Sorbet, of Beaujolais
Ugo and Cristiana Ginatta have been perfecting traditional and seasonal gelato and sorbetto ever since they moved here from Italy and opened their first shop in Dallas four years ago.
Paciugo, a gelateria artigianale, produces small batches of gelato containing no cream and no added preservatives. The gelato is made daily in each store according to recipes created in Turin, Italy.
With the holiday season coming, festive wine sorbetto will be served at special events. The first version I tasted was made with a light and fresh Italian wine with cherry flavors, a Valpolicella. It tasted, not surprisingly, like wine, and sweet and clean. I loved it. Ugo did not. He wanted another wine. The second version, made with a Barbera wine, pleased everyone.
You can taste the next wine-based creation only on Friday night, November 19th. Cristiana will be serving tastes of this new wine sorbetto -- or should I say sorbet? -- at the French American Chamber of Commerce 21st annual tasting of Beaujolais Nouveau. Yes, it will be made with the real thing, Beaujolais wine from France, not a nouveau, but a Beaujolais-Villages.
French American Chamber of Commerce Dallas sponsors 21st annual tasting 19-Nov, 7-9:30p. Reservations/info: 972.241.0111, FACC Dallas $49 includes food, wine, commemorative glass.
Adam's Mark Hotel, 400 North Olive St (betw Live Oak & Bryan), Dallas, TX 75201.
Karen Silverston, November 2004