Why has no one put two and two together before to create karkade-flavored desserts? Why has a nation that subsists on sweet karkade drinks throughout the summer months and Ramadan not thought of putting the two together?
With Ramadan flowing into summer and the need for quick sugar fixes coupled with a need for something tangy and cold, Stavolta — a new gelateria in Maadi — made Egypt’s first karkade gelato in addition to tens of other flavors, some equally as novel for the new store.
Stavolta is operated and run by Nessrine Shaker and Ahmed Amer, two friends with a penchant for gelato, the Italian version of ice cream. Having traveled to Bologna in the spring of 2010 to take several courses on how to make gelato, they then interned at various gelaterias across Italy, bringing back their talents and new skills to open up Stavolta under the guidance and help of their gelato instructor.
After opening their doors last Easter, word of mouth quickly helped customers track find their store. The gelato is really worth making the trip to Maadi if you don’t live there.
Stavolta means “this time” in Italian. Presuming that clients will try a new flavor with each visit, I decided to test most of them.
The store is small, mostly taken up by the large gelato kitchen which has a clear window that allows passersby on the street to peek in and watch the magic. Perhaps it’s not magic, just a methodical technique of making ice cream with a more intense flavor. Yet there is something slightly unreal about kiwi sorbet tasting even more of kiwi than the actual fruit.
Gelato differs from ice cream in that it contains more milk, has less air and thus results in a creamier texture. Whereas ice cream is oftentimes made with artificial flavors, gelato is always produced with fresh ingredients and Stavolta source their ingredients locally as much as possible.
During Ramadan, it was karkade, that perennial hibiscus flavored drink. So popular, the duo of Stavolta has made it one of their permanent flavors yet seasonal flavors are part of their repertoire. Prickly pear ice cream, cantaloupe and peach were on display and a test of all three was a reminder that in local establishments little is done with some of Egypt’s best produce.
The peach wasn’t overly sweet and the cantaloupe tasted of a perfectly sweet and ripe fruit. I’m sure with fruit sorbets, the calories mustn’t count as much.
Other flavors include milk, strawberry, chocolate, vanilla, grapefruit, dates, salted caramel, green tea, raspberry, dark chocolate. The options are endless and flavors are constantly rotated.
Shaker said over 40 gelato recipes have been developed by her and Amer and that flavors for the winter months, such as chocolate chilli, are in the works. For the time being, the kulfi, an Indian dessert that uses cardamom and pistachio nuts for flavor, is a delicious autumnal treat if you crave something slightly warmer.
For a great summer combination, take the karkade and kiwi: a colorful and tangy experience.
One scoop is priced at LE 9.90. You can take ice cream to go: half liter boxes are for LE 60.50 and one liter boxes for LE 115.5o. Toppings and waffle cups are also available and individually priced.
Stavolta
39 Road 231
Degla, Maadi
Cairo
