{"id":45486,"date":"2026-07-01T17:55:28","date_gmt":"2026-07-01T15:55:28","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=45486"},"modified":"2026-08-20T18:51:27","modified_gmt":"2026-08-20T16:51:27","slug":"chocolate-sorbet","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/chocolate-sorbet\/","title":{"rendered":"Chocolate sorbet (vegan and no gelato-machine)"},"content":{"rendered":"

I always preferred the cup to the cone, the paper cup to the waffle one. And I am and was a whipped cream lover. I am not fussy; I eat ice cream too and find it good.<\/span><\/p>\n

As a child, I waited for the strawberry and cherry season. Likewise, I waited for the season of gelato.<\/span><\/p>\n

Early sun-kissed Sunday outings opened the gelato era, which burst on beach holidays that I spent on the roaring, touching, national-popular Riviera Romagnola.<\/span><\/p>\n

On the occasion of the holiday on the Adriatic Riviera, happiness was doubled as I sometimes ate ice cream on the beach and, again, during the family evening walk after dinner.<\/span><\/p>\n

At the beach, I would run from the beach umbrella to the establishment bar, followed by my dad. I would clutch the money tightly in my hand, and as happy as I was, I looked like someone who had won the prize of a lifetime. I put my bare, tanned arm into the big ice cream freezer, shivering with cold and contentment. I usually chose the lemon popsicle (<\/span>ghiacciolo<\/span><\/em><\/strong>\u00a0in Italian); the mint and orange ones didn’t appeal to me, while the cola-flavored one was forbidden by my mother.<\/span><\/p>\n

Alternatively, I used to get the\u00a0<\/span>cornetto Algida<\/span><\/strong>, an Italian classic that I still like today, or another ice cream with an intensely chemical color and a decidedly synthetic flavor. For both reasons, it was very satisfying for a child who was raised on homemade sweets.<\/span><\/p>\n

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