With weather forecasters predicting another long hot summer, why not take a tip from the pleasure loving Italians and indulge in some cool, creamy "gelato" as the ultimate chill out. "The advantage of gelato over traditional ice cream," says Monte Marcaccini, who with his two brothers operates Villa Dolce (www.villadolcegelato.com), a Van Nuys, CA-based manufacturer and distributor of authentic Italian gelato, equipment and accessories, "is that ice cream has as much as 100% ‘overrun’, the amount of air whipped in. Gelato tastes much richer and creamier because there’s 30% over-run at most and a lot less butterfat content, even though people think there’s more because of the richer taste. And because it doesn’t have to be served as cold as ice cream, it melts more slowly and you can better taste the flavors."

Marcaccini attended gelato school in Italy in order to be professionally certified to return to the states to produce his artisan-style gelato. "Gelato is actually a healthier treat than ice cream because it uses more natural ingredients; whole milk rather than powdered milk and fresh fruit instead of flavorings. We go down to the Los Angeles Wholesale Produce Market and buy fruit by the pallet – depending on the season it might be PEACHES, STRAWBERRIES, BLOOD ORANGES or PEARS – and then we peel, cut and use it in our recipes fresh."

What makes Villa Dolce gelato, distributed nationwide and served in the Los Angeles area at Wolfgang Puck’s restaurants and the Patina group, very authentic is the use of all natural ingredients imported from Italy, including Sicilian PISTACHIOS, HAZELNUT, Terra Cota and Zabaglione.

The company markets an easy to use Gelato Machine for home usage, along with authentic Italian flavors and ingredients to make it easy for the home chef.

"Simplicity is the best way to garnish your gelato cup" notes Marcaccini, "perhaps a slice of fresh PEACH and a MINT leaf with PEACH gelato or a whole BERRY with STRAWBERRY gelato. It’s traditional, too, to serve about 4 ounces in a colorful plastic cup with a small gelato spoon that enables you to take tiny bites and savor every taste."

"When you make your own gelato at home, you know exactly what’s going into it" says Marcaccini. Among the more unusual gelato orders filled by Villa Dolce for commercial restaurants have been CARROT GINGER gelato, ASPARAGUS vanilla gelato and Green Tea Gelato with Cracked Black Pepper.

Personal miniature-sized SEEDLESS WATERMELON is an excellent value this week and very economically priced. Serve seasoned with balsamic vinegar or a splash of fresh LIME juice to enhance the MELON’s flavor. CANTALOUPE MELON, an excellent source of Vitamin C, is in steady supply, with prices continuing to decrease. Enjoy a slice with a scoop of BANANA ice cream. Other summer MELON choices include HONEYDEW, ORANGE FLESH HONEYDEW, CRENSHAW and CASABA MELONS.

Prices are decreasing on RASPBERRIES and BLUEBERRIES as volume improves. California STRAWBERRIES continue to be plentiful at reasonable prices.

New crop THOMPSON GREEN SEEDLESS and RED FLAME SEEDLESS from California orchards are building in volume, with prices at moderate levels.

APRICOTS are a seasonal favorite still in steady supply at moderate prices. Remove the pit and serve with cottage cheese or HERB goat cheese.

Large sizes of PEACHES, BLACK PLUMS and NECTARINES are the best value this month, great for adding to lunch pails or for offering as an after-school snack.

MANGOS are in steady supply at reasonable prices, a great addition to summer menus, in salads, pureed for sauce or as a dessert.

HASS AVOCADOS continue in plentiful supply at very reasonable prices. Add a slice to turkey sandwiches on rye with sliced RED ONIONS and Provolone cheese.

TOMATOES are in plentiful supply at moderate prices and are a versatile summer menu ingredient.

Prices have decreased on HAWAIIAN PINEAPPLE. Slice, brush with butter and grill over charcoal to serve with hamburgers or teriyaki steak.

BING CHERRY lovers are still in luck, with supply steady and prices in the moderate range. Pit, sauté with butter and rum and use as a topping for angel food cake.

KIWIFRUIT prices are holding at economical levels.

BANANAS are in steady supply and make a great frozen treat – peel, dip in melted chocolate or yogurt, roll in chopped PEANUTS, then freeze.

GREEN ONIONS, also known as SCALLIONS, are among this week’s most economical vegetable offering. Dice into omelettes, quesadillas or place whole on raw veggie platters to serve with dip.

GREEN CABBAGE continues to be plentiful at economical prices this week, a favorite for hot or cold Cole slaw dishes.

GREEN BEANS are in peak production now at very reasonable prices, perfect for salads or as a side dish option.

ICEBERG LETTUCE is the most economical choice for salads this week and makes great "bedding" for prepared salads like tuna, chicken or shrimp. Salad fixings in steady supply include JICAMA, RADISHES, CARROTS, CELERY, CILANTRO, CHERRY TOMATOES and ONIONS.

WHITE and CRIMINI MUSHROOMS are in plentiful supply. Stuff caps with a mixture of crab, minced ONION, GARLIC, PARSLEY, egg yolk, and milk, then bake sprinkled with Parmesan Cheese and butter.

Quality is excellent on RUSSET POTATOES, with pre-packaged bags the best value.

CAULIFLOWER and BROCCOLI continue in peak supply at economical prices. Enjoy steamed or raw.

ZUCCHINI SQUASH is an economical side dish choice this week.

GARLIC is plentiful at very reasonable prices.

SWEET WHITE CORN is in plentiful supply with prices decreasing. Look for a new variety of SWEET RED CORN at more premium prices, colorful for using in salsa recipes and salads.

CUCUMBERS are in plentiful supply at economical prices and make a quick hot weather salad, thinly sliced and served chilled tossed with diced ONIONS, sour cream and fresh DILL.

FLORAL THIS WEEK:

Fresh EUCALYPTUS is a great flea deterrent inside the house for pet owners. In cut bouquets, good values abound on CARNATIONS, DAISIES, IRIS, SUNFLOWERS and MUMS.

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