Spumoni

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Spumoni (Template:Singular: spumone) is a molded gelato made with layers of different colors and flavors containing candied fruits, chocolate, nuts, and nut brittle.<ref name=":1">Template:Cite book</ref> The three main flavors are pistachio, cherry, and chocolate (or sometimes vanilla).<ref>Template:Cite book</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> It was created at the end of the 19th century in Naples, Italy,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Efn two hundred years after iced desserts were first made in the city.<ref name=":1" /> Over the following century, production of spumoni spread across southern Italy, taking on different forms by location.<ref name=":0">Template:Cite magazine</ref>

The Italian version of spumoni is often lightened with whipped cream and has a very soft texture.<ref>Template:Cite book</ref><ref name=Del_Conte_2004 /> They are usually placed in molds specially made for spumoni, although other molds can be used.<ref>Template:Cite book</ref> To be considered a "true" spumoni in Naples, there must be at least two layers—semifreddo or frozen whipped cream making up the interior layer, and gelato usually making up the outer layer. In the city, spumoni are purchased, rather than made in the home.<ref name=":1" />

In the Apulian town of Conversano, a local version has been made since at least the 1950s. In a conical metal container, a layer of hazelnut ice cream is placed, and local liqueur, chocolate, cream, and toasted almond meal are added on top. They are enclosed by a layer of chocolate ice cream, and the dish is then refrigerated. At the time of purchase, the spumoni is removed from its mold and wrapped. When it is ready to be eaten, typically after lunch, it is set down, unwrapped, and cut into portions.<ref name=":0" />

Neapolitan ice cream derives from spumoni.<ref name=":1" /> Spumoni was well known in the US by mid-20th century—when the American edition of Ada Boni's {{#invoke:Lang|lang}} was published in 1950, Mario Pei told the readers in his introduction that contrary to their expectations, cheese and fruit were what Italians ate for dessert rather than spumoni.<ref>Template:Cite book</ref>

See also

• List of Italian desserts and pastries
• List of ice cream flavors
• Spoom – a related dessert