![]() ![]() ¼ cup drained and roughly chopped amarena cherriesġ Line a 9-by-5-inch loaf pan with 2 pieces of plastic wrap, one across the length and one across the width, leaving enough for overhangs on all sides.Ģ Add 2 cups of the vanilla ice cream to the bowl of an electric mixer. The ice creams should be softened enough to mix in a mixer, but not melted. ![]() It’s a more manageable approach for the home cook. Tribune test kitchen chef Shannon Kinsella adapted DeLost-Cuschieri’s technique, using store-bought ice cream and stirring in the pastry chef’s suggested ingredients to achieve the flavored layers. Prep: 40 minutes Chill: 3 hours, 45 minutes Makes: One 9-by-5 loaf pan, 12 servingsĬhef Kym DeLost-Cuschieri of Acanto makes spumoni in large batches that yield 5 quarts and call for mixing the three flavors separately, then layering them for the final dessert. 21, Lezza Spumoni & Desserts, 544 Spring Road, Elmhurst, will roll back spumoni prices (usually $3.85 per slice) to 50 cents per slice. Try the simplified recipe at right.įor National Spumoni Day on Aug. She keeps the traditional layers but kicks the classic recipe up a few notches by adding amarena cherries and Armagnac. This summer, you’ll also find a new take on classic spumoni, created by chef Kym DeLost-Cuschieri at Loop favorite Acanto on Michigan Avenue, overlooking Millennium Park. The family still corners the spumoni market in Chicagoland and now boasts a retail outlet in Elmhurst. Lezza spumoni features four gelato flavors - rum, chocolate, strawberry and pistachio - with a creamy, whipped cream center dotted with candied fruits. The spumoni had such success it was featured in the Italian Pavilion during the 1933 World’s Fair and soon was sold wholesale to area restaurants. and Jack, expanded the family business and began an effort to sell their spumoni to local restaurants, said Louis Lezza, director of sales for Lezza Spumoni and great-great-grandson of Salvatore Lezza. The family moved the bakery to west suburban Bellwood when the expressways and the University of Illinois at Chicago were built in the 1960s. In Chicago, he met Lucia Ferrara of the famed Ferrara Pan candy company, and the two married and poured their hearts into Ferrara-Lezza & Co., a former cornerstone of Chicago’s West Side Little Italy. In 1905, Salvatore Lezza left Nola, near Naples, with his family recipe for spumoni tucked among his few belongings. We have the Lezza family to thank for introducing the semi-freddo delight to Chicagoland. Throughout southern Italy, spumoni typically calls for three layers: almond, semisweet chocolate and stracciatella. This treat, unlike its cousin gelato, is usually served sliced, to showcase its distinct, pastel-toned layers.Ĭasamassima, in the province of Bari, is known for its almond orchards, so it’s no surprise that many of the small town’s desserts make use of the slightly sweet nut. Born in Casamassima, Italy, and celebrated by Italian-Americans across Chicago, spumoni is the quintessential summertime semifreddo.
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