LifeThis Shavuot

Jun 6, 2024 | israel21c.org | Elana Shap |LifeThis Shavuot |Naama Barak

It was after a visit to the recently opened Tel Aviv gelato bar of Michelin-starred chef Eyal Shani that I realized why a “must-taste” tip to a hyped gelato spot in Florence (which entailed a half-hour wait in line) proved so underwhelming. For years, Israeli ice-cream chains such as Golda have been raising the bar with their wide range of smooth textures and imaginative flavors. But what has really elevated our taste buds is the artisanal gelato now popping up across Tel Aviv.

Jun 4, 2024 | israel21c.org | Naama Barak |LifeThis Shavuot

It’s not every day that you sip coffee topped with buffalo milk. But that’s exactly what I enjoyed on a recent sunny morning at the Buffalo Farm in southern Israel along with Natalie, ISRAEL21c’s social media coordinator. The picturesque farm in Moshav Bitzaron is a family affair run by Chanoch Trister, whose father brought over the buffaloes from Italy to Israel in the early 1990s, and whose grandfather was one of the founders of the agricultural community in the early 1930s.

Jun 4, 2024 | israel21c.org | Naama Barak |LifeThis Shavuot

Two servingsIngredients:Two buffalo mozzarella ballsTwo tablespoons good-quality honeyFour tablespoons white wineFour sage leavesA 1-inch thin slice of lemon peel without white pithSalt and freshly ground black pepperTwo to three basil leaves, finely slicedInstructions:In a small pan, bring the honey, wine, sage leaves and lemon peel to a gentle boil. Cook for two minutes and cool. Slice the cheese and lay it out on a platter. Salt the cheese a little and generously add freshly ground black pepper.