Capo Recipes

Snow? Maybe, possibly, but who cares! Soup time!

2012-01-20T07:30:00.001-08:00

They are talking about snow this weekend. I shudder. Yuck. There are some great things about snow. Bundling up, sledding, snowball fights, hot chocolate and soup. One of John's favorite things in the world is a hot bowl(s) of soup. He sits and eats bowl after bowl, rarely looking up, in silence. I pack up the remaining soup in the pot into quart containers to be frozen. As I am washing the pots, John always wraps his arms around my waist and says, "Great soup, baby." and kisses my neck. This is what makes me a soup ninja. I like pleasing my man and this has pushed me to make the best soups ever. I do not give up until John says it is perfect.

Soups should not be overly complicated and should be hearty. Humble ingredients are best. Beans, kale, onions, chicken.... Enter what John and I refer to as "Grandma Chicken Soup". Both of our grandmother's made chicken soup. Same soup with one difference. His nonna had pasta and my grandmother's had matzo balls. It is so simple. Chicken, carrots, onions, celery, bay leaves, salt and pepper, pastina and wait for the kiss.

Melograno...Granada....Pomegranate

2012-01-12T19:07:00.001-08:00

Such a majestic fruit. My childhood referred to this contraption as the "Chinese Apple". Anyone remember that? I remember the rare, and it was oh so rare, occasion that my mother would cave to my pleading and purchase one, and only one, at Foodtown. Foodtown.....hee.

Way back in the 16th century when Katherine of Aragon crossed the sea to the "Island" and married Hank (well, first his brother, but that tale is for another time), she brought with her badge (seen here). The pomegranate was to represent the persistence of life, fertility and regeneration. Which happened to be extremely important to a monarch.

Tis the season for pomegranates. Sometimes we are lucky to keep them into March. Right now, we are donning our garbage bags and wacking out the seeds with the backs of ladles. Seed by glorious seed. It is worth it. I love how our sorbetto is filled with small red flecks. I do get calls from puree people telling me how much money we would save buying juice. The POM people can sell me just the seeds released from their prison. Yes, yes I know. I will save money and labor and time! But....it just does not taste as good. No one can tell...they say. I say...You can! You can tell the difference.

Get them while they are here because not unlike Queen Katherine, another young fruit is waiting to replace you...

Winter = Bourbon

2012-01-09T05:30:00.000-08:00

John and I love bourbon. We had a delicious dinner in New Orleans at Sylvain over the holidays. Sylvain's cocktails were intriguing. I was torn between Dennis' Sidecar and the Superfly Snuka. I had both, but that is another matter. Our lovely waitress, when asked for her preference, returned with another question, "Are you a bourbon girl?" Why yes! Yes, I am. She stated that I could not go wrong with the Sidecar. I did not. It was delicious. The Snuka was delicious as well, just so ya' know.

John and I use the cold weather as an excuse to drink bourbon. Bourbon just warms your toes, does it not?

This is our favorite cocktail. You may question our mixing really good bourbon with other stuff, but I have found that it is just more delicious with expensive bourbon. It is my opinion and I am sticking with it.

J+S Winter Drink

*Makes two drinks, cause drinking bourbon with a friend is best.

Bulleit, Knob Creek or Woodford Reserve bourbon

1 lemon, cut in half

2 tablespoons of dark brown sugar (Muscovado is best)

Squeeze half a lemon directly into your glass x 2
add one tablespoon of brown sugar in to glass x 2
mix
fill glass with ice
fill to top with bourbon
using a shaker cup, pour contents of glass back and forth until thoroughly mixed

ENJOY! It is tart, it is strong and cozy. Curl up with your favorite friend (John is my mine) and discuss. You're welcome.

And in comes 2012...

2012-01-04T07:06:00.000-08:00

It is hard to believe that 2012 is here. I can remember the whole Y2k debacle and I find it funny that time is flying. All those old people always preaching about how life just zooms by. As a young adult you just do not think of these things, nor do you care. Life is to be savored, not ticked off. Well, I guess I am getting old. 2012! I am reeling.

We have had a great year at Capo. I feel energized and hopeful as we approach our 10th anniversary. It's a year away, but it is a big deal. We have always tried to embrace the lifestyle, the feeling, the joy that is our business. Taking things slow and not always the easy way. We think it is worth it.

