Talenti Gelato Belgian Milk Chocolate Taste Test

My children and I were asked to "taste-test" Talenti Gelato. We were not about to turn down that offer.

Since my children were involved, I chose a flavor that all of us would potentially enjoy, which is the Belgian Milk Chocolate Gelato.

As I may have shared previously, we now live on acreage in the mountains, so most late afternoons or early evenings we go out on our front deck and enjoy the spectacular views and sounds. We often eat dinner or dessert while enjoying the company of one another.

Enjoying Talenti Gelato Belgian Milk Chocolate on our front deck! :)

Thus, it came as no surprise that I pulled out a dessert, but the children's taste buds were not prepared for the delectable creamy perfection that was about to meet their tongue. Out of four of us taste-testing, every one of us agreed it was a bit of heaven on earth.

Have you ever tried this? Okay, so to be fair, it was not enough to make everybody as happy as they desired, because they could not each have a bowl full up of this goodness. Now I have kids begging me to go to the store and buy them each their own container. Thanks Talenti!!!

Chef Bretto and I both agreed that we normally do not care for the taste of "chocolate" ice cream that one can purchase at the store. Yet, we were both in unison that Talenti Belgian Milk Chocolate Gelato was deliciozo. If all chocolate ice cream tasted like this, we would love it, but alas it does not, so this will definitely be our "go to" chocolate frozen confection. I have every reason to believe you will be as pleased as Punchinello if you give this a try!

The Italian Slow Cooker Book Review

Michele Scicolone Author & Chef

Either spray slow cooker - crock pot with non-stick spray or use liners for easier clean-up.

The one thing I do not find Michele mentioning in her cookbook and possibly she does not advocate; I spray my crock pot with an olive oil aerosol (non-stick spray) before I use it. It has made cleaning up my crock-pot so simple now, whereas it was a dreaded chore. 

Pears in Marsala via the slow cooker

*Photos of The Italian Slow Cooker and Michele Scicolone are from her personal website. Copyright (c) 2010 by Michele Scicolone.



Nonna's Chicken with Garlic and Rosemary; Parmesan Mashed Potatoes Cooked in Milk.  Prepared from "Make It Italian" by Nancy Verde Barr


Buongiorno miei amata amici!

Garrison Keillor once said, “A book is a gift you can open again and again.” I concur when we are speaking of Make It Italian by Nancy Verde Barr. It is not a new release, first published in 2002. However, out of the mountains of Italian cookbooks I have examined the last few years, this is my easily my favorite. “Why?” Because this is that unique cookbook, to which I always return for learning how to cook Italian.

Want me to get to the nitty gritty?

Cons: It lacks photos of the dishes and explanation of some of the techniques. I wish they would reprint this book with that input and it would rate six stars on a five star scale. May my dream become a reality!!!

Nancy Verde Barr - Author & Chef My Nonna in the Kitchen!

Pros: Nancy goes through the flavors that say Italian in chapter one. This is an essential chapter for anybody who was not born and raised in Italy. She explains all the various types of cooking fats, as well as how to use them. Then she teaches you about the aromatics, herbs and spices that speak Italian. On she goes through the list teaching you about key ingredients and the techniques to make them articulate Italian! :) 


In recipes, Nancy teaches us the main themes and then gives us variations. She encourages one to develop their own alterations of her recipes to make them their very own. She teaches one about flexibility, when one plans to make something and is missing an ingredient...her Nonna and mine never gave up, they found a substitute ingredient. Maybe it was because my Grandmas/Nonnas lived through the Great Depression that they understand how to make do with what you have on hand. It is a skill to desire and acquire.

"Make It Italian" Book Review My Nonna in the Kitchen!

I have gone from following Italian recipes to creating my own and sharing them on my Italiano Connection blog, in part thanks to this book. Nancy’s warmth spills through on every page and I feel like she is with me in the kitchen, guiding me through my Italian amateur chef endeavors. I owe more to this Italian cookbook than all the others combined.

Buongiorno miei amata amici! Have you ever allowed yourself the sensation of a granule of sea salt dissolving on your tongue? There is something refreshingly pure about the taste, unlike common table salt. Thus, imagine my delight when I received a box of Fattorie & Pandea Fornini (with sesame and sea salt) to review.

Made in Verona and Parma, Italy, these snacks offer a taste of the motherland. Interestingly, Pandea also makes a line of gluten free and low-protein snacks for those with dietary concerns.

How do I explain the texture? I dare say, my family thought it resembles a crackerstick, instead of a breadstick. It has a nice, crisp snap to it. They are ribbed sticks with sprinkles of sea salt and sesame seeds on top. The sesame seeds add a nice flavor without a noticeable chewiness that so often accompanies them. These oven baked snacks use olive oil and sea salt, keeping the saturated fat to a minimum and the trans fat to zero. Heart healthy fats, 30 calories, and 5 grams of carbs, they are a welcome treat.

I served them on a tray with some salami, mozzarella, Roma tomatoes, and fresh, organic basil. My children enjoyed them and were enthusiastic about their shape. I relished them for their crisp and flavorful addition to my lunch. My local grocery stores carry these refreshments above their rye crackers and other specialty crackers. If you cannot find them, feel free to contact Liberty Richter, the distributor in the USA.