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Gelato Ti Amo

Only one week of Broadway Bites remains (until October, at least), which begs the very important question: Have you had your gelato–and Korean tacos and mushroom dumplings and Turkish pastries and beer floats–today?

As the market winds down, we wanted to give a special shout to one of the vendors who always puts a smile on our faces, not just because his gelato is so darn good. Luca Meacci is the passionate Italian expat behind the stateside branch of Gelato Ti Amo, which launched in Cortona, Italy, in 2010. Meacci tried the gelato on a visit to his home region of Arezzo in 2011, met with the founders the very next day, and the rest is (sweet) history.

We love Meacci’s gelato for its purity of flavor and its obsessive devotion to top-notch ingredients. Read on to learn more, and get thee to Broadway Bites to taste for yourself!

UrbanSpace: What inspired you to bring Gelato Ti Amo stateside?
Luca Meacci: I have been living in New York for ten years now, and I was missing the taste of gelato that I grew up with! I am from Arezzo and I always go back in September. During the summer of 2011 I went to Cortona and tried some gelato. I immediately fell in love with the gelato and with Gelato Ti Amo. The next day I met with one of the founders about the possibility of bringing Gelato Ti Amo to New York City. I am someone that eats gelato all year round and I thought that it could be great for me to recreate that in the greatest city in the world.

US: For those who don’t know, can you explain the difference between gelato and ice cream?
LM: Yes. It’s very easy for me to answer that. The first difference is that gelato has less fat then ice cream. The churning speed is different. Ice cream is churned faster and harder than gelato to incorporate air into the mixture. Gelato is churned at a slower speed, which means not as much air is whipped into the mixture keeping it dense. Another difference is that Ice cream is heavy on the cream. In order to be legally labeled it is required to have at least 10 percent fat content . We don’t use any cream, we only use organic certified USDA approved Milk. And our fat content is only 4 percent. 

Gelato Ti AmoUS: Again, for those who don’t know: will you explain what sets your gelato apart from the rest?
LM: We get our milk and mascarpone from Mukki Latte, a milk company from Tuscany in business since 1954 and a USDA approved organic certified company, which is a synonym of quality. Just to give you an idea of how quality is important to us, we choose our products very carefully. Our raspberry, strawberries and figs come from Arezzo (Tuscany), lemons come from Sorrento (Naples), hazelnuts from Langhe (Barolo area, Piedmont), pistachios from Bronte (Sicily), chocolate, coconut and mango from the Caribbeans. If you go to one of our locations in Italy you will find exactly the same taste.

US: I know choosing one favorite flavor would likely be impossible, so how about choosing a favorite flavor for each season — spring, summer, winter and fall?
LM: Spring: strawberry sorbet
Summer: pistachio gelato
Winter: hazelnut gelato
Fall: mascarpone and figs gelato

Gelato Ti Amo

The Word on #BwayBites

June 18, 2014

UrbanSpace’s latest market, Broadway Bites, is in full swing in Midtown’s Greeley Square. Why should you come join the feast (running through August 1st)? We’ll let the pros explain…

The Insatiable Critic’s Maria Yagoda feasts through the market:

What to drink with this eclectic feast? Quite Clearly Nunu’s Chocolate’s frozen white wine sangria — a sweet slush of South African white wine and frozen fruit. I had to order a second. This one I drank alongside Mason Jar NY‘s masterfully fried pickle chips. Greeley Square never looked better.

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Time Out New York lists us on its Food Lovers’ Summer Bucket List:

 The seasonal pop-up market comes stocked with tried-and-true favorites from folks like Roberta’s and Red Hook Lobster Pound, along with festival virgins such as La Newyorkina, Brooklyn Taco and Breads Bakery.

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Restaurant Girl hits each of the Broadway Bites newcomers, tasting Japanese rice balls, Indian tacos, Thai popsicles and more:

The enthusiasm is infectious at this plucky, young stand (their only location is at Broadway Bites), where they serve authentic, Bangkok street specialties, such as Basil Fried Rice, Som Tum Salad, and an especially tasty Pad Thai.

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AM New York has the skinny on how it all goes down:

Office workers on the west side of Midtown Manhattan have reason to be excited: every day for the next two months Broadway Bites will be open in Greeley Square Park, just south of Herald Square, from 11 a.m. – 9 p.m. The pop-up food market is presented by UrbanSpace, an organization that turns open spaces into vibrant and active places for people to come together.

Style Cartel calls for a Cartel Hangout on Broadway:

 Broadway Bites by UrbanSpace is the latest food pop-up near Herald Square that houses over 20 very different options of delicacies. From brisket sandwiches with blueberry puree and pickled onion to Maine lobster rolls to buffalo chicken arancini to pistachio cannolis to Korean barbecue tacos, unless you have strict dietary restrictions you can’t choose just one.

