VIVO for Dessert
Gelato, berries, peaches and chocolate. A few drops of VIVO, and see what happens.
Yes, dessert.
Pastry chefs have put vinegar in desserts for years. A little brightness makes fruit taste more like itself and keeps rich, creamy things from feeling heavy. In Modena, a few drops on gelato is an everyday dessert. VIVO's red fruit makes it easy to love.
Gelato and berries
Vanilla gelato, fresh berries and a drizzle of VIVO. A crack of black pepper if you're feeling bold.
More to try
- Strawberries, the Modena way. Sliced strawberries with a spoonful of VIVO, left to sit a little while. Over gelato, with cream, or next to a piece of Parmigiano Reggiano.
- VIVO affogato. VIVO poured over fior di latte gelato.
- Peaches. Roasted or grilled, finished with VIVO.
- Melon. Watermelon or cantaloupe, VIVO and torn mint.
- Panna cotta. A few drops on top.
- Dark chocolate. A drop of VIVO on a square of dark chocolate.
- Figs and fresh cheese. Figs, ricotta and VIVO.
- Olive oil and VIVO. Both on gelato, with a pinch of flaky salt.
Start with a few drops. A small spray bottle of VIVO gives a light mist over gelato and fruit.
Make it yours.
Think of every recipe here as a starting point. Add a garnish, swap the fruit, use a little more VIVO. There's no wrong way.