Best New Use of Bacon
July 28th, 2011
Bacon is the new crack. Just ask an addict. But somehow—we’re not sure—Alex Taylor and chef Carlos Buscaglia at Due Forni Pizza & Wine have figured out how to improve upon it. The Nueske Bacon Chocolate Gelato begins with chopped applewood smoked bacon from Nueske’s, an eight-decades-old Wisconsin outfit that has pork down pat. The bacon is pan-roasted in an iron skillet in Due Forni’s 900-degree oven before being spooned over a mound of thick, creamy chocolate gelato made fresh by Valentino pastry chef Alessandro Stoppa. If you think the first bite is outrageous, watch as the bacon bits chase the last salty-sweet bite to the bottom of the chilled glass. Then eat it.