LA DOLCE VITA

Lisa Val­mor­bida trav­elled to Italy from Aus­tralia to learn the art of mak­ing ge­lato

Town & Country (UK) - - TASTE -

‘Ge­lato was al­ways there – it just took me a while to no­tice it,’ says Lisa Val­mor­bida of her un­ex­pected ca­reer move. Af­ter giv­ing up an in­te­rior-de­sign course to pur­sue her culi­nary pas­sion, she be­came in­creas­ingly con­scious of her Ital­ian roots, re­mem­ber­ing fondly her child­hood vis­its to Vi­cenza’s lo­cal gela­te­rias with her grand­par­ents (‘Nonno and Nonna’). In­spired, she left Mel­bourne to study at the Carpi­giani Ge­lato Univer­sity in Bologna, where she learnt how se­ri­ously the Ital­ians take their craft, then trav­elled to Turin and the Amalfi Coast to sam­ple every flavour un­der the sun. Now the owner of her own café, Pi­dapipó in Mel­bourne, she has col­lated her favourite recipes – from clas­sic choco­late to fruit gran­i­tas – in a beau­ti­ful new cook­book. ‘Pi­dapipó: Ge­lato Eight Days a Week’ (£20, Hardie Grant Books) is pub­lished on 14 June.

WA­TER­MELON AND MINT GRANITA

IN­GRE­DI­ENTS 500g seed­less wa­ter­melon, cut into small chunks 300ml fil­tered water 10 large mint leaves 200g caster sugar

METHOD

Add the wa­ter­melon, water, mint and sugar to a bowl and blend with a hand-held blender un­til com­pletely smooth. Pour the mix­ture into a pre-cooled stain­less-steel tray and put into the freezer. Every 30 min­utes, re­move and break up the crys­tals with a fork. Do this un­til icy and easy to scoop (this should take about two hours). Serve.

desserts from lisa val­mor­bida’s cook­book

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