THE SECRET TO CAKE SUCCESS
“What’s the secret?” I asked eagerly. Ezio was scraping down a 20ltr bowl with the biggest spatula I’d ever seen. He straightened his bowed back, took a deep breath, and closed his eyes. “Hmmm,” he thought. I held my breath and waited.
We met Ezio when we first came to stay in his village last summer. It was one of a hundred pretty Tuscan villages that don’t quite make it into the guidebooks. The A4 sign taped outside his unmarked shop said “Rated best gelato for 50km”. It was quite a claim. But he was the only gelato maker nearby, and it was hot, so we stepped inside his tiny tiled palace and ordered two tubs.
The sign was wrong. Ezio was not the best gelato maker for 50km. He was undoubtedly the best gelato maker in all of Italy. The texture was unspeakably good. Addictive. The flavours lingered for days. Fresh, creamy, crisp. We were smitten. Ezio became the person we tried to resist, but couldn’t. We were fixated. He became our official gelato dealer. No-one else hit the mark. Not even close.
Leggete l'articolo completo e molti altri in questo numero di
Bake & Decorate
Opzioni di acquisto di seguito
Se il problema è vostro,
Accesso per leggere subito l'articolo completo.
Singolo numero digitale
October 2022
Questo numero e altri numeri arretrati non sono inclusi in un nuovo
abbonamento. Gli abbonamenti comprendono l'ultimo numero regolare e i nuovi numeri pubblicati durante l'abbonamento. Bake & Decorate