For this year’s Sweet Week Seattle, we created a new Gelatiamo dessert: Settembre, an individual cheesecake inspired semifreddo. Although semifreddo is not a very popular dessert in the U.S., in Italy it is extremely common and can be found at most restaurants. Literally translating into “half-cold,” it has a velvety and delicate consistency (think frozen mousse meets gelato) and is made of whipping cream, pastry cream and Italian meringue along with it’s defining flavor (for example, hazelnuts). Semifreddo does not require a 
gelato machine but rather involves a lot of whipping and folding of ingredients which makes it a fun and challenging dessert to, quite literally, whip up at home. Because of all the whipping, a lot of air is incorporated into semifreddo and this air works as an insulator, which makes semifreddo melt at a much slower speed than gelato. This is a major advantage because a slower melting time equals a more forgiving frozen dessert. You can easily prepare the servings and not worry about them melting too much before they are enjoyed. In addition to a slower melting time, semifreddo can also be placed in any shape mold, from large to small, to freeze which makes this dessert especially flexible. If the mold is a large size it is typically sliced yielding a unique final presentation. Semifreddo pairs beautifully with sponge cake, cookies, fresh fruit, chocolate and nuts, so really, anyone would like it.
Our September semifreddo, Settembre, was inspired by the beginning of the fall and the end of summer. The turning of the leaves and the crispier days have always been associated with nuts (i.e. almonds, hazelnuts, walnuts, pecans). It’s the time of year when the cooler days make you crave something a little warmer in flavor. It is made with a bottom layer of “Graham cracker style” crust using our famous almond-hazelnut biscotti. It is topped with a cool and 
creamy almond flavored cream cheese semifreddo with a core of smooth gianduja gele’. Is your mouth watering yet? We are introducing this delicious dessert for only $5 for the next week in celebration of #SweetWeekSeattle! However, it will continue to be available for the entire month of September and is the first of a series of monthly inspired semifreddo recipes. Stay tuned for the announcement of what next month’s creation will be.
We’re celebrating the 20th anniversary of Gelatiamo! Founded by Maria Coassin in the heart of downtown Seattle, Gelatiamo is the art of perfect gelato and Italian pastries. Each of our recipes is skillfully developed by Maria following authentic Italian traditions, and inspired by her love of Seattle. Throughout this year we’ll feature stories, people, partners and milestones that have been a significant part of our history. Come, enjoy gelato with us!
