{"id":15706,"date":"2017-06-22T10:05:04","date_gmt":"2017-06-22T08:05:04","guid":{"rendered":"https:\/\/www.fbshowcases.com\/tastes-of-summer-2017-new-trends-for-palate-and-mind\/"},"modified":"2023-01-16T10:09:21","modified_gmt":"2023-01-16T09:09:21","slug":"tastes-of-summer-2017-new-trends-for-palate-and-mind","status":"publish","type":"post","link":"https:\/\/www.fbshowcases.com\/en\/tastes-of-summer-2017-new-trends-for-palate-and-mind\/","title":{"rendered":"Tastes of summer 2017: new trends for palate and mind"},"content":{"rendered":"

[vc_row custom_padding=”true” row_hide_md=”yes” row_hide_xs=”yes”][vc_column][vc_empty_space height=”50px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1477047151532{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column width=”1\/12″][\/vc_column][vc_column width=”5\/6″][vc_custom_heading text=”Tastes of summer 2017: new trends for palate and mind” use_theme_fonts=”yes” font_container=”tag:h1|font_size:50|text_align:left|color:%23ffffff” font_title_responsive=”true”][vc_column_text el_class=”nero”]With the arrival of summer, comes the desire to try something new. The evenings get longer, the stars get brighter and the mind seeks new stimuli, including (and above all) discovering new tastes and flavours. We’re talking about ice cream! What are the most innovative, traditional, particular flavors of summer 2017? Let’s discover them together!<\/em><\/strong><\/p>\n

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We are really curious to know what surprises for the palate are hidden inside the elegant ice cream parlors of the most renowned courses in Italy and the world. Summer 2017 has arrived and the heat of early Sunday afternoons, those of the most exclusive locations, are populated by tourists and personalities whose hearts, eyes and minds need something new. So what are the most exclusive flavors prepared by master ice cream makers for the long summer?<\/p>\n

During a walk or during a dinner in a luxury hotel, the ice cream moment is always the most appreciated. How to satisfy the tastes of your customers? Obviously with the wonder for the palate that your shop window hides, colored with a thousand flavors with a summer flavor.[\/vc_column_text][vc_empty_space][vc_single_image image=”15715″ alignment=”center”][vc_empty_space][vc_column_text el_class=”nero”]<\/p>\n

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Instagram tips<\/strong><\/h2>\n

If your ice cream parlor or your hotel has an Instagram profile, you’ll know very well that the most social <\/em> flavor of this summer season is black ice cream<\/strong>. A really interesting (and innovative) product created by the Little Damage ice cream parlor in Los Angeles<\/strong>. It is a preparation of almonds and charcoal<\/strong>: a completely black cone that immediately brings to mind the New York atmosphere of the Upper East Side. Elegance, minimal and retro atmosphere.<\/p>\n

Imagine the context: an ice cream parlor with a slightly vintage attitude, with an atmosphere purely inspired by the harmony between design and taste, refined furnishings, a breathtaking showcase. Inside he dominates: the black ice cream<\/strong>. An inspiration for mind and palate.<\/p>\n

Not only Los Angeles has dedicated itself to the minimalism of (almost) design ice cream makers. A similar product, creamier than the previous one, was made by Morgenstern’s Finest Ice Cream in New York<\/strong>. Even the big apple has been infected by black is the new black <\/em> and traces the difference with the East Coast in the creamy texture. The element that characterizes the creaminess of the New York black ice cream is the black ash obtained from the coconut, with a very light sprinkling of cream and coconut milk<\/strong>. Amazing!<\/p>\n

On a laden table, at dessert time, a preparation characterized by contrasts between ingredients or working on the presentation with a high creative rate<\/strong> wins the heart of the most fearful of diners. 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Gambero Rosso decreta il gelato dell’estate<\/strong><\/h2>\n

Quando parliamo di maestri gelatieri e di tendenze gusto 2017 non possiamo esimerci dal consultare la guida alle Gelaterie d\u2019Italia 2017 del Gambero Rosso<\/strong>. Qui l\u2019eccellenza \u00e8 condensata in 300 indirizzi che percorrono le strade del gusto \u201cfreddo\u201d della penisola italiana, in lungo ed in largo. La guida Gambero Rosso decreta appena 36 gelaterie come eccellenze 3 coni<\/strong> per la qualit\u00e0 e l\u2019innovazione per la ricercatezza del gusto gastronomico.<\/p>\n

Ti starai chiedendo cosa puoi imparare da queste 36 gelaterie: che la tradizione vince sempre. I gusti vellutati del cioccolato pi\u00f9 buono d\u2019Italia<\/strong>\u00a0(titolo vinto<\/em> da Paolo Brunelli<\/strong><\/a>), che i gusti pi\u00f9 ricercati dai palati pi\u00f9 raffinati sono quelli pi\u00f9 classici o quelli preparati con frutta di stagione, magari serviti in piatto, con accompagnamento di eccellenze gastronomiche nostrane come il pistacchio di Bronte, famoso nel mondo.<\/p>\n

