Article by Viola Buitoni, GIO Gelati friend and renowned Bay Area cooking instructor specializing in Italian food.
Sgroppino is a popular Italian concoction, hailing from Venice and originally used as a palate cleanser but more popular today as a light dessert. The term sgroppino derives from the verb sgroppare, remove the lump –groppo in Italian- sitting in your stomach to make space for the next course.
The main ingredients are lemon gelato and prosecco, to which a splash of vodka is often added. My version uses the captivating acidity of passion fruit in lieu of lemon and is finished in a California twist with the cannabis infused aromas of Artet.
Ingredients for Passion Fruit and Artet Sgroppino
- 2/3 pound passion fruit gelato
- 200 ml (6.75 fl.oz) prosecco
- 60 ml (2 fl.oz) vodka
- 40 ml (1.35 fl. oz) Artet cannabis infused beverage
Making the Sgroppino
Whip the gelato to a creamy, soft consistency.
Slowly whisk in the prosecco, then the vodka and lastly the Artet.
Let the bubble settle slightly before drinking.
Viola Buitoni hails from Perugia and lives with her husband and son in San Francisco where she teaches Italian cooking at 18 Reasons and The Civic Kitchen. Her acclaimed classes regularly sell out. She is the food expert for the Italian Cultural Institute and the Consul General. She is a contributor to La Cucina Italiana and writes about food for Mission Local. Since the start of Covid she has taken her classes online and regularly livestream on Instagram from her home kitchen. Find out more about her culinary adventures at violabuitoni.com