Nespresso/Savour 2013 Preview: Gelato-Making with Note di Sicilia

It was SAVOUR's inaugural year in 2012, and it has been rated as one of the top food festivals in the world. SAVOUR 2012 was a sell-out event, but the latest instalment of gastronomic extravaganza SAVOUR 2013, Singapore's largest gourmet food festival promises an enhanced experience for the attendees and returns with an all-new line up of culinary adventures to tantalize all the the sense of the best food all around the world.

 

 

Nespresso is proudly to be the Presenting Partner and Official Coffee for SAVOUR 2013, and it will continue to celebrate all things delicious by showcasing over 30 world-renowned chefs and top local talent, with more than 60 award-winning dishes, a two-storey Gourmet Market and an amazing array of 300 complimentary master classes, workshops and demonstrations with an all-in-one accessibly-priced ticket  

 

 

SAVOUR 2013 runs from 11-14 April 2013 in the F1 Pit Building and Paddock. Tickets are available on sales at all SISTIC outlets. Tickets can also be purchased via SISTIC online bookings too. For more information, please visit www.sistic.com.sg or www.savour.sg

 

 

I was at the inaugural gourmet food festival last year... Read up for my experience at SAVOUR 2012

 

As Nespresso is the Presenting Partner and Official Coffee for this year’s gourmet food festival – SAVOUR 2013. I was glad to be invited to attend the preview event, Gelato-Making with Note di Sicilia that was specially organised by Nespresso.

 

The event was held at Quayside Isles (Sentosa Cove)... We took some breath-taking scenic from the Quayside where the yachts are stationary. It was lovely sight, indeed!!

 

 

Take a peek of how W Singapore, Sentosa Cove look like (indoor and outdoor). It is definitely a nice destination to escape from the urban city.

 

 

We ended our photo taking at the hotel with our usual cam-whoring... Hahaha!!

 

Note di Sicilia owns 3 traditional gelato parlors in Singapore, and they are at Republic Plaza, Clarke Quay and Quayside Isles (Sentosa Cove).

 

I was thrilled to see the setting up of the Gelato-Making Session at Note di Sicilia upon entering in the premises....

 

The people at Note di Sicilia are very friendly and helpful, and they give their helping hands to every customers in their eatery parlour.

 

 

They hold their name and pride well by using only organic raw materials and the finest ingredients and follow their traditional rules when making the gelato.

 

 

I spotted one interesting flavor at Note di Sicilia, Fruit of Cactus. It tasted kinda weird alone by itself, on the other hand, if you pair it up with Dark Chocolate, it tasted wonderful as the smell is covered by the Dark Chocolate and the bitterness of the Dark Chocolate is covered by the sweetness of the Fruit of Cactus.

 

 

Another combination which went well for sour-ly taste are Raspberry Gelato with bitterness of Dark Chocolate Gelato too...

  

I was so happy to try out most of the gelato flavors offered by Note di Sicilia... My favorite is the Pistachio flavor. It is nicely toasted and bears a nutty taste aroma after-taste

 

 

Nespresso encourages capsule recycling in order to leverage the infinitely recyclable nature of aluminium. This commitment take shape of the aluminium panel of PIXIE.

 

PIXIE, which was made by the first coffee machine from Nespresso which itelf is made of 98% recycled Nespresso capsules. It offers high performance in providing water tank level detection and heats up in only 25-30 seconds.  Lastly there is an auto power off after 9 or 30mins function.

 

There was a brief introduction which was conducted during the Gelato-Making Session. 

 

Gelato-Making : Nespresso Coffee Granita

 

 

We had a hands-on session on making the gelato (Nespresso Coffee Granita) by using 5 capsules of Cosi (brown capsule) with intensity: 3, and it is lightly roasted to preserve the fragile citrus note. Do note that it develops a refreshing lemony note.

 

Add 6 teaspoons of brown sugar into the coffee and stir well. This is for 2 servings.

 

During the event the coffee mixture was frozen by the traditional gelato making machine but if one attempts to make it at home, simply just pour the mixture into a container and freeze it in a fridge freezer for 3 hours and use the fork to break it into small ice-crushed crystals...

 

Our Granita, semi-frozen dessert made from brown sugar and Nespresso coffee in process...

 

Finally, our making of the Nespresso Coffee Granita was served to us at dining table. It is an easy and tasty treat!!

 

 

My favorite segment of the event is to sample out the ‘art’ in pairing up the Traditional Italian Gelato and Nespresso Coffee.  I got to try out 3 pairings and I love them all... It was a truly sweet affair!!  

 

 

 Raspberry with Cosi (brown capsule) with the intensity: 3

 

Simply 'sweet nothing' indulgence...

 

The next two pairings...

 

 

 

Vanilla with Ristretto (black capsule) with the intensity: 10

 

 

 Lastly, I managed to try out the Hazelnut Gelato with Arpeggio (violet capsule) and experienced the intensity: 9

 

Among the 3, I simply can’t get enough of the Hazelnut Gelato with Arpeggio Coffee as it tasted divine!!

 

To round up the event, Latte with Livanto (tangerine capsule) from the Espresso blend selection was served to us... It was fabulous!!

 

I enjoyed the coffee very much during the event though I am not coffee person...OM!! Nespresso changes my mind-set on coffee and now I do enjoy drinking them...

 

 

Thanks Nespresso for the easy recipe references, and these will help me in a lot of ways, as I can retreat  into my weekends by enjoying a nice easy dessert/drink treat.

 

 

Once again, thanks Nespresso for the lovely sweet invite!!

 

I really enjoyed myself at Note di Sicilia for the exclusive sneak peek event!! I am pleased to experience and learn about the pairing of Nespresso Coffee with traditional Italian Gelato...