Ballantyne Magazine

SPRING 2018

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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explains the three types of pastas to be served, each with a light sauce. Rojas shares a key cooking tip: the sauce should never overpower the pasta. With dessert in mind, the tour con- cludes with a tasting at Fatamorgana, an artisanal gelateria. Here, Rojas explains that a too-bright color or mountain-like peaks over display canisters can be tipoffs that gelato is artificial. Authentic gelato contains fewer ingredients and is more natural in color. Without extra air whipped into it, it also falls flat- ter in canisters. Fatamorgana's gelato excellence provides a tasty wrapup to an amazing palate-pleasing tour. From cannoli to gelato and all the tasty tidbits in between, the half-day Roman Food Tour is a great way to experience the local cuisine. It also can serve as a springboard to addi- tional cultural, historical and leisurely escapes in and around Rome. How everyone sees your baby. FOR THE CARE YOUR PET DESERVES Pizza samples on the food tour offered a wide variety of combinations. Photo courtesy of The Roman Food Tour BALLANTYNE SPRING 2018 85 Escape

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