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. The Pepes’ traditional gelato recipe has been carefully tweaked to do just that. The 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. Thaw 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.
SAVOUR MANITOBA | SUMMER 24 27
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