To heck with the cone, we're having our gelato in a bun
By Steven Sandor | August 31, 2023
Ah, late August in Edmonton. The leaves are changing colour. The days are still warm, but there’s a chill in the air. The evenings require us to be in sweaters…
Except this year. It’s hot. Like, surface-of-the-sun hot. And the reason you need to wear long sleeves at night is so your arms aren’t devoured by mosquitoes.
So, even though the calendar tells us summer is winding down, evidence proves otherwise. So, this is as good a time as any to talk about gelato. As in, the gelato burger.
For years upon years, humankind has collectively said: “ice cream is one of the best things we’ve ever invented — how do we make it even more decadent?” Whether it’s ice cream, gelato or sorbet, we smother it in sauces and cream, we serve it in cones (regular, waffle or sugar), we shower it with nuts or berries or candy pieces or sprinkles. It’s like we can’t leave the most perfect of desserts alone.
At La Carraia, there’s a gelato burger on offer. Because, why not up the ante? It’s pretty simple: You look at the flavours of gelato on offer, then the gelato is placed inside a brioche bun, which is then put into an iron. It’s warm on the outside, and icy inside. The brioche bun almost came off like a Twinkie, and the lemon cookie ice cream, well it triggered a lot of food memories. Did you ever have the Dare lemon sandwich cookies? I totally loved them when I was a kid. Problem was, one of my older brothers loved them, too. So, to be able to get them required both guile and timing.
But, a sandwich cookie, used as an ingredient for gelato, which is then placed inside a sandwich. Now that’s meta.
La Carraia Downtown | 10067 109 St NW, Edmonton | 780.244.0648 | lacarraia.ca
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