{"id":2035,"date":"2010-07-28T03:09:48","date_gmt":"2010-07-28T10:09:48","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2035"},"modified":"2010-07-28T03:09:48","modified_gmt":"2010-07-28T10:09:48","slug":"cool-off-with-a-gelato-sandwich","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2010\/07\/28\/cool-off-with-a-gelato-sandwich\/","title":{"rendered":"Cool Off With a Gelato Sandwich"},"content":{"rendered":"

\"gelato<\/a>
\nSome of the new exciting happenings here in Italy while I have been gone..the invention or creation of a  gelato sandwich (because of the hot hot summer temperatures). it consists of gelato made of creamy parmigiano reggiano cheese, a slice of prosciutto ,a brush of hazelnut mayonnaise all served on white bread with crusts removed..sounds refreshing but I have not been able to find one\u2026 If anyone out there  can tell me of a  coffee bar serving this, please let me know!   Hopefully my \u2018gastronaut \u2018skills will lead me to one this summer. I think they are all the rage in the North\u2026 but now I am off to the local fish market for fresh clams and the local market to find a lemon from the Amalfi Coast..what would a plate of linguine alla vongole be without a spritz of the fresh juice of a lemon from the Amalfi coast??\u2026not worth eating
\nFor more recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\nSept 9-12-see you at Hudson Valley Wine fest in Rhinebeck NY at the Dutchess County Fairgrounds. For sponsorship info for The Basic Art of Italian Cooking by Maria Liberati tm booth and on stage cooking demos- email: info@marialiberati.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Some of the new exciting happenings here in Italy while I have been gone..the invention or creation of a  gelato sandwich (because of the hot hot summer temperatures). it consists…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,27,947,7,30,655,32,39,1],"tags":[69,6,351,427,1033,907,9,284,334,126,102,643,392,183],"class_list":["post-2035","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-country-house-living","category-cucina","category-cucina-povere","category-slow-food","category-the-mediterranean-diet","category-travel-customs","category-uncategorized","tag-abruzzo","tag-cheese","tag-chef","tag-cookbook","tag-country-house","tag-female-celebrity-chef","tag-food","tag-gelato","tag-home","tag-italian","tag-italy","tag-parmigiano-reggiano","tag-prosciutto","tag-summer"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2035"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2035\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}