUE LOQUAR ~ NE QUID IMMINUAT DAMNOSA DIES




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TANTUM CUM LIBRIS CUM ISTIS USQUE LOQUAR (only with books, only with these I'll speak forever). NE QUID IMMINUAT DAMNOSA DIES (so that the fatal day won’t consume everything).~~~~~~ Sono americana,ma per più di un decennio ho vissuto e lavorato in Italia, in Veneto. I miei antenati e alcuni dei miei parenti arrivano da Brescia e dalla Val Camonica. Adesso vivo in Ohio e lavoro in una biblioteca. Sin dal nostro ritorno in U.S., più di sei anni fa, mi sono impegnata molto nel mantenere il mio italiano - non un'impresa facile,considerando che l'Ohio fu in primis colonizzato da persone di lingua tedesca. Lavorando in biblioteca, cerco sempre di cogliere ogni opportunità per diffondere il mio amore per la cultura e la lingua italiana tra gli americani,che parlano solamente l'inglese,e incoraggiandoli ad imparare una seconda lingua - l'italiano ovviamente!~~~~~~ I am an American from the United States, but for more than a decade I lived and worked in the country of Italy in the Veneto region. I have relatives who are Italian and they live in the city of Brescia and in the Val Camonica. Now I live here in the state of Ohio and I am working in a public library.

Saturday, May 29, 2010

Gelato at the Beach


Sirmione, Italy
Originally uploaded by Hannie van Heugten
Memories of Summer in Italia. This is a gelateria in Sirmione, a lovely spot in Lombardia, in the area of Garda. Each Summer, on Memorial Day weekend, we would make a trek on bicycle from Vicenza to this divine locale. It has a castle and a great beach. People are often surprised to see palm trees in the north of Italy. All in all, a great holiday spot.



Gelato vs. Ice Cream:

So, what’s the difference between gelato and ice cream? Fat. Typical gelato has 4 percent to 8 percent butterfat (the fruit flavors have the least) while ice cream can have up to 18 per cent. That extra fat doesn’t just affect your waistline, it also dilutes the flavor and adds a creamy texture that differentiates it from gelato’s slight grittiness. Plus, gelato has no air added, which intensifies the flavor and means it scoops better at a slightly warmer temperature. Gelato also has more egg yolk and milk (unlike a sorbet, which has none) and there are more fruity and nutty flavors.

Italian gelato glossary:

Gelato: lit. “frozen,” Italian-style ice cream

Affogato: lit. “drowned,” a scoop of vanilla gelato with espresso poured over it

Amaretto: an Italian almond liqueur
Bacio: lit. “kiss,” a mix of chocolate and hazelnut gelato

Cassata: a traditional candied-fruit Neapolitan
Panna cotta: lit. “cooked cream,” sweet and vanilla-ish

Stracciatella: a choc-chip gelato named after an Italian egg-drop soup

Zabaglione: an Italian custard flavored with egg, sugar and Marsala


Spiaggia delle Bionde, Sirmione


sirmione castle
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