Persicco is my biggest weakness. It has the creamiest, tastiest flavours. I had a long and eye-straining week and last night, the ice cream king surprised me with a quarter kilo of Persicco ice cream. We had tiramisu, chocolate with almonds, and mango sherbert. yummm
Tiramisu. Awesome. It was creamy and had swirls of chocolate and coffee, and you could definitely taste the alcohol. Also bits of cookie crumbs. Our ice cream shop will need to have a tiramisu like this.
Chocolate with almonds. The chocolate was delicious, smooth and creamy. I think it may have been milk chocolate because it was a softer flavour than the usual dark chocolate or chocolate granizado that I order. Even better were the almonds. Okay, so they were mushy and there weren't very many of them, but almonds! Almonds (and every other type of nut) is just so expensive here that we don't buy them except for very special occasions or recipes. I don't know why they are so expensive. Some must be imported, but even still, that hardly justifies the price of 10 pesos for a little packet of almonds.
On another note, inflation is running rampant here. Reports like this and this are pegging it between 15% and 20%, if not higher. Even INDEC, the government statistics agency staffed with Kirschnerites, has admitted that inflation is higher than it has predicted. Vegetables are a small fortune. We're supposed to have six Argentines over for a veggie dinner tomorrow night, and I'm not sure how we're going to feed them. Vegetable prices aside, they have very picky tastes. The easiest thing to do would be to blacken a slab of meat and serve it with shredded carrot and lettuce salad, but I'm not prepared to stoop to that level.
Pictures of my Persicco ice cream to come.
3 comments:
I want ice cream. Damn it!
What is Persicco? Is is a type of ice cream or a store? How much cream is in it? Can you bring it home and freeze it or do you have to eat it all right away? What about exporting it to us?
Post a Comment