So when I started this blog, I had thoughts of blogging about food fairly often. Those posts have been few and far between, but here's one I had to blog about. I went to my favorite local gelateria, Gelateria Naia, last night. I usually get something with chocolate and so was trying to branch out. Their flavors were very different than the last few times I've been there. Since they use a lot of local ingredients I guess it makes sense that they would have to be in season as well. I sampled the prickly pear sorbetto, which was good, but a little sweet for my taste. And then I saw the acorn gelato. What could be better for a California fall? The sample was good, very light, and I decided would pair well with chocolate. Ah well, I did at least try to branch out. So I ordered the acorn with dark chocolate a perfect combination.
I went to Italy this summer and have been a little disappointed with the different gelato places I've tried. In Italy, the gelato was very light. Here most gelato is much heavier. It seems more like regular ice cream, but with more unique flavors. The gelato at Naia is much lighter, but still incredibly flavorful. Some of the flavors are a single-malt whiskey and an earl gray, along with other more basic flavors like stracciatella. There are now several stores and places you can buy their gelato here in the Bay Area. They'll also ship to several western states, though you kinda have to be there to receive it.
For another blog entry about Gelateria Naia from KQED, click here.
Tuesday, November 2, 2010
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I like these food posts. Keep them coming! We went to Rome this spring and I fell in love with their gelato... and you're right, it's not the same.
ReplyDeleteOoooh, acorn! Tara's Ice Cream on Telegraph usually has one native flavor- I tried Bay Laurel, but a full serving was too much. Two bites would have sufficed with such a strong flavor. I've also seen Yerba Buena flavor there, too.
ReplyDelete@ Christine: I haven't heard of Tara's. I'll ave to check it out. Yeah Bay Laurel would be way overpowering. That's how I feel about a lot of flavors around here, a bite or two is great, but a whole serving? Yerba buena might be good though.
ReplyDeleteHow intriguing! I never would have expected an acorn gelato. I must admit I'd try both the single-malt, and the earl grey!
ReplyDeleteDoes Naia have pistachio? If so, have you tried it? I'm thinking of ordering some for one of our Thanksgiving desserts. Thanks!
ReplyDeleteSorry Katie. I don't know. But some Whole Foods carry their gelato. Even some of the ones out of the Bay Area I think.
ReplyDeleteThanks, Brad. Today, I heard back from Trevor at Naia on how to order online. A friend wants to head into SF for a day trip in the next month, so I'm looking forward to finding this place and trying their gelato in person. Cheers!
ReplyDeleteThat acorn gelato is reminding me that I've been meaning to find some sort of "food things to do with acorns" workshop in the Bay Area. Was thinking Forage SF, but I think they may have already done one. Any suggestions anyone? Even if my acorn flour sucked, it would still be fun to learn the process!
ReplyDeleteAcorn--pretty wild! I'm not surprised it goes great with chocolate--What doesn't! Now I'm thinking about local flavors that might be good flavors, maybe chaparral currant, yucca flower, maybe black sage with honey...
ReplyDelete