What gastronomic horizon had Palzola yet to explore? Chocolates… done. Spreadable creams… done. Blue cheeses with truffle and chili… done. What was missing? Ice cream. And finally, that gap has been filled with “My Black Forest”, the cold amuse-bouche created by master gelato maker Vincenzo Pennestrì, president of the Italian Gelato Makers Association. He chose Palzola’s sweet Gorgonzola as the undisputed star of a unique and impactful gastronomic creation.
The result is a handcrafted mini ice cream stick in which the bold flavor of Gorgonzola meets acidic, bitter, floral, and toasted notes. At the core is Palzola Gorgonzola gelato, paired with grated tonka bean and a sour cherry compote from Agrimontana. The coating is made with Manjari dark chocolate couverture (by Valrhona) and finished with toasted breadcrumbs, adding a crunchy element and evoking the classic pairing of bread and cheese.
Where to taste it?
The mini stick, conceived as a creative appetizer or savory finale, is offered during summer dinners in the elegant setting of Villa Genoese Zerbi in Reggio Calabria.
