Press Release: The Ciao Bella Book of Gelato and Sorbetto

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FOR IMMEDIATE RELEASE                                       Contact: Jessica Reich/Clarkson Potter Publicity

                                                                                                        212.547.6501/jreich@randomhouse.com

 

 

 

The Ciao Bella Book of Gelato and Sorbetto 

Bold, Fresh Flavors to Make at Home

 

By F. W. Pearce & Danilo Zecchin

 

 

“Pearce and Zecchin are masters of the sophisticated, mysterious, white-hot world of New York gelato. All the secrets to their kingdom are collected in this lively, colorful, informative book.”

—Adam Platt, restaurant critic, New York magazine

 

“There may be nothing better in the world of frozen comestibles than the original Ciao Bella vanilla gelato. It was great when they started more than twenty years ago and it is great now; just take a peek in my freezer at home….And now, I’ll be able to make my own. Yum!”

—Mario Batali, chef and author

 

As we begin to brace for summer and those hot muggy days, our palates start to yearn for cold and creamy desserts. Whether in a cup, in a cone, or straight from a pint container, frozen treats from Ciao Bella, the premier gelato and sorbetto maker in the country, not only satisfy this craving, but take us to a new level of dessert ecstasy. Now, anyone with an ice cream maker can simply and easily re-create its signature flavors using THE CIAO BELLA BOOK OF GELATO AND SORBETTO: Bold, Fresh Flavors to Make at Home (Clarkson Potter/Publishers, May 11, 2010).

 

In the introduction, Ciao Bella founder F. W. Pearce writes: “One of Ciao Bella’s founding missions was to combine the best of classic Italian gelato with the creativity of modern America.” Pearce and Zecchin make a simple promise: Learn just one base (vanilla or chocolate) and you can make an infinite number of flavors right in your home. With more than 100 recipes for the most delicious frozen desserts and the boldest, freshest flavors ever invented, THE CIAO BELLA BOOK OF GELATO AND SORBETTO will have you re-creating==This word used in paragraph above. OK?== both the company’s award-winning recipes as well as inventing your own flavors. Recipes include:

 

  • Basics:  Madagascar Bourbon Vanilla Gelato, Cacao Nib Gelato, White Chocolate Gelato
  • Italian Classics:  Pistachio Gelato, Mocha Chip Gelato, Cinnamon Gelato, Fig and Port Gelato
  • American Favorites:  Peach Gelato, Blueberry Gelato, Key Lime with Graham Cracker Gelato, Pumpkin and Spice Gelato, Butter Pecan Gelato
  • Fun Flavors for Kids:  Chocolate S’Mores Gelato, Malted Milk Ball Gelato, Maple Gingersnap Gelato, Peppermint Stick Gelato, Coconut-Almond Gelato
  • Uniquely Ciao Bella:  Crème Fraîche Gelato, Rosemary and Olive Oil Gelato, Rose Petal Gelato
  • Global Inspirations:  Green Tea Gelato, Chocolate Chai Gelato, Greek Yogurt Gelato
  • Adults Only:  Rum Raisin Gelato, Irish Cream Gelato, Caramel Cognac Gelato
  • Sorbetto:  Blood Orange Sorbetto, Cantaloupe Sorbetto, Coconut Lemongrass Sorbetto, Champagne Sorbetto, Blackberry Cabernet Sorbetto

 

In addition to the recipes, a concluding chapter on “Amazing Endings” shows how best to serve gelato and sorbetto to cap off your dining experience with an extraspecial touch, and offers plating ideas and alternative uses for gelato and sorbetto in your desserts. Packed with helpful sidebars, information on tools and ingredients, and a chart for creating your own granita flavors, this gorgeously photographed book ensures that the best gelato and sorbetto you’ve ever tasted are just a churn away. 

 

 

ABOUT THE AUTHORS

F. W. PEARCE is one of the founders and DANILO ZECCHIN is the executive chef and master flavor creator of Ciao Bella. Fondly called “America’s gelato,” Ciao Bella began in New York’s Little Italy in 1983. With five stores and products sold in over 3,000 retail locations, Ciao Bella has set the dessert standard for innovation and supreme indulgence with its collection of ultra-premium ice cream and sorbet pints. Ciao Bella was prominently featured on The Oprah Winfrey Show when she chose Blood Orange Sorbetto for her holiday special, and the company has received fifteen awards from the National Association for the Specialty Food Trade. Featured as the subject of a full episode of The Apprentice, Ciao Bella has appeared in hundreds of media outlets.

 

ABOUT THE BOOK

THE CIAO BELLA BOOK OF GELATO AND SORBETTO

Bold, Fresh Flavors to Make at Home

By F. W. Pearce and Danilo Zecchin

Clarkson Potter/Publishers

On sale: May 11, 2010 • ISBN 978-0-307-46498-9 • Price: $24.99


The Crown Publishing Group