Welcome to Gelateria San Giorgio, the legendary dessert destination reopening its doors in the heart of the Portofino Piazzetta. As we celebrate the 100th anniversary of this institution, discover the recipe of their most iconic item on the menu, the paciugo gelato.
Ingredients
200g fresh strawberries
200g fresh cherries
300g jar Amarena cherries
The juice of half a lemon
200ml fresh double cream
1½ tsp icing sugar
800ml vanilla or fior di latte gelato
Method
1.
Take off the stems from the strawberries and slice the fruit in quarters. Remove the stems and pits from the fresh cherries before slicing them in half. Add them to a bowl with half the jar of Amerena cherries including the syrup and lemon juice. Let the fruit marinate for a few hours until it softens slightly.
2.
Place the platter or glasses that you want to serve the Paciugo in into the fridge to chill for an hour or so ahead of time. When you’re ready to serve it, lightly whip the double cream and icing sugar with an electric whisk in a large mixing bowl until soft peaks form.
3.
Once this is ready, remove the gelato from the freezer so it’s easier to scoop. Remove the glasses or bowl from the fridge and add generous spoonfuls of the fruit to the bottom before layering it with scoops of gelato and whipped cream. Finish the Paciugo with the rest of the Amarena cherries and their syrup.
