Ask the Bene Bene Truck in Fairfax Village
Dear Bene Bene Truck: My son spent the first 12 years of his life in Tuscany, and the next 30 years in Calabasas. Some of his childhood friends will be coming to visit California in May. We were wondering: Is it acceptable to serve gelato from an ice-cream freezer? Could this be construed as a slight for any reason? Thanks for all that you do, “Curious (and thankfully smoke-free!) in Calabasas”
Dear “Curious in Calabasas”: Ognuno sa che i sapori migliori sono pistacio e bacio (una miscela di cioccolato e di hazelnute, in qualche modo analoghe del nutella). Dovrei anche accennare, Gelato sono servito da un congelatore differente che il gelato americano di stile – un congelatore ad aria forzata – che è tenuto solitamente circa a -15°C (5 – 8°F). Ciò permette che il gelato sia servito subito dopo che sporgendosi dalla macchina di gelato – il salto “ad aria forzata” intorno tiene il prodotto ad una temperatura costante, il bene bene bene bene bene, benebenebenebenebenebenebene!. Il gelato migliore è reso a quotidiano fresco. Gran parte dell’esperienza di gelato è nella relativa consistenza semi congelata, quindi, potete servire il gelato da un congelatore di gelato ma non potete servire il gelato da un congelatore del gelato – il gelato sarebbe ugualmente congelato. All the best,~benebene
[...] Longtime followers of this site are no doubt familiar with the adventures of the Bene Bene Mini-Truck of Fairfax Village (one, two, three). Rumor has it the truck will be making a triumphant return to form at an opening this Saturday, serving up not only creamy gelato but also bizarre ice creams from Japan, which, technically, is neither bordering the Mediterranean nor shaped like a boot when you think about it. [...]
[...] More Bene Bene: one, two, three, four, five [...]
[...] Recent reports have indicated the possible presence of a Penne Penne truck to complement and/or compete with the Bene Bene truck of Fairfax Village. The most recent sighting is alleged to be near the intersection of Sierra Bonita and Oakwood Avenue… [...]
And for thos of you who need a translation, cause I do!
from Babel fish:
Everyone knows that the better sapori are pistacio and kiss (one mixture of chocolate and hazelnute, in some way analogous of the nutella). I would have also to point out, Frozen are served from a different congelatore that the ice cream style American – a congelatore to forced air – that is usually held approximately to -15°C (5 – 8°F). That allows that the ice cream is served endured after that sporgendosi from the ice cream machine – the jump “to forced air” around holds the product to one constant temperature, the good well well well well, benebenebenebenebenebenebene!. The better ice cream is rendered to fresh daily paper. Great part of the ice cream experience is in the relative frozen consistency seeds, therefore, you can serve the ice cream from a congelatore of ice cream but you cannot serve the ice cream from a congelatore of the ice cream – the ice cream would be equally frozen.