I want to focus on that. The path of exploration and challenge. Figuring out what works. It can be quite a journey. Capo has always been a place where I can take my time and test the waters. It is a lifestyle that makes us all happy here.

So....we want to share more of that with you. Not just the gelato, but the "una passagiatta". Our daily stroll each day. In Italy, Italians take a daily stroll to the gelateria. The ritual of walking, sometimes alone, sometimes arm in arm, sometimes with a gaggle to get your daily fix of gelato. Whether a cone or cup, no matter. It is the journey and the end.

Last night we had pizza for dinner. It has taken me 6 years to get the crust right. Home pizza is very different from pizzeria or restaurant pizza. The journey was awesome, if not frustrating and the end was truly rewarding.

We all have our weaknesses

2011-12-06T18:13:00.000-08:00

I have always been jealous of those women who can belt out a belch that makes you sit up straight. You know what I am talking about. This foul disgusting belch that comes from their toes, it seems. It vibrates off the small adjacent walls and there they are, just sitting there, looking as if they never burped, slowly placing their beer back on the table. I am jealous. I cannot whistle either. Do you think it's related? I do.

I know this is not the sort of talk to be had on a recipe page, but it must be discussed? I think so. There are things I think of that I am lacking. I cannot burp with any type of abandon. It's sad. I also cannot whistle. Don't mock me. I cannot. I have worked for hours. This is not rocket science. I have seen idiots whistle. Why!??!!! Why not me? My sister in law can put both her fingers in her mouth, not unlike a lumberjack, and whistle so loud, it causes people to wince. Why!?! Why can't I do that. Life is unfair.

I CAN follow a recipe. Most cannot, as I have discovered. Can you? I have given really smart people recipes and they call me and say, "There were so many apples left over after I filled the pie tin that I made muffins. Then my pie emerged from the oven flat. Really shallow. What did I do wrong?" I want to say, "Really?....REALLY? Come on...you cut into people's bodies to remove stuff and you cannot figure out that you needed all those apples?"

Okay people. Ask away.... I will be the fixer of recipes that do not work. Just email me. I can do it. info@capogirogelato.com.

xoxo

La Regina

http://youtu.be/hMBIFCRZ_iY

What to say, What to do....

2011-10-07T07:01:00.001-07:00

I have been absent from this blog for a while. Yeah, yeah, you have heard my excuses. I have none, other than I work all the time making stuff for Capo. The other morning on the drive to school, my daughter was seething over...well, nevermind. We came to a stop and there was silence. The kind of pregnant pause which begs for a break. Enter two idiots in the back seat. I laughed so hard and my daughter actually cracked a smile. I promise to touch base more often. But for now....This is my life.

Start Thinking....

2011-05-10T11:00:00.000-07:00

People get bored 'round these here parts during the winter. We have been tied inside and feel crazy. The weather breaks and we are itching for stuff to do. I was driving down Kelly Drive this morning and I believe that they are setting up for the Dad Vail Regatta. Have you been? I remember way way back in college. We would trek down to the art museum on one of the first warm weekends. We would sit for hours while baking in the sun on hard, cold ground. Smoke from neighboring barbecues would waft over carrying the sent of processed meat. We would watch the crew teams race, not knowing a bit of history. We would shuffle home at the event's close tired from squinting. I loved sinking into my soft couch while the sting of sunburn on my shoulders eased. Ahhhhh, spring in Philly.

The crowds will be crowding into my hood this weekend. People want out! They are also itching for new flavors. Something about warm weather causes people to think about gelato. Go figure. I was asked three times last week if I had any new flavors up my sleeve. Nope. Not really. I know, I know, I am boring. Honestly, nothing has grabbed me lately. What should I do? I felt a bit inadequate, so I went on the Google machine and googled "Best Flavor Ever". The usual suspects popped up. Then I saw it. "101 Frightening Ice Cream Flavors." I clicked. Some were quite revolting, but others interesting. How about some Oxtail Ice Cream? Maybe some Chicken or perhaps Charcoal. Vampire flavor (garlic)!!!Could be good for the digestion. I did see Tulip. I hope it does not taste like soap. Of course the majority of these flavors were from Japan; clam, squid ink, potato liquor (aka moonshine!), sweet potato.... You grow up with flavor profiles that shape who you are. It makes me curious.

