Our refrigerator is rarely without nduja, Boccalone's spicy spreadable salame. When preparing a meal, we've often asked ourselves, "Would this dish be better with nduja?" The answer has so far always been a resounding yes, but we never thought of mixing it with chocolate ice cream. Luckily, Chris Cosentino and crew at Incanto did.
Boccalone previously explored the frozen meat dessert category with Humphry Slocombe in a prosciutto blend, but Incanto's chocolate-nduja ice cream is more harmonious, maybe from the chocolate base (72% Guittard) combined with the nduja's heat. Since Boccalone doesn't have freezers, Incanto is the exclusive spot for this meaty frozen delight, served with a "waffled" cookie on select evenings.
Incanto: 1550 Church (at Duncan), 641-4500.
