Last year, we were very unlucky and unhappy to discover that our favorite hardware store had closed. There were rumors that the nice owner had been swindled by providing construction firms materials on credit which was not repaid. I really don’t know for certain that we have all of the facts, but coming into the space of the hardware store we learned in time was a couple that had run one of the popular bars in town, and were now wanting to operate a Gelateria. Not all gelaterie are equal. Many sell brands of manufactured ice cream that are distributed all over the country. Issues like freshness, quality of ingredients, additives, can degrade the experience of eating these products. Not that factory made ice cream has to be bland or worse, it’s just that there are better solutions. I’ve always found that the best gelato comes from the people that produce and sell it retail themselves and take pride in what they make. This often results in flavors that one has never seen before, Liquorice or Rose Petal or Chocolato con Pepperincino for examples. Such is the gelateria we now have here in Buonconvento. As it takes almost 2 minutes by foot, we are finding ourselves there quite often in this most hot month of August (Today is 98 F).
The other day Maddine and I were in front of the freezer unit, getting our almost daily fix. Maddine got a small cone of After Eight and Coffee gelati. I got my usual of Cioccolato and Nocciola (hazelnut). Even though it is very warm outside we usually go Crema vs Frutta. We sat down under an umbrella enjoying the shade and the ice cream. Ah, there is a copy of La Nazione I saw spread upon a table, and leisurely thumbing through it found the following article, for which the owner was nice enough to provide the scissors and gave us the piece of his paper. The story is about the final report regarding the investigation of grape content in Brunello and Rosso di Montalcino, which began in the spring of 2008 .
I went home and on the web found this in English from Wine Spectator.
Pretty much the same as what the Italian paper said except that La Nazione breaks the numbers down by saying that 1.300,000 liters of Brunello di Montalcino was reclassified to I.G.T. Toscana Rosso and 500,000 liters of Rosso di Montalcino to I.G.T. Toscana Rosso. There were also 150,000 liters of Chianti reclassified to I.G.T. Toscana Rosso and 100,000 liters of I.G.T. Toscana Rosso sent to the distillery, I presume to make Grappa. This has been an ongoing investigation for over a year. I think that one of the good things to come out of it is that the Consorzio di Brunello di Montalcino has confirmed in a vote to continue the tradition of making the wine from 100% Sangiovese grapes.
I've had Sangiovese grapes baked into a desert, or Brunello must flavored Pecorino (sheep cheese), but I've never had Brunello flavored gelato. Although at Sergio's in San Gimignano there was a Vernacia flavored gelato along with a flavor to honor the local saint, Santa Fina. And now we have a very good gelateria in Buonconvento, located in the southwest corner of the wall.
The other day Maddine and I were in front of the freezer unit, getting our almost daily fix. Maddine got a small cone of After Eight and Coffee gelati. I got my usual of Cioccolato and Nocciola (hazelnut). Even though it is very warm outside we usually go Crema vs Frutta. We sat down under an umbrella enjoying the shade and the ice cream. Ah, there is a copy of La Nazione I saw spread upon a table, and leisurely thumbing through it found the following article, for which the owner was nice enough to provide the scissors and gave us the piece of his paper. The story is about the final report regarding the investigation of grape content in Brunello and Rosso di Montalcino, which began in the spring of 2008 .
I went home and on the web found this in English from Wine Spectator.
Pretty much the same as what the Italian paper said except that La Nazione breaks the numbers down by saying that 1.300,000 liters of Brunello di Montalcino was reclassified to I.G.T. Toscana Rosso and 500,000 liters of Rosso di Montalcino to I.G.T. Toscana Rosso. There were also 150,000 liters of Chianti reclassified to I.G.T. Toscana Rosso and 100,000 liters of I.G.T. Toscana Rosso sent to the distillery, I presume to make Grappa. This has been an ongoing investigation for over a year. I think that one of the good things to come out of it is that the Consorzio di Brunello di Montalcino has confirmed in a vote to continue the tradition of making the wine from 100% Sangiovese grapes.
I've had Sangiovese grapes baked into a desert, or Brunello must flavored Pecorino (sheep cheese), but I've never had Brunello flavored gelato. Although at Sergio's in San Gimignano there was a Vernacia flavored gelato along with a flavor to honor the local saint, Santa Fina. And now we have a very good gelateria in Buonconvento, located in the southwest corner of the wall.
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