Any ideas for new flavors? Any cravings?

Oh please Mr. Stewart, try our gelato....it has halvah in it

2011-04-14T08:48:00.000-07:00

We spend entirely too much time procrastinating in the office. We watch a ton of videos and junk and laugh way way too much. Dan and I just watched Stephen Colbert talk about women's arm pits. Laughing loudly when we should be working. It this inappropriate? Maybe, but not really. Actually, laughing at inappropriate times is annoying and wrong when you are 14 and will not stop when your parents tell you it's enough. Know what I mean, homegirl? (Yes, I am talking to you Michaela) Okay, there are other times, but I needed that segway and wanted to take a poke.

We love us the ridiculous, the serious and every now and then (every day) we watch clips from the genius factory. The genius factory is a collection of Jon Stewart, Steven Colbert, John Oliver, Louis CK, and Ira Glass. We throw in Conan every now and then and there are always the pet videos. Since Chris has left we are thin on the cat videos. I miss Chris.

Anywho, we designed a flavor for Jon Stewart when Ben & Jerry's dissed him for Jimmy Fallon. We stepped up to the plate. We have delivered (Lorenzo visited his studio) the awesome flavors that we have created, if I do say so myself. The guys that took the pints laughed heartily. But alas, nothing.... No word.

If anyone out there knows how to get to the inner circle of Mr. Stewart, help us!! We made a Honey gelato (local honey from Gap, PA) filled with chunks of marble Halvah from Russ and Daughters in NYC and a Mascarpone with Heirloom Apple flavor too! He cannot resist!

Recipe for Disaster!

2011-03-07T09:12:00.000-08:00

Being in the gelato business can be a bit stressful when the cold weather sets in. I find myself trying to distract myself with things that force you to stay inside. It is my version of yelling "LaLaLa!" with my fingers in my ears. I try to trick my sanity by having a reason to stay inside and ignore the icy temperatures. When the weather is breaking, I find that I am humming at a pretty high tone. I know that dogs in neighboring homes are rolling in agony with the frequency I am emitting. Like I have said in the past, y'all know I'm crazy.

So it is raining on Sunday, John's car was totaled while being parked across the street (teenager smashed into it) and the kids are stir crazy. What to do.... My mind is saying, it is supposed to be spring, you should be training for the Broad Street Run, why are your kids playing soccer in the room upstairs and not outside?!?!? See? Ca-razy. So I do what any crazy person does-I make ricotta and mozzarella cheese and try to perfect my bolognese sauce.

The ricotta cheese was pretty easy. I heated up the milk to 200 degrees, let it cool down to 90 degrees, added rennet and I let it sit. After some time the milk began to coagulate and I had ricotta.

On to my Bolognese. John's birthday was in September. He is hard to buy gifts for. Right now, if I were Oprah, I would buy him a car. I am not, sadly. Anywho, it was his birthday and I could not decide what to buy him. He is always yapping about making his own sausage. So...I bought him a meat grinder. It is awesome! I love it. We do not eat a lot of meat (about once a week), but the difference purchasing your own meat and grinding it makes is astounding. My meatballs are spectacularly soft and resilient. I love grinding meat. Sounds so dirty, but I do.

So, go out and get yerself some high quality meat. There is nothing wrong with eating meat, there is just something really wrong with our meat industry. These are some great options in Philly. If you have the luxury of going to Reading Terminal Market, check out the meat producers. Some are your run of the mill standard butcher, others have locally, humanly, all natural meat. My personal favorite is the Fair Food Stand. They have exceptional products and the people behind this organization are not only smart, good business people, but I really really like them. They do not sell food with judgment. They love to educate and want to help, not preach. Tell them what you are looking for and they will help. If they do not have the product you are looking for, they know where to get it. They continually assist me in finding farmers and connect me to like minded peeps in my field. Trust. If you do not have this luxury, and it is a luxury, Whole Foods carries local beef and pork. Before grinding, it is best to get your meat really really cold. 10 to 15 minutes in the freezer is good. For bolognese, I like 2 pounds of chuck and 1 pound of boneless pork shoulder. Cut into 1 inch cubes. See above?

I like to grind the meat with the medium plate twice. Yup twice. Twice through really minces up the meat and fat with out making mush. Hate mush.

