**Kolokasi Ice Cream Puts Cypriot Twist on a Classic**
A unique ice cream flavor made from kolokasi, also known as taro, has captured the attention of social media users after the Fella twins, popular influencers from Cyprus, introduced it at the Tastes Festival in Ayia Napa. This innovative dessert is a reflection of the twins' deep-rooted connection to their hometown of Sotira, where kolokasi is cultivated.
The Fella twins, who have been involved in kolokasi production since childhood, shared their inspiration for the ice cream with the Cyprus Mail. They expressed their desire to promote local Cypriot products in a modern context, stating, “As we grew older, our focus shifted towards promoting and showcasing local Cypriot products, rather than simply producing them.” This shift led to the creation of kolokasi ice cream, which they aim to present in a way that respects its cultural significance while appealing to contemporary tastes.
At the Tastes Festival, attendees were able to sample the kolokasi ice cream, which received overwhelmingly positive feedback. The twins later showcased the flavor at the Sotira Kolokasi Festival, where they noted that many tasters were pleasantly surprised by the unique taste. “Once people tasted it, many were pleasantly surprised by the result and shared very positive comments with us,” they remarked.
To enhance the flavor profile of the ice cream, the twins incorporated another local ingredient: carob. They utilized both carob powder and carob syrup to add natural sweetness and a distinctively Cypriot character to the dessert. “We used carob in two different forms – carob powder and carob syrup – to add depth, natural sweetness and a distinctive Cypriot character to the ice cream,” they explained.
Currently, the kolokasi ice cream is only available at the festivals where it was introduced, and the Fella twins have not announced any immediate plans for wider distribution. However, they have not ruled out the possibility of bringing the ice cream to the broader Cypriot market in the future. “There are no immediate plans for an official launch,” they stated.
Looking ahead, the Fella twins are exploring other potential flavors inspired by Cypriot cuisine. They emphasized their commitment to modernizing traditional ingredients, saying, “Our philosophy is to take something familiar from Cypriot