Coneheads

Two people. Eight days in Italy. 39 gelato flavors sampled:

Lemon
Coconut
Pistachio
Praline
Pine Nut
Ricotta
Cream
Chocolate
Bacio
Nutella
Vanilla and Nutella Stripe
Vanilla
Pink Grapefruit
Stracciatella
Strawberry
Green Apple
Pear
Melon
Apricot
Peach
Blood Orange
Fruits of the Forest
Hazelnut
Pineapple
Wild Cherry
Cassata
Rice
Slow Food Cookies and Cream (Crema di Grom)
Speculoos
Yogurt
Banana
Coffee
Cappuccino
Chocolate Mousse
Raspberry
Apricot Rosemary
Chestnut
Flordilatte
Salted Caramel

Favorite spots so far:
Grom (Florence)
Veneta (Lucca)
Moline (Bologna)
Gelateria Di Bartolomei (Barga)

We still have one day to go...

Vin d'orange

What can you do with leftover bitter oranges?

Make vin d'orange! Wait eight weeks. Then enjoy.

Orange marmalade

I'm a little bit obsessed with orange marmalade. I blame the Tartine cookbook. They propose the idea that zucchini bread and orange marmalade are a natural fit. After I read that recipe, it was all over.

What isn't a natural fit with orange marmalade, I ask you? I know a lot of people hate it, but they're sickies. Learn to love the bitter, people. Bitter is your friend. Smear it on muffins, toast, scones, brioche. Plop some in your tea, or your cocktail. Slather it on pork, or chicken, or shellfish before roasting or searing. Maybe after searing, so it doesn't scorch. I love it mixed with yogurt. I love it mixed with chocolate. I love it mixed with buttery shortbread, or peanut butter. It plays well with ginger, and herbs (rosemary?), and I bet you could mix it with certain cheeses (hard? nutty?) for a delightful taste sensation.

I haven't tried it yet, but you could probably work it into salad. Fennel, vinaigrette, radishes? Pair it with something with a nice crispy texture that tastes fresh and clean?

I'm glad I have so many ideas, because I have a LOT of orange marmalade. A LOT. Additional suggestions welcome.