{"id":16984,"date":"2013-07-17T23:32:20","date_gmt":"2013-07-17T21:32:20","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/nougat-semifreddo-with-fresh-fig-and-a-hint-of-rum\/"},"modified":"2026-08-27T09:31:39","modified_gmt":"2026-08-27T07:31:39","slug":"nougat-semifreddo-with-fresh-fig-and-a-hint-of-rum","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/nougat-semifreddo-with-fresh-fig-and-a-hint-of-rum\/","title":{"rendered":"Nougat semifreddo with fresh fig and a hint of rum"},"content":{"rendered":"

It is infinitely easier and more practical to prepare a good semifreddo than a third-rate ice cream. So, if you feel like a change, to set aside for a moment the most typical summer dessert, without having to give up that frozen touch on the palate, which is so appreciated with the heat we are having these days, this dessert will interest you.<\/p>\n

\"Nougat<\/a>
\nSemifreddo is Italian, although it resembles the French parfait. I have not found very reliable or clear information regarding its history. There are those who claim that the ancient Romans invented it. It must be said that although Pliny the Elder spoke of the importance of the ice trade that was brought to the capital from Terminillo, Vesuvius, or Etna and the popularity enjoyed by honey and pomegranate granitas even in those times (come on, we believe that even if they didn’t have refrigerators like ours, they had a blast with the ice they brought from the mountains), I have not been able to find any story that justifies such ancient origins for the semifreddo itself. So, in this case, I personally say I believe it, only because I am very homesick for Rome and until that passes or I return there, I say yes to everything that gives it points in its favor.<\/p>\n

\"Nougat<\/a>
\nIt can be made in as many different flavors as ice cream itself, but I chose nougat (turr\u00f3n), because it seemed to me that it would get along well with any of the forms that some poor figs I had in the fridge, which were turning into jam, could take. Also because, although I sometimes say that my favorite ice cream flavors are others, which sound more exotic, to act cool, I’m afraid my favorite ice cream is nougat… Come on, I’ve acted a bit like Vitti in this clip<\/a> from Le fate<\/em> more than once.<\/p>\n

\"Nougat<\/a>
\nBy the way. I know it’s not the season for nougat, but, at least around here, many artisanal Valencian ice cream-horchata shops sell it all year round, so don’t be lazy and look for cheap excuses not to make it, because you can buy nougat, even if it is the end of July. If you have a thing against figs, you can accompany it with chocolate, berries, or syrups of whatever you feel like, but no matter how little you like this fruit, I recommend the combination, because together with the pinch of lemon and rum, they are a marvel.<\/p>\n

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The latest video recipes from my channel!<\/h3>\n\n
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\n \n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n \"Nougat\n <\/span>\n <\/a>\n
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\n Pasta fr\u00eda con #salm\u00f3n \ud83c\udf5d La #ENSALADA de #pasta m\u00e1s #FRESCA y #SABROSA del #verano \ud83e\udd52\ud83c\udf4b #recetafacil<\/span>\n <\/div>\n <\/div>\n\n
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\n El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n <\/div>\n <\/div>\n\n
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\n #Pollo con #pimientos a la #romana \ud83c\udf36\ufe0f El #guiso italiano del #verano (mejor al d\u00eda siguiente) \ud83c\uddee\ud83c\uddf9<\/span>\n <\/div>\n <\/div>\n\n
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