So far we have made a point of presenting recipes that are mainstays of Umbrian cuisine. In the heat and height of summer, however, we felt that it was practically imperative that we include a recipe from considerably further south.
Gelo di Anguria, known originally as Gelo di Melone, is a watermelon custard with origins in Sicily. Melone (or rather, it’s dialectic equivalent muluni) is the Sicilian word for watermelon, while anguria is used on the mainland. During the summer months, this velvety red custard is found everywhere, often perfumed with jasmine and garnished with pistachios and dark chocolate. It is an elegant, surprising, and cooling desert, perfect for an outdoor party
It is very simple to make, though it can be a bit messy to juice the watermelon.