Gourmet ice cream, the one with fermented foods arrives

ROME - Ice cream with fermented flavors arrives for gourmets and experimenters. To propose the novelty, after already his "copyright" on the Adriatic sea-flavored ice cream called "A-mare", is the master ice cream maker from Cesena Roberto Leoni in collaboration with the vegetal-chef Giulia Pieri. The gourmet delicacy was previewed at the international ice cream, pastry, artisan bakery and coffee show in Rimini (Sigep) with a show-cooking in the Leagel corner of the "Tonino Leardini Gelato Master School".

Leoni presented the flavors based on Kombucha and Miso. The ice cream, based on Mediterranean Kombucha (a particular culture created by the fermentation of rosemary), was proposed in combination with fresh raspberries, Pink Lady apple, lime juice and mint leaves. The second creation, always proposed in collaboration with the fellow citizen Giulia Pieri, was an ice cream based on Miso (a fermented soy derivative rich in vitamins and minerals), enriched with hazelnut milk and organic pears and proposed with a biscuit crumble prepared with okara, the part consisting of hazelnut skins and fibers that remains during the preparation of vegetable milk. "Fermented foods - commented Roberto Leoni - represent a new boundless research frontier". "Here at Sigep - added the master ice cream maker - rather than a product, I proposed an idea, a new horizon that, in my opinion, is worth exploring because fermented foods have properties that are very useful for our body".