Un\u2019altra interessante scoperta gastronomica della guida del Gambero Rosso \u00e8 Dario Rossi ed il suo Greed Avid<\/strong>. Sembra quasi il personaggio colorato di un volume dell\u2019Accademia della Crusca, ma questo \u201cragazzo\u201d ha realizzato un prodotto interessante per i palati dei suoi consumatori. Un gelato senza glutine e preparato con elementi biologici e a chilometro zero selezionati sul proprio territorio. Questo preparato cos\u00ec ricercato vince il premio di Miglior Gelato Gastronomico d\u2019Italia<\/strong>, un omaggio alla cultura e alla natura dei Castelli Romani.<\/p>\n

Trarre ispirazione dalla propria cultura locale, con prodotti preparati con elementi naturali e del territorio, serviti con un accompagnamento frizzante (che ne pensi di un vino, magari brul\u00e8) a contrastare il sapore dolce del gelato?[\/vc_column_text][vc_empty_space][vc_single_image image=”15712″ alignment=”center”][vc_empty_space][vc_column_text el_class=”nero”]<\/p>\n

La variegatura: l\u2019intramontabile bellezza della diversit\u00e0<\/strong><\/h2>\n

Inutile mentire: tutti amiamo variare, anche nell\u2019arte della gelateria. E quando un gusto stanca, si prova con la variegatura. Dalla pi\u00f9 classica amarena al cioccolato, \u00e8 sempre un gusto che si rinnova ogni estate, anche sulle tavole pi\u00f9 eleganti. La differenza sostanziale sta nella \u201cpurezza\u201d degli ingredienti: mentre al nord viene preferito pi\u00f9 consistente, il sud Italia ama il gusto accennato, come qualcosa che arriva e sconvolge, ma ti abbraccia mente e palato.<\/p>\n

Un variegato particolare che si propone come gusto artigianale nelle pi\u00f9 esclusive gelaterie italiane ed internazionali \u00e8 il sorbetto fragola e peperone rosso, sapientemente variato, l\u2019About Strawberry and red pepper<\/strong>. Un gusto davvero curioso che potrebbe conquistare gli avventori pi\u00f9 pretenziosi dei nostri locali. Questa piccola chicca gastronomica accontenta davvero tutti: pu\u00f2 essere accoppiato con un piatto salato per essere proposto come alternativa in un elegante cena, oppure semplicemente offerto come dessert in gelateria.[\/vc_column_text][vc_empty_space][vc_single_image image=”15711″ alignment=”center”][vc_empty_space][vc_column_text el_class=”nero”]<\/p>\n

Umami al gusto Thai<\/strong><\/h2>\n

Il quinto gusto del palato, definito umami<\/em> dai giapponesi, si fa largo anche tra i gelatieri italiani. Dopo essersi intrufolato nel laboratorio di Paolo Brunelli ed essersi trasformato in \u201csaporosit\u00e0\u201d. Dopo aver \u201ccostretto\u201d ogni gelateria e locale a vestirsi di un\u2019atmosfera fuori dal comune\u00a0, l\u2019umami si trasferisce direttamente in vetrina, sotto i riflettori. Diventa ancora pi\u00f9 concreto nell\u2019ultimo trend in fatto di gelati per l\u2019estate 2017. Parliamo del gelato stile Thai<\/strong>.<\/p>\n

La Thailandia: esotica, unica, inaspettata, iconica. Nulla di pi\u00f9 lontano dalla sua traduzione enogastronomica che si fa minimalit\u00e0 gelatiera. \u201cLasciate ogni dettaglio, o voi che gustate\u201d<\/strong>, sembra quasi urlare questa nuova mis\u00e9 del gelato di lusso: addio al cono e benvenuta coppa. Un equilibrio di fusione tra prodotto e presentazione<\/strong>: la spatola riduce al minimo la preparazione liquida del gusto scelto e ne fa una lastra sottilissima che diventa, poi, rotolo. Questi vengono disposti ad arte nella coppa e miscelati con ogni elemento scenografico e culinario possa esser nella mente del cliente: nocciola, cocco, pistacchio, granelle, sciroppi.<\/p>\n

Insomma, un vero Ice \u2018n roll da servire all\u2019istante e gustare altrettanto velocemente.<\/p>\n

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Quale sceglierai per la tua attivit\u00e0 da mettere in mostra nella tua gioielleria FB<\/strong><\/a>?[\/vc_column_text][\/vc_column][vc_column width=”1\/12″][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][rdy_social_share align=”center” use_brand_color=”true”][vc_empty_space][vc_empty_space][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1456747635667{padding-top: 60px !important;padding-bottom: 60px !important;}”][vc_column width=”1\/4″][vc_single_image image=”15714″][\/vc_column][vc_column width=”3\/4″][vc_column_text]FRANCESCA CORA SOLLO<\/strong><\/p>\n

Digital Strategist innamorata (persa) del digitale. Aiuto le piccole aziende a raccontarsi in rete attraverso la\u00a0comunicazione morbida<\/strong>. Credo negli abbracci digitali che diventano reali e che il mondo sia una giungla ma se sei strategicamente te stesso e sorridi forte (forse) ti salvi.<\/p>\n

Mi occupo di copywriting, content design e social media marketing.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_custom_heading text=”Write to us and ask for more information about FB showcases” google_fonts=”font_family:Abril%20Fatface%3Aregular|font_style:400%20regular%3A400%3Anormal” font_container=”tag:h2|text_align:left”][vc_empty_space]\n

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