National Spumoni Day
Spumoni? What exactly is Spumoni and why do we have a National Spumoni Day? Spumoni (a lower-fat form of Italian ice cream called gelato). Spumoni consists of layers that consist of colors and flavors and usually contains candied fruit and nuts. Other websites say it’s spelled “Spumone” in Italy and “Spumoni” here in the states. I think that’s incorrect. Also, I’ve read that Spumone is the singular form (meaning foam) and that Spumoni is the plural version. I feel like this may be more accurate, although I’ve been known to be wrong from time to time.
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#NationalSpumoniDay
A unique dessert is created when three molded layers of gelato come together to make Spumoni. The creamy, yet lower in fat dessert, often includes candied fruit and nuts in two layers and possible chocolate in the third layer.
In 1905, Salvatore Lezza left his hometown of Nola, just outside Naples, his precious family recipe for spumoni tucked into a notebook among his few belongings. In Chicago, he met his match in Lucia Ferrara of the famed Ferrara Pan candy company, and the sweet duo married and poured their hearts into Ferrara-Lezza & Co., a former cornerstone of Chicago’s West Side Little Italy, once the neighborhood’s go-to place for cakes, cannoli and spumoni. Later, the family was forced to relocate their beloved bakery to west suburban Bellwood, when the expressways and the University of Illinois at Chicago were constructed in the 1960s.
Spumoni, the tricolored Italian frozen treat, traces Chicago roots back to one man – Chicago Tribune
In addition to it being the traditional way, Spumoni is typically served by the slice in order to highlight its beautiful layers. Although not widely accepted, it can also be served up by the scoop just like ice cream.
Fun facts of Spumoni
- Spumoni is the plural form of the word spumone which means spuma or foam. It is a molded Italian ice cream containing different flavors and topped with nuts and candied fruits.
- Spumoni is usually made with three flavors of gelato.
- Typical topping of spumoni are whipped cream, fruits, nuts, and cherries.
- Usual color combination for spumoni are red/pink, brown, and green.
- Spumoni is always a sliced and NEVER scooped ice cream. (you can make that decision for yourself)
- Christmas Dessert Spumoni is served with some sort of cookie.
I hope you noticed what I did there. ⬆ Seriously…I used the traditional colors of Spumoni.
How about an authentic recipe? Well the closest one that I found without using actual ice cream. Valerie Bertinelli uses these ingredients:
- Nonstick cooking spray
- 15 chocolate wafersÂ
- 2 tablespoons dark chocolate sauce
- 1 pint chocolate-chocolate chip gelato or ice cream, such as Talenti Double Dark Chocolate
- 1 pint vanilla bean gelato or ice creamÂ
- 1/2 cup Amarena cherries, halved (see Cook’s Note)
- 3 tablespoons Amarena syrupÂ
- 1 drop red food coloring, optionalÂ
- 1 pint pistachio gelato or ice cream Add to Shopping List
You can follow the link right here on how to actually make it.
I have to be honest, this isn’t my kind of dessert at all. I would try it just to say that I did. I’m more of a traidional kinda gal. Give me coffee or vanilla. From time to time I’ll enjoy the occassional topping. Otherwise, I’m pretty boring.
Unfortunately, I was unable to find any information on the creation of this day.
How can you celebrate National Spumoni Day?
If this type of dessert isn’t your dessert of choice either, it’s ok. You can do your share by eating some Neopolitan. If tri-colored ice cream is something you like, then I would say “close enough”. That might not be the formal way to clebrate, but it gives you a good resaon to eat ice cream.
Many ice cream parlors offer their own version of Spumoni. You can also follow the recipe above. However you choose to celebrate, con’t forget to use the hashtag #NationalSpumoniDay when posting to social media.
If you missed yesterday’s post you can always go back by clicking here.
Other days to celebrate on this day:
Thank you for sitting a spell and reading my post. Please feel free to leave any sort of feedback you may have. I am always open to suggestions and advice. I’m not open to spam though!
