![]() ![]() *A version of this article appears in the September 2, 2019, issue of New York Magazine. It makes me really happy.”Ĭaffè Panna, 77 Irving Pl., at 19th St. “I just have so much fun pairing coffee and ice cream, and figuring out all the different things that go really well in an affogato,” she says. It will also be used to crown Meyer’s signature dessert, composed affogato sundaes that combine their Italian roots with Meyer’s all-American love of mix-ins, crunch, and swirls. There, the high-fat cream of Piemontese cows will be whipped fresh and dolloped freely, as it is in Italy. But especially, Meyer says, with panna, or whipped cream, the topping that inspired the name of her new shop, Caffè Panna. It was in that city, on a sojourn cooking at the American Academy, that Meyer first fell in love with Italian gelato culture - how the product was churned daily and not allowed to harden overnight, the fruit-forwardness of the flavors, the way it was ingrained into the whole of society’s daily life. That led to debuts at Bronx Night Market and Hester Street Fair, the Penn State ice-cream short course, and a monthlong gig at Otaleg, a new-school gelateria in Rome. They’ve partnered up with Bowery Farming, a. She began as a hobbyist and started churning professionally last year at a Mott Haven pop-up near the elementary school where she was serving as an AmeriCorps volunteer. Caffè Panna, one of New York City’s buzziest ice cream shops, is celebrating the end of summer with a sweet collaboration. But then I was like, This is the real thing, actually.” “I thought it was going to be in my old age or something- Oh, I’ll just do that when I’ve done the real thing. “I always wanted to open an ice-cream shop,” says Hallie. The younger Meyer, who has cooked and worked in food-related ventures for much of her life, has apparently inherited the hospitality gene. Based on the ingredients and method of serving, an espresso con panna bears a close resemblance to a Vienna. They churn every ice cream flavor onsite daily. Each day they offer ten flavors - five staples and five that are chosen based on whats inspiring the kitchen at that particular moment. Unsurprisingly, it’s an Italian term that roughly translates to espresso with cream. Caffe Panna is a neighborhood ice cream shop and coffee bar in Manhattans Gramercy Park, proudly scooping their own ice cream. But Meyer is about to get some very friendly competition: His 26-year-old daughter Hallie is opening her own, unaffiliated café-bar-gelateria in the very same neck of the woods. Espresso con panna (pronounced: kon PAAN-nah) is essentially a dollop of whipped cream placed on a shot of espresso. It would seem that the restaurateur was attempting to corner the market in caffeine and frozen dairy. If you happen to be in Gramercy and find yourself craving ice cream or coffee, you could always dart into Danny Meyer’s Daily Provisions, or his Maialino, or head a couple blocks north to his Caffe Marchio. Caffè Panna’s hazelnut cocoa sour cherry affogato sundae combines cocoa-hazelnut-sour-cherry-swirl ice cream with graham-brittle crunch, cocoa-hazelnut paste, espresso, and panna. ![]()
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