L'Italo-Americano

L'Italo-Americano PAGE  16 THURS DAY,   AUGUS T  29,   2013 Bulgarini: the traditional Italian art of gelato making SIlVIA SIMoNettI It seems such a long time since when we tasted a real Italian gelato. Or perhaps we just miss it too much, as only ten days passed from the "L'ItaloAmericano" Ferragosto party at Casa Barbera. One of the sponsors of that delightful event was Bulgarini Gelato, and almost all guests queued - in some cases even more than once - to get a scoop of it. Besides the nice-looking cart, most of the people were attracted by the surprising flavors like pistachio, peach sorbet and the extremely original goat cheese mixed with 100% pure cocoa. But what's the story behind such a delicacy? We asked directly to Leonardo Bulgarini. Bulgarini Gelato was born by chance. When I was a young boy living in Rome my uncle used to make gelato, but I had never thought of doing it for a living. Until nine years ago, while traveling around Italy, I noticed how many different flavors and large quantities of so-called homemade gelato can be produced nowadays. On the contrary, I remembered that it took days for my uncle to prepare only one or two flavors by using milk and natural ingredients. The explanation is the use of semi-finished products able to provide high volumes and a variety of flavors in a few minutes. This doesn't mean that Italian semi-finished gelato isn't good, yet the authentic recipe tastes different as the ingredients have time to ripen and absorb nutritious substances from the ground. So how do you prepare your home-made gelato? extraordinary peaches and plums traditionally grown, while the best pistachio and almonds are from Sicily. But I also go pick up hazelnuts in Oregon, and cocoa in Santo Domingo from a Florentine farmer who has found there the perfect habitat for his plantation. you clearly love your job. but can you get your passion across to your customers? This job is amazing but it takes time to become remunerative, and to be understood. I have been very lucky in getting widespread exposure thanks to my previous experience and con- Leonardo Bulgarini and his wife Elisa with their gelato cart By using only natural and high-quality products, brown sugar and water. I personally select all the ingredients, some of them coming from local farms and others from Italy. In Northern California you can find Of course this is a more expensive way of doing things, but I love to travel and to get in contact directly with the producers: for me it is the first step to create a genuine and tasty gelato. tacts in the restaurant industry as a sommelier. The quality of the product is important as much as personality and fortune, so I need to focus only on gelato making and business networking, leaving everything else to my staff. The production process is very simple but in order to create new peculiar flavors, like jasmine tea with roasted rice and wine, I have to study the right combinations of ingredients and sugar ratio. Bulgarini's gelato is really different and - while Italians are a bit more conservative American customers do appreciate it. What are your plans for the future? In addition to our shops in Altadena and Culver City, I am planning on selling gelato to the restaurants, starting only with one or two flavors so as to keep good quality standards even when production increases. My idea is to combine each new flavor that I make with a specific wine, teaching people how to mix the ingredients and enjoy a better culinary experience. Restaurant owners are cautious, some of them even skeptical, as they prefer to sell their customers a bottle of wine instead of just one glass to match with gelato. Nevertheless, I have many followers who wish to experience something new in this field. And I will gladly give them an example of it on the occasion of the "Cocktail Confidential" event on September 1st for the LA Times "The Taste Festival" at Paramount Pictures Studios. Community Highlights Hollywood star and opera singer Paul Sorvino to make an appearance with Il Volo Italian-American actor Paul Sorvino (Goodfellas; Romeo+ Juliet; Law & Order) will make a special guest appearance with Interscope recording band Il Volo playing at Gibson Amphitheatre on August 28. Graduate of The American Musical and Dramatic Academy in New York, Sorvino has a deep baritone voice and initially aimed for a career as an opera singer. Thanks to his Neapolitan descent he speaks fluent Italian, and in 2004 he was awarded the "Premio per gli Italiani nel Mondo" for his achievements as an artist of Italian origins living and working abroad. At the cere- mony, he performed the Neapolitan song Torna a Surriento with renowned Italian tenor Andrea Bocelli. His life-long passion for music and opera was pursued through almost 20 years of training, and he has often performed in charity concerts. On the occasion of the Italian band's show in Los Angeles part of its Live Nation tour in North America - Sorvino has Los Angeles Times The Taste event to take place at Paramount Pictures Studios from August 30 to September 1 Paul Sorvino been invited to join Il Volo on stage for an original duet. Los Angeles Times "The Taste " food and wine festival Still lacking a plan for the Labor Day long weekend? No worries, the end of summer can be celebrated by enjoying an amazing three-day food and wine event at the Paramount Pictures Studios in Los Angeles. A tempting series of cooking, wine tasting and mixology demonstrations, as well as interesting panel discussions and seminars, featuring celebrity chefs and certified sommeliers. The festival is meant to attract food and wine lovers but also families who wish to spend a nice Sundayafternoon with the kids. The opening night will be on Friday, August 30, including the participation of renowned Italian restaurants such as Drago Centro, Pizzeria Mozza, Angelini Osteria, Bulgarini Gelato and many others. Tickets start at $65; $85 if purchased after August 29.

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