Talk:Spumone

message: WODUP 06:18, 23 September 2007 (UTC)

message: Ironically, perhaps, August 21 is National Spumoni Day in the US.
Call me ironically challenged, but I don't get it. Could someone please spell out why this date would be "ironic"? -- 21:48, 17 October 2007 (UTC)
replies: text: Previously, the article said Spumoni was more likely to be found in winter (which I certainly do not believe) and therefore it is ironic that "Spumoni Day" is August. I fixed those sentences. - AKeen (talk) 15:03, 21 November 2007 (UTC)
thread_title: Ironically?

message: This article contradicts the Neapolitan ice cream article, which states that Spumoni was created in the United States after Neapolitan. —XSG 03:11, 25 January 2008 (UTC)
thread_title: vs. Neapolitan

message: I was suprised to see no mention of the (supposed) Labor Induction benefits of Spumoni. Has anyone else heard or read of such claims? --Calvin November t/c on 22:42, 9 December 2008 (UTC)
thread_title: Labor [[Induction_(birth)|Induction]]?

message: MMMmmmMMMM!!! If there is a heaven, then it must be made of spumoni. 64.134.223.188 (talk) 19:35, 2 May 2013 (UTC)
thread_title: So Good!

message: Spoom describes a 'frothy' Italian ice cream made from egg whites called "spumone," which redirects to spumoni. That doesn't describe the American ice cream called "spumoni," so they must be different things.
Now, National Spumoni Day does go back at least to 2005; it's a real thing, but I can't find anything about why that date was chosen, and I can't find why it's a different day in Canada.
What I can add to the great mystery of this particular ice cream is this: as a Canadian (in Ontario), when I think of spumoni, it's green, with pistachios. Neapolitan is our only tricoloUr flavoUr. Perhaps some Canadian spumoni isn't all green (I think I've seen it with chocolate) but the green sort is what I know best. Some is the bright mint green seen in the photo; some is a deeper, wasabi/avocado green. Roches (talk) 01:47, 16 November 2014 (UTC)
thread_title:  Spumone vs. spumoni 

message: This article suffers from gross generalizations and American bias that obscures the very definition of "spumone", as well as its etymology, recipe origin, variations, and overall history.  First, all one need to do is look at the Italian Wikipedia to see a more accurate depiction, but even that is not quite complete.
The word "spumoni" is plural for the Italian "spumone" in the singular, which in turn is taken from the word "spuma", a foam or froth.  We also see a variation of this word in "spumante", as for the sparkling wine made in Italy.
At that, the use of the word "spumone" is not necessarily a dessert that is a molded gelato, or even the tri-color or three flavored types like the American "Neopolitan" ice cream.  Some cookbooks, recipes, and food history books actually attribute the spumone dessert to the Piemonte region, describing it as a recipe that's sweetened with lightened mascarpone, rum, and candied citron.  In that sense, it's more like a frothy cold cream, and it can be put into a cup or glass like a cold zabaglione, although a spumone and zabaglione have a different recipe and techniques, as well as differing ingredients, and hence their separate names. 
As a molded dessert, there are spumoni variations in Naples, Salento, Sicily, and Campania, but the flavors and compositions can vary, and the recipe can be similar although different in technique from something like a "semifreddo" type of soft ice cream made with meringue and whipped cream.  So again, there's more nuance and articulation to be found there in those considerations.  In these Southern Italian variations of spumoni, the original versions actually had a "pan di spagna" or sponge cake soaked with liquor and filled with the cold frothy cream, perhaps in the shape of a bombe or dome shapped dessert, if not other loaf pans, etc.  
Whatever the case, American "Neopolitan" ice cream should not be the primary or synonymous association with "spumoni" type desserts, because that's very misleading, if not bastardizing our very understanding of what the desert and its preparation entail.  In the U.S., "Neopolitan" is often just an artificially colored ice cream in three different colors and then put together in one container.  It's typically nothing more than that, like chocolate, strawberry, and pistachio ice creams layered all-in-one mold.  So, in truth, this doesn't even come close to what "spumone" really means.  It's not just a simplification, as much it's devoid of all these other factors.
Lastly, the assumption that "Spumoni is a staple dessert in Italian culture after a dinner of ravioli" is not only laughable, it's ridiculously generalized, stereotypical, and unfounded.   Italian Wikipedia also makes a generalized and unfounded statement, although it seems a bit more feasible: "The spread of this dessert was vast throughout the south during the twentieth century in the '60s and' 70s, a period in which it was always present on Sunday tables and wedding banquets." (translated to English).  — Preceding unsigned comment added by 73.202.143.106 (talk) 21:46, 13 January 2019 (UTC)
thread_title:  Gross Generalizations, American Bias, & Italian Regional Bias 

message: The information contained in this article is very limited and mainly concerns ice cream flavour preferences in the United States. I think the origins of this food are much more important than people's tastes. JacktheBrown (talk) 17:29, 6 June 2024 (UTC)
thread_title:  VERY POOR article