My fascination with ice cream first began when my husband and I visited Japan. I was intrigued by all the different flavors Japan had. My job in the restaurant industry has resulted in me being extremely critical of the flavor and taste of food discovered during my travels.
Later, during a trip to Italy I was stunned by how many gelato vendors were on every street. We found that a lot of native Italians treated gelato not only as a snack but even as a meal. At first we found this to be a little strange to have ice cream as a meal. Further into our trip we learned that most gelatos are made with fresh fruit, milk and nuts. The fat content is on the lower side and it isn’t as sickly sweet as some traditional ice creams.
After consuming so much gelato on my trip I fell in love with the Italian dessert. I had my Italian friends introduce me to a professional gelato master. He graciously taught me all the theoretical knowledge and practical skills I would need to make gelato. With all the knowledge I had accumulated I began taking risks with gelato making. I incorporated more traditional flavors found in Asian cuisine into my gelato. With my numerous years of culinary experience I was able to successfully nail these flavors with great precision.
La Mira is the perfect fusion of the gelato tasted in the streets of Italy with the unique flavors I discovered in Japan.