Otto’s gelato is just amazing (not as good as Capogiro, but that stands in a class by itself). We had olive oil (my all-time fave), ricotta, and salted peanut. Ricotta reminded me of Otto’s crème fraiche flavor — a variation, really, on sweet cream, and though bland, it’s a welcome counterpoint to the saltiness of the other flavors.
Back at Capogiro. Glad I don’t live close enough for this to become a real addiction.
A few of my favorite things from the weekend…
Food & drink: plenty of grilled fish and veggies (alfresco, of course); amazing Capogiro (my favorite flavors were rosemary goat milk gelato and grape sorbetto); and a gin and tonic with a splash of rose water is perfect for serious lawn-lounging.
The Great American Cooking Project