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ICE CREAM IN A BUN???

I was watching Andrew Zimmern's episode on Italy, i don't remember the city anymore, the names are confusing to me but knowing Andrew, it must have been a foodie's paradise. His guide brought him to this gelato shop where he got to taste their best gelato served in a bun, and he mentioned the country Philippines as to the only nation other than Italy to serve ice cream in a bun. Fantastic! When you watch a foreign show such as this one, and your country is mentioned, that is heart warming.



Then i get to remember that when we were brought to my grandmother's native Baler (yes, Manuel L. Quezon's)your friendly Mamang Sorbetero (ice cream vendor) will ask you which one you like, the apa (cone) or the soft bun. My brother is fond of eating his ice cream in a bun, but it gave me brain freeze so i never liked it. I tried it several times, it was very good especially in those days when the ice cream they sell was really top notch creamy, not the kind they sell in the city. The sorbetero is just a couple of houses away from my Lola's house so you get the perks of seeing him work while he pounds on the ice when he makes ice cream.

This blog is to him and to the many extinct Sorbeteros, to the already dead tradition of DIC or dirty ice cream as we all call it. Clueless as to why they called it that, you thought as a child that it was really quite dirty, but it was coined only to separate it from the grocery aisle style ice cream in large tubs. As i was told.
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