Cut up in small dice:

1 large onion

4 ribs of celery

4 carrots

Saute all above in some olive oil. When it is soft and your onion is transparent, add ground beef, hefty pinch of salt and pepper and a good grinding of nutmeg.

Stir, stir, stir.....

When the meat has lost it's pink color, add

1 cup of whole milk.

Let milk bubble away until gone, baby gone. You will know.

Add

1 cup of nice white wine

Let bubble away.

Add Two Cans of high quality canned tomatoes. I love Francesca San Marzano. Crush them before you add.

Stir, stir, stir.

Let cook at a slow simmer all the day long. The fat will start to rise to the top of the sauce. Skim that disgusting fat off! Make sure you have a delicious hunk of bread around to dip into your sauce all day long. It needs testing. If your sauce seems too thick, add a bit of water. Make adjustments for salt. Test alot. Make sure you have a nice big loaf of ciabatta. Trust.

Serve with some big pasta, pecorino romano cheese, dabs of fresh ricotta and a colossal salad.

Disaster outside? Make bolognese. And yes, I know, the grinder was for John. I cannot just let it sit there, lonely next to my kitchen aid. It was begging to be used. John is happy.

Philly Magazine and CapoGranola

2011-02-22T11:23:00.000-08:00

So, yeah.... I am incredibly awkward. I hate having my picture taken. Possibly because I am vain and I will constantly stare at my pictures focusing on the dozens of my imperfections. Do you? I cannot seem to help it. I prefer to look at my pictures and just smile and mentally bring myself to the moment the shutter snapped, me behind it. I love looking at my kids and their smiles and my husband and his exaggerated expressions and even all those pictures of food. But me? No thanks. If I am featured, I cannot help, but stare at the crooked tooth. Yuck.

When Philadelphia Magazine called and asked me to be a part of February's "The Celebrity Chef Diet" I agreed. I love Philly Mag. They asked for a pic and I sent them my headshot. I heard back. "Steph, we love your picture, but we are going to do something different. Can you make it in for a pic?" Run a marathon, sure, take my picture? Gulp.....So there I was, standing on a big white platform in my running gear trying to look "normal". The poor editor and photographer tried to get me to look more natural, not to smile so hard, to be 'lighter'. It was close to impossible. All the other chefs were watching and my inner dork was screaming. The photographer tried to ease my unease and sent compliments over. Thanks, man, but I cannot relax. "Why?" he asked. "Because I just feel awkward and uncomfortable. Like I am about to fart really loud." Everyone laughed and funny enough, my bottom lip stopped shaking and he was able to take the pic. So embarrassing. I am such a geek.

That said, our amazing CapoGranola was featured in the article. We have received a ton of requests for the recipe. Here it is. I eat it almost every morning.

CapoGranola

makes 6 servings

6 cups rolled oats (not the quick cook kind)

2 1/4 cups pepitas

2 1/4 cups sliced almonds

2 1/4 cups unsweetened coconut flakes

pinch salt

3/4 cup unsalted butter

3/4 cup honey

1 cup dried cranberries

1. Preheat oven to 350, and place a rack in center of oven. Combine oats, pepitas, almonds, coconut and salt in a large bowl and mix.

2. Melt butter and honey together in a small saucepan over medium low heat, stirring until combined and bubbling slightly.

3. Pour butter mixture over oat mixture. Toss with a spatula until dry ingredients are evenly coated.

4. Pour mixture in an even layer onto a sheet pan lined with a Slipat.

5. Bake 10 minutes, the rotate pan and stir granola to ensure even cooking. Bake another 10 minutes until granola is a dark golden brown and crispy. Remove from heat and cool completely.

6. Transfer cooled granola to an airtight container. Break into pieces, add dried cranberries and mix will.

Keeps for weeks in an airtight container.

If this is too much, we sell it at Capo. I love granola.

A Recipe For Books!!!

2010-12-13T10:41:00.000-08:00

For those of you who know me, know that I am a voracious reader. I loveloveLOVE to read. I rarely let a day go by that I don't spend some of my day buried in a book. I prefer the old school kind of book. I find the idea of running my finger across the screen to turn the "page" extremely unsavory.

I am a bit obsessive and get on a kick and read everything I can get my hands on in a particular genre. Right now I am on my 6th book written about or between the late first century to the 4th century. It never gets old. Those Romans are insane! Last summer was the summer of Shakespeare (I read 12 plays back to back) followed by a fall of 14th century writers (Boccaccio, Chaucer, Alighieri). I jump around for no rhyme or reason. Sometimes it is not the period, but the style. I had a dark moment where I read every Bukowski and Fante book available. It was this time that my daughter tricked me into reading the Twilight series! Not really. My daughter wanted to "discuss" the book with me!! How could I turn her down. I will be honest, not a literary masterpiece (Some Bronte watered way way WAY down), but a great story. Read all four in 6 days. It was the literary shower I needed after spending all that time with Bukowski.

About 10 years ago, someone gave me the book Barrel Fever by David Sedaris. I roared while reading in bed to John's annoyance. "Steph, pu-lease. It cannot be that funny." It was. I immediately ran out a purchased every book he had written. I eagerly waited for his next book to arrive. My impatience led me to Augusten Burroughs (which never satisfied me). I loved Mr. Sedaris' audio books (that voice!), his spots on This American Life, and his pieces in the New Yorker. One of my favorites has always been Holidays On Ice. The point in Mr. Sedaris' life where he worked as an elf at Macy's during the Christmas holidays. His humor was so raw and exposing. I admire his courage.

So, today I decided to give you my recipe for the perfect holiday gifts for your own Book Worm!!

Holidays On Ice by David Sedaris. Trust me, this hilarious account of Mr. Sedaris and his family during the holidays is simply one of the best books ever. Well, if you don't include his other Books.
Full Woman, Fleshly Apple, Hot Moon by Pablo Neruda. This a book of poems that touch on love, on food and life. It is playful and exciting. His rhythm is soothing.
The Complete Stories by Flannery O'Connor. A short story master. No one highlights the light and the dark like Ms. O'Connor. Love the short story.
A Midsummer Night's Dream by William Shakespeare. Truly magical. I recommend the Barnes and Noble version if you dipping your toe into this pool for the first time. These versions are fantastic and make the reading easy to reference.
Selected Letters by Vanessa Bell. Vanessa Bell was Virginia Woolf's sister and part of the Bloomsbury Group. She was an artist and her letters to Virginia Woolf, Lytton Strachey, Duncan Grant and Roger Fry are a fascinating insight to the time and their social circle's reality.
The Progress of Love by Alice Munro. Sad and beautiful and shocking. Short stories that are thoughtful and spectacular.
Essentials of Classic Italian Cooking by Marcella Hazan. The only Italian cookbook you will every need. Trust.
The Fires of Vesuvius: Pompeii Lost and Found by Mary Beard. For you non fiction lovers out there. A spectacular book on Pompeii and the culture of ancient Rome. Could not put it down.
Mindfucking: A Critique of Mental Manipulation by Colin McGin. A small book by an amazing thinker. Forgive the profanity, this is not a profane book. It is a beautiful and thoughtful exercise, whether you agree or not, in the act of mental manipulation. I enjoy his writing.
Ghost Wings by Barbara M. Joosse and illustrated by Giselle Potter. I wanted to include just one children's book. My kids are long out of picture story books, but this is one that we still read. It is the story of the death of girl's abuela and it's subsequent emotions. It touches on the Day of the Dead and the migration of Mexico's monarch butterflies. The illustrations are breathtaking.

I know this list is limited, but I could have put on 50 of my "favorites". A little Updike, some Didion, a pinch of Suetonius, maybe some Bukowski or Fante. I love books.

I Am An Ass and Pumpkin Advice

2010-10-26T10:44:00.000-07:00

So a while ago, the fabulous Kamala set up this awesome recipe section. Those who know me know how nuts I am. I have this insane gelato company, three insane kids, two insane smelly dogs (available for adoption), and one insane amazing husband (Philly, not Utah.) It was easy to ignore this fabulous link. I have stuff to do! Soccer games to attend (insert groan here)! Fruit to blend! Cows to pet! I could go on, but really, it is just a pile of excuses.

So, without further ado, I will do. I may not only give recipes, I may give you style advice. Although that is highly unlikely, but I might. In fact, I will.

See this fabulous pumpkin? I stole it from Dan's porch. See how the light moves through the pumpkin flesh? Scary! You can achieve this look by not going all the way through the pumpkin with your knife. I think we can all take a tip from Dan. It's a fabulous pumpkin and it looks fabulous on my stoop. Let's hope it makes it a few days before the squirrels and/or neighborhood kids smash it onto my neighbors stoop.

And That's Entertainment...

2010-01-19T08:53:00.000-08:00

Ah yes, entertaining. We are all recovering from the holidays and possibly the last thing we would like to do is have a boat load of people over, eating your food, drinking your wine, breathing your air. Yes, it takes me a while to recover after the holidays. I just want to hole up and do nothing. Absolutely nothing. This malady can lead to isolation and 12 cats. Luckily I have three kids that force me outside to do something other than work. Then I start to get that itchy nagging feeling that.... I MUST HAVE A WINE AND CHEESE PARTAY!

The good ole fermented party. It is the perfect way to ease back into life and talking to other adults. It has to be quick and it has to be easy. I have found that just unwrapping, uncorking, untwisting stuff out of their packaging, plating beautifully plus some good tunes will equal a great time with little effort. Getting people liquored up and stuffing them with cheese and olives works.

Now, what about dessert? Good question. It cannot involve cooking or something that has to be fussed over. Answer = Gelato Cookies. They can be made in about 10 minutes and hours ahead. Don't be shy! Buy your favorite cookies or make them! Match the gelato to the cookie or the cookie to your favorite gelato.

Gelato Cookies!

Take the pint of gelato out of the freezer and let soften for about 10 minutes.

Scoop gelato out onto your favorite cookie.

Top with another cookie.

Wrap in parchment. Freeze.

Take out 5-10 minutes before serving. Place on plate and BAM! Dessert!

Holy crap that was easy! Your guests will be transported to the playground just after leaving the ice cream man! Instant childhood...with grappa.

Delicious photos by Nate

Reggie's Coffee Addiction

2010-01-14T09:09:00.000-08:00

A gelato flavor with serious coffee for serious people, well, kind of serious, until we added booze.

2 ½ Cups of whole milk

½ Cup of freshly roasted high quality dark roast beans

¾ Cups of sugar

5 Eggs yolks

2Tbsp of Bulliet Frontier Whiskey (small batch Kentucky whiskey) Change this if you like something else, its is what we have in the house.

You'll also need an ice cream mixer and a coffee grinder. The coffee beans should be ground at the finest setting (Turkish setting)

Combine milk and coffee (grind fresh coffee moments before adding to the milk) into a heavy bottomed sauce pan. Use the freshest ingredients you can find.

Allow the milk to come to a simmer and simmer for 5 minutes, never boil. Take off heat and cover pan with plastic wrap. Allow the milk to completely come to room temperature.

Remove plastic wrap and place milk and coffee mixture back on medium heat until bubbles form on the edges of the pan.

While the milk is reheating, place the egg yolks and sugar into the bowl of a mixer. Beat the sugar and yolks until thick, light yellow and the volume of the yolks has doubled. Stop once and scrap the sides quickly.

Turn the yolks down to medium and with your mixer running, slowly add the milk. Pour carefully and allow the grounds to pour in with the hot milk. As you come to the end of the milk, stop short of pouring all of the grounds. About 1/3 of the grounds will remain in the pan stuck to milk proteins on the bottom.

Wash the pan quickly and dry quickly and pour the mixture back into the pan and place on medium heat. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon (approximately 8 minutes). Pour directly into a bowl and place the bowl into a larger bowl containing ice and water. Carefully stir the mixture to cool for about 5 minutes. Be aware of the melting and sloshing water as you stir.

Remove mixture and cover. All to cool completely and then place in the refrigerator. This is your finished gelato mixture. Gelato mix needs to “age” in order to achieve a nice smooth gelato. Ideally, overnight is best.

Once you are ready to have the gelato, stir in the whisky completely and place your mixture into an ice cream maker and freeze according to your ice cream maker’s specifications. I like to make my mix the day prior. At a dinner party, I clear the table and place my gelato mix into the ice cream machine while I warm a rustic tart, make the coffee and put the grappa on the table. When the gelato is finished, we are ready to eat!

The gelato is very low in fat if placed in a traditional freezer, will freeze to a brick-like consistency. It is best if you allow to melt in the refrigerator, not on the counter, and refreeze in your machine when you are ready, could be days later. The gelato is best fresh.

By Steph!