It was especially green, and sat in the special freezer case devoted to unusual flavors. Sara stepped in and said, “Oh, that’s celery!” …and my interest was piqued hong kong property agents. It’s pretty hard to pull off odd flavors (I’ve dumped more than my share of batches in my lifetime) so with great respect to myself, and ice cream and gelato makers around the world, I’ve found that Italians just seem to do it best. They always get the balance of flavors just right, and are adept at incorporating things that you wouldn’t necessarily think would be good – like gorgonzola, vinegar, tobacco, and wasabi – into their gelati. But they do it lafite rothschild.



And sure enough, when I tasted a spoonful of the celery, as the cool gelato coasted around my mouth, the bright flavor of celery came through with exactly the right amount of sweetness not to take away from the fact that it was dessert. But at the same time, the celery flavor was the star
of the scoop. Although I could imagine it in melting slowly into a bowl of chilled tomato soup, I was pretty happy enjoying it just as is portable interactive whiteboard.