Paciugo

3rd Avenue and Beach Drive, St. Petersburg, FL 33701
Tel: 727-209-0298

When asked about a place to have coffee in downtown St. Petersburg this week, Paciugo's Gelato came to mind. As I write this on one of Florida's cold days, I wonder why I'm thinking of gelato? The cafe is perched on Beach Drive overlooking the park and the waterfront. Seating is available both inside and out, so folks with their dogs can enjoy the great flavors too. First the gelato. Served at just the right temperature to ensure the smooth texture and flavor delivery, the choices are many. Taste tests are encouraged by the friendly staff the minute you walk in the door. My favorite is the Caramel Sea Salt, a perfect balance of sweet and salty. The Hazelnut is the best I've ever tasted outside Italy. Fruit flavors are available too from the pedestrian to the unique and these choices are sans dairy. There are also soy products and no sugar added for those with diet restrictions. The coffee is rich and flavorful, produced by various growers in Africa and East Asia and they are Fair Trade. Interestingly, the founder of Paciugo spent many years on a coffee plantation and really knows his cup o' Joe. Prices range from $4 and up depending on the treat you partake in. This cafe is located near the museum and next to some great restaurants so it bustles with activity most times of the day. Locals know it as the "Gelato Place" and it always comes highly recommended. You'll find Paciugo's at the Downtown Saturday Market too.

A Thanksgiving Pie Story

He sat perched in a window. Seductive in his white trappings and surrounded by the colors of the season. I ran my fingers along his curves and decided in an instant that he had to be mine. Emile Henri in the form of the most beautiful pie plate ever created. I admit that the perfect pie crust has eluded me over the years and that there was hope for something better in this French pottery. My idea of heaven is a trip to Williams Sonoma to stare and gawk at all the possibilities for my kitchen and dining room. It's not my only idea of heaven, it just comes to mind during the holidays. So after my purchase, I headed home with my dreams of flaky crust, gooey fillings and perfect slices that slip out of the dish. On Thanksgiving eve, I pulled Emile Henri from the cupboard. The chosen pie was pecan, one of Paul Prudhomme's recipes. I prepared the dough and chilled it as recommended, but when removed from the refrigerator it was troublesome to roll it out. I love to bake, but I think I'm not precision enough for perfection. After beating the cold dough into submission and rolling it to the appropriate thickness, I slid it into the dish. I wasn't quite sure how to handle the fluted edges. At the store it seemed like it would all just naturally fall into place. That's what we always think. Next, the filling went in. It looked good, but how would it taste? I watch carefully for about an hour. As it emerged from the hot oven I carefully set it out to cool. The crust wasn't perfectly shaped, but it tasted great, was the right thickness and yes, was easily coaxed out of the pie plate and onto each dish. He may have lured me in with a pretty face, but Emile Henri certainly proved he can stand the heat. I'll never let him go.