SAVOUR MANITOBA | SUMMER 24 27
Nothing overwhelms. It's not LEMON
chicken — it's chicken with a kiss of lemon.
Other dishes are prepared with the
same practised hand. It's the perfect
Italian lunch — an aria, not a whole opera
— satisfying but not overwhelming with
flavours that sing. Sip a cappuccino, latte
or espresso, then go for the perfect finish
— a dessert of affogato (gelato with a tasty
splash of espresso).
And that brings us back to the gelato.
Gelato is lighter and brighter than ice
cream with its heavy fat. Really good gelato
is made with natural, in-season ingredients
combined with milk to carry the flavour
right to the tongue. e Pepes' traditional
gelato recipe has been carefully tweaked
to do just that. e non-dairy is made with
fresh fruits and juices.
Ordered from the counter, Nucci's gelato
(they make up to 70 flavours throughout
the summer season) is ready to enjoy.
For take-home containers, call ahead
three days in advance. Maria Pepe says
fresh gelato should keep for a month (no
preservatives, no added colouring) but is
better relished when you get it home. aw
for 10 or 12 minutes before serving. And
then, buon appetito!
Really good gelato is made with
natural, in-season ingredients
combined with milk to carry the
flavour right to the tongue.
