I flew, drove, and hiked
for hours, days, and weeks
to indulge in caldo freddo.
Yes, I’m hopelessly obsessed. Truth be told, I dream about caldo freddo.
Elevated to an art form, a triumph that seduces every palate, it’s the local specialty in Trapani.
The velvety dark-chocolate topping slowly melts through layers of sweet cream to the coffee and hazelnut gelato underneath. At the bottom of all this, in the underbelly of the bowl, is rum-soaked cake. The generous-sized dish is topped with chopped hazelnuts. And it gets better ~ it’s available day and night.
A note: There is a smaller size, the caldo freddo da passeggio.
It’s the takeaway version. My personal experience says, forget that ‘less is more’ gibberish. This isn’t about makeup.
I got some advice from a professional food photographer ~ take a bite, then take a picture. Messy is beautiful.
Oh, if you’re wondering why Trapani is completely out of caldo freddo…that was me.