Talenti Gelato (@TalentiGelato) is my new addiction. I found Talenti in Whole Foods and I recalled reading an article saying gelato is lower in fat than regular ice cream. With no hesitation I bought the Tahitian Vanilla flavor. After buying my first tub, it’s been hard to resist trying a different flavor each time I hit the grocery store.
Talenti’s website states:
We are committed to the 500-year-old tradition of handcrafting gelato e sorbetto with unparalleled artisanship. We make everything from scratch using the finest ingredients imported from around the world. With these ingredients we add our innovative spirit and passion in order to offer our customers a myriad of flavors from which to choose. The end result is an amazingly tasty treat, intended to be enjoyed as one of life’s greatest “simple pleasures.”
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| Image credit: Talenti gelato e Sorbetto |
And I’m in agreement – Talenti is one of life’s greatest “simple pleasures.”
My favorite flavors: Tahitian Vanilla Bean, Belgian Milk Chocolate, and Sicilian Pistachio.
Here’s a quick treat you can make with Talenti gelato and espresso: Gelato Affogato. It’s essentially gelato doused with hot espresso.
Ingredients
- 2 scoops of Talenti Tahitian Vanilla Bean
- 2 shots of espresso
Directions
- Prepare 2 shots of espresso, set aside
- Put two round scoops of gelato in a tall glass, or for fun, a martini glass.
- Pour the hot espresso over the gelato
- Serve and savor
The gelato will melt slightly, and the espresso will cool down. A perfect treat for any time of the day.
