Cristiana Ginatta

For sure the dog had a bigger brain than the shelter's employee...

Good afternoon Kirk: You didn’t mention it here either, it was eastside, but I saw the comment in many other treads where similar names have been involved. Ingredients of our pistachio gelato: whole pasteurized homogenized milk, sugar, ground roasted pistachios, dextrose, milk protein, monoglyceride, carob meal. I’m glad I got your picture right, I will make sure to say hello if I see you around. And if you see an old girl going around complaining with a thick accent, I hope you’ll stop me to have a 3-day-conversation ; ) Now I really have to go back to work, I’m already behind with the recipe for Black Sesame! Ciao a tutti! Cristiana P.S. if you have some ideas for recipes or things you would like for me to improve, please send me an e-mail at cristiana@paciugo.com or call me 214-654-9501 x 122. Really appreciate!

Hey Teresa: it must be because of my poor English or my undeveloped understanding of human communication [sarcastic], but when I read the comment about the half a gallon of blue bell for the 20th time from pretty much the same persons, the mockery is getting stale and it starts to resemble the 10-year-old kids that pick on another kid with the same thing over and over. Let’s get new mockery out, I’m all for it! Sometimes when I read some of the comments, a picture comes to my mind: a pulpit, with a “big wig” that knows-it-all and knows the-best-thing-ever in the whole nation-world-universe. I agree with you: let’s have fun, let’s taking it (and ourselves) less seriously and enjoy it, after all it’s “only” food and we are all sharing personal experiences and preferences, not the absolute Truth. Amen

Dear David: Thank you for sharing your point of view. I have no problem with accepting that not everything I do is great and I don’t expect for everybody to like it. Two of the first flavors we discontinued were Marron Glace’ and Persimmon sorbet, and they were actually two of my favorite ones. Avocado [thank you Jenn!] is another one, we offered it last summer and since then only on special request [you can e-mail me before coming to town and I’ll be glad to arrange it]. What wears me out are the mocking comments, you’re right, I should get a thicker skin and learn to accept that people laugh at my hard effort and don’t care about it, even if I love and I’m proud of what I do. Thank you for teaching me something new today, I never heard about the soap box. I always think of myself more like Crybaby Boobie, the Peanuts character that plays tennis with Charlie Brown and complains about not been able to play because she has the sun in her eyes, the tennis court is on a slope, the tennis balls are bald… and, when the opponent replies that he doesn’t care about her complaints, she ends up crying “And nobody cares about my complaints”. I’m so o-l-d.

Dear Mike and Gary: Thank you very much for your nice words, it means a lot to me. I'm working on the new flavors for the wintertime and for sure I will try the black sesame. So far, I'm happy with the taste of Orange Saffron, made with fresh orange zests candied with Italian saffron and then blended with milk and egg yolks (that it's also very good blended with chocolate) and I'm working on 2 more unusual recipes inspired by Vosges Chocolat: Chocolate coconut sweet curry and White chocolate kalamata olives. Thanks again! Cristiana