BlackBook Exclusive: Rosemary’s Pizza’s Decadent Italian Ice Cream Soda Recipes

Image by Noah Fecks 


If you find us daydreaming with a very big smile, you can bet we’re lost in thoughts of Italia – likely imagining a lazy Tuscan summer evening, with a good pizza and a spritz.

But now when that mood hits us, we’re just a taxi ride away from thoroughly satisfying it. Indeed, restaurateur Carlos Suarez and chef Wade Moises have just opened Rosemary’s Pizza in the West Village (a spinoff of the beloved Rosemary’s in the same neighborhood), surely one of the more authentic approximations of rustic Italian epicurean life.

To be sure, with its colorful tiling, exposed brick walls and unfussy, authentic pies (funghi; guanciale; broccoli rabe), it will decisively sweep you away to a bucolic countryside locale in the old country, if only for a couple of hours. But we were particular taken with the dedicated menu of “affogati,” Italian ice cream sodas, that are a decidedly decadent way to beat the oppressive summer heat.

We asked them to share the secrets behind two of their most indulgent of these.


Amaro Affogato

2 scoops vanilla gelato
1 tablespoon crushed toasted walnuts
1 shot Borsci San Marzano Amaro Liqueur
Soda water
Place vanilla gelato in a glass and sprinkle with walnuts. Top with liqueur and soda water to fill the glass and serve.

Testarossa Affogato

2 scoops vanilla gelato
1 tablespoon burnt orange (recipe follows)
San Pellegrino Aranciata soda
Place vanilla gelato in a glass and top with burnt orange. Top with soda to fill the glass and serve.
To make burnt orange, dice a whole orange into 1/2-inch cubes, leaving the peel on but removing any seeds. Toss with a teaspoon each of salt and sugar, spread on a lined sheet tray and roast in an oven at 450 degrees F until charred, or place under the broiler to achieve the same result. Let cool. 


Image by Danielle Adams
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