Cristiana Ginatta - Mastro Gelataio - Paciugo Gelato

Fragole e Balsamica

Aceto Balsamico Tradizionale (traditional balsamic vinegar) comes from the fermentation of cooked must, aged at least 12 years in small wooden barrels. It’s a harmonious balance of sweet and sour flavors with a honey-like consistency. I love pairing it with the delicate nuances of Tre Vaniglie gelato and the juicy sweetness of strawberries. Per serving: - 3 melon scoops Tre Vaniglie gelato (1/5 pint) - 2 large strawberries (cut into 4 wedges) - Aceto Balsamico Tradizionale Scoop the gelato into a Martini glass. Arrange the strawberry wedges in the glass as flower petals. Drizzle lightly with Balsamico. Note: You can reduce regular balsamic vinegar by first bringing it to a boil and then cooking it on medium heat until it becomes a glaze

Champagne Rosa

The Champagne sizzles with white bubbles around the sorbet and creates two layers of vibrant colors. Champagne Rosa is a light, sparkling, and refreshing drink. My husband Ugo and I served this apéritif at our wedding reception on a warm Wednesday in June at Ristorante Vittoria in Piedmont (Italy). Per serving: - 2 melon scoops Pink Grapefruit sorbet (1/8 pint) - Your choice of Champagne or Spumante Scoop the sorbet into a Champagne flute. Slowly pour champagne on top and serve immediately to your guests. Note: My favorite champagne is the romantic veuve clicquot rose, while Ferrari is my top choice for Spumante.

Cristiana Ginatta
Mastro Gelataio
Paciugo Gelato

Mastro Gelataio Cristiana Ginatta was born in Italy from a family of restaurateurs. Her great grandparents had osterie, the equivalent of modern bed & breakfast and her grandfather was a highly regarded artisan, expert on making wine, curing salumi, and hand-crafting gelato. With husband Ugo and son Vincenzo, Cristiana moved to Dallas in May 2000 to open Paciugo, a Gelateria Artigianale and Caffè. Currently developing under franchising, Paciugo has over 40 gelaterie in the United States and 3 in Mexico, and is working on 20 additional ones to open by the end of 2010.

Mastro Gelataio Cristiana Ginatta is in charge of new menu items development, from exotic gelato recipes (as black pepper olive oil or Mediterranean sea salt caramel), to espresso and coffee drinks, to other Italian traditional offerings such as focaccia, pizza al trancio, panini.

Member of Les Dames d’Escoffier, IACP (International Association of Culinary Professionals).
Actively involved with Slow Food USA, Cristiana Ginatta has been a Terra Madre delegate at 2004 and 2006 meetings of Food Communities in Turin, Italy and a delegate to the 5th International Congress in Puebla in November 2007.