Cool, creamy and delicious lite: Gelato Festival, Take 2

Last year, I made a solo trip from the temporary housing residence hotel in Motta over to Cefalu for the International Sherbeth Festival.

The article linked above explains that ‘sherbet’ comes from the Arabic word for the concoctions that have evolved into sorbet and gelato. The festival creates five pockets of booths within the center of Cefalu, include two points on the sea. This was the sixth year of the festival and it was going strong, including extras such as “Gelato University” – perhaps a venue of research for blossoming ice cream makers out there?

The flavors, textures, and high quality ingredients of these gelato samples were simply amazing. With a few bites, I was tempted to forgo lesser quality frozen products for life. (Yes, I have since come to my senses.) The hot sticky air of charming Cefalu was a great complement to the cool, creamy deliciousness of the gelato.

Buon sherbeth!

And to all a buona notte!

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3 Comments

Filed under 5-100, Food. Cibo.

3 responses to “Cool, creamy and delicious lite: Gelato Festival, Take 2

  1. Damommachef

    Oh, how I love gelato. When I was in Italy for two weeks last year I had a small cup every day. Every. Day.

  2. Pingback: Sigonella Directory | The Cinquecento Project

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