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Written by Kendall Gensler Wednesday, 14 October 2009 07:53
Get the Delicious Dish
Spirit-Spiked Sorbetti and Gelati from La Divina Gelateria
While living in Florence, Italy, Katrina and Carmelo Turillo fell in love with the Italian passion for the simple, wonderful pleasures of everyday life. The epitome of this lifestyle was the leisurely evening stroll, the passeggiata, when the whole city poured into the streets to see friends and neighbors. Often, the evening was capped off with a scoop or two of Italian ice cream, gelato.
Inspired to bring this experience to New Orleans, the Turillo's traveled across Italy and studied the artisanal method of making gelato and sorbetto from scratch.
Carmelo and Katrina modeled “La Divina” after the “bars” in Italy where one passes many periods of the day for an espresso, a bit of breakfast, a panini, various liqueurs--aperitifs and digestifs, and of course-gelati and sorbetti.
The Turillos admit that these spirit-spiked gelati and sorbetti round out their offerings in keeping with their Italian counterparts--without having to have a liquor license. They have crafted flavors that are common cocktail blends to some, while others peak the curiosity of the palate. As with all of their gelati and sorbetti--all ingredients are natural, local and organic whenever possible--Smith's Creamery milk from happy grass-fed, hormone free cows, organic sugar, fresh eggs, and the best local produce, nuts, chocolates, and herbs that the passionate pair can find.
For those who have tried their hand at making ice creams or sorbets with the addition of alcohol--the result usually is a poorly frozen product. Somewhat like chemists, Carmelo and Katrina use different types of natural sugars--cane, dextrose and glucose to manage the “anti-freeze” property that sugar and alcohol sugars have on these “cool cocktails.” In American vernacular--I invite you to belly up to the bar at La Divina.
Rotating Spirited Flavors Include:
Mojito
Mint Julep
Absinthe
Bellini
Sauternes
Jagermeister
Bourbon Pecan
Chocolate Port Raspberry
St. Germain
Stoli Vanilla Orange
Bourbon Maple
Malaga
Single Malt Scotch
Watermelon Sambuca
Plum Beaujolais
Grapefruit Campari
Atholl Brose
Turbo Dog Chocolate
Guinness
Irish Cream
Irish Cappuccino
Avocado Tequila
La Divina Gelateria Locations:
Garden District
3005 Magazine Street
New Orleans, LA 70115
t. 504.342.2634
Sun - Thurs: 11am - 10pm
Fri & Sat: 11am - 11pm
French Quarter
621 St. Peter Street
New Orleans, LA 70116
t. 504.302.2692
Sun -Thurs: 8:30am - 10pm
Fri & Sat: 8:30am - 11pm
Uptown/Carrollton
7712 Maple Street
New Orleans, LA 70118
t. 504.861.4114
Sun - Thurs: 7:00am - 10pm
Fri & Sat: 8:30am - 11pm
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| Kendall Gensler |
 Kendall Collins Gensler is a seasoned culinary professional, who received a diplome from the famous Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler is a native New Orleanian, who has worked many facets of the culinary industry over the past twenty years-- in both the local and national markets to include the fast paced food cities of New York, San Francisco and Houston.As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city.  |
