Gelato for a dinner party — went down extremely well

I made Gelato for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The rich and umami profile was the main talking point — no one had quite experienced aged balsamic used that way before.

Italian cooking is intensely regional with little crossover between provinces. I explained the a Sunday ragu lunch context as I served it which helped people appreciate it fully. sparkling mineral water was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.