The last day of April...and bidding Ciao (a multi-purpose Italian word used for goodbye, as well as hello, here) to Napoli, but before we leave I promised you a Gelato Recipe...although, admittedly, I have never tasted any to rival Breyer's Tiramisu
Absolutely Meglio del Sesso!
(recipe to follow)
Today, we take an unexpected 184 mile detour to Perugia. Specifically to the Baci Cioccolato Shop. Making Bacio since 1907.
I just received my box.
Perfect timing!
A "sweet" way to end our Napoli tour! Bacio and Gelato. It couldn't be better unless you chopped the Bacio and used them as a mix in for the Gelato, I suppose. This may be a must try!
Baci (Bah-see) is Italian for Kiss. Bacio being the plural.
The Story behind the Bacio is a romantic one. Years ago, in the heart of Italy, a young Perugina chocolatier, Lusia Spagnoli, was inspired to create a special chocolate and hazelnut confection for her beloved. As it was a clandestine relationship, into each wrapper she would slip a small love note for him.
She named her creation Baci.
Today's Baci still contain a parchment paper slip with a small love note written in several different languages (including Italian) then the sweet and love note is wrapped in foil.
A Dark Chocolate and Hazelnut Confection, the center of which tastes just like Nutella!
For 65 Euro...or about 75.40 USD you can spend a day not only touring the huge chocolate factory...seeing the many wonderful chocolates produced here...but also sampling them!
http://new.perugina.com/
Baci Factory Tour
https://youtu.be/5RHWxG81B6Y
October's Euro Chocolate Festival
http://inperugia.com/eurochocolate-chocolate-festival/
and here is that Gelato recipe...this is the basic...feel free to add fruits, nuts, or maybe even Bacio!
Basic Gelato:
2 cups whole milk
1 cup heavy cream
4 egg yolks
1/2 teaspoon vanilla or one vanilla bean added to milk mixture while heating and then removed.
1/2 cup sugar
Warm milk and cream in heavy saucepan on medium heat until small bubbles form at edges. Do not boil. Remove from heat. (removed vanilla pod if used)
In large mixing bowl beat eggs and sugar together until frothy and then add warm milk/cream mixture. Whisk well to mix.
Return to medium heat. Cook slowly until mixture covers back of spoon stirring constantly.
Strain through small mesh strainer into freezer container.
Freeze overnight. Mix in's may be added as Gelato is scooped and served.
Mangia!
Ciao, Napoli!