Catch the latest on Broadway Bites by checking the hashtag #BwayBites on Twitter and Instagram. Warning: It will make you hungry…

 

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For our first Broadway Bites Vendor Spotlight of the season, we caught up with Uri Scheft, the dough-kneading mastermind behind Union Square’s Breads Bakery. From sweet babkas and rugelach, to savory sandwiches and burekasim, Uri will be serving his spectacular baked goods from June 3rd to August 1st at Broadway Bites in Greeley Square.

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Sardine Toast

Rather than play it cool, we’ll admit that we were beyond thrilled when we heard that Chef George Mendes, the incredibly talented chef at the helm of ALDEA, would be launching a brand new concept at Mad. Sq. Eats.  Chef Mendes pitched the concept of 100 Sardines as the “bad little brother” of ALDEA, featuring classic Portuguese street food prepared with fresh, seasonal ingredients (think ramps)… and he’s absolutely delivered.  Since launching on May 2nd, 100 Sardines has fast established itself as one of the must popular, unique booths at this spring’s installment of Mad. Sq. Eats – market goers, journalists and influencers are completely obsessed with the food, the service and the atmosphere.

We spoke with Chef Mendes about 100 Sardines, and his first foray into the madness of food markets. Read more below!

1. ALDEA, your Michelin-starred restaurant, has been incredibly successful. What inspired you to venture beyond fine dining and tackle a completely different challenge, like Mad. Sq. Eats?

It was definitely a challenge, but I wanted to fulfill a desire for making rustic, fun food. We’ve never really done a menu of simple Portuguese dishes, so I saw this as something completely different; a way for us to grow another arm and do something casual and fun. Read More

Tofu and quinoa rollTwo Tablespoons is the brainchild of awesome vegetarian chef duo, Katya Kosar & Gosha Danilov.  These two are passionate about healthy food, offering dishes that are clean, locally grown, vegetarian and gluten-free – wow! We don’t know about you, but we always feel better when we eat fresh, real cuisine, and Two Tablespoons makes doing so easy and enjoyable.

This will be Two Tablespoons’ first time as a vendor at Mad. Sq. Eats and we highly suggest paying their booth a visit! They’ll be serving a fresh, seasonal menu that includes yummy summer rolls and glass noodle salads.  Here’s a little “behind the scenes” in the meantime.  Read More

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If you didn’t think you could have it all, then you’re simply mistaken. Thanks to Kicky’s Kitchen you can have your cake and ‘drink’ it too! The domestic diva, Kicky, fuses together two of our personal favorites: cocktails and cakes. Are you craving one already?! Her cocktail inspired cupcakes, otherwise known as ‘caketails’, are sure to satisfy anyone’s sweet tooth.

With Mad. Sq. Eats  opening just around the corner (May 2!), we decided to sit down with our awesome new vendor and chat about her delicious treats and big plans for the future. Read More

sigmund's cheese plate

As winter is continuing to linger here in New York, we recommend combatting the icy arctic air by indulging in warm, delicious pretzels, fondue, craft beers and more at one of our  favorite haunts, Sigmund’s on Avenue B.  Sigmund’s is a longtime UrbanSpace partner, a staple at Mad. Sq. Eats, Broadway Bites and our Holiday Markets. Read More

Today’s spotlight is on delectable Broadway Bites and Mad. Sq. Eats vendor Asiadog.  Think New York street food staple (hot dogs, of course) + an Asian twist.  Asiadog is best known for their specialty hot dogs, topped with a variety of creative and innovative fixings.  Today, however, we’re going to take a closer look at their menu and highlight the lesser known eats that the company has to offer.

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Lid + GB

Today the UrbanSpace blog is excited to bring you two, that’s right, two new and exciting vendors who will be presenting their goods at this year’s Union Square Holiday Market. The Good Batch and Liddabit Sweets will be sharing a booth and both will have batches and batches of tasty treats to satisfy not just your sweet tooth, but also your tangy tooth, your salty tooth, your smoky tooth…you get the idea. If you are looking for all-natural, local confections to fill your stockings (and your stomachs!), then this is the booth for you. Read More

Love of Pie Guys

I often try to reconcile my insatiable propensity for sweet treats by seeking out brands with the purest and simplest of ingredients. When the holiday season comes around, I’m always on the lookout for some guilt-free goodies to gift to friends and family. Upon making the rounds at this year’s Columbus Circle Holiday Market, I instantly took a liking to the guys behind For the Love of Pie. The fantastic team can be found offering up pie shots and brittle samples to hungry market visitors on a daily basis.  We highly recommend stopping by their booth to hear an in person account of their “pielosophy”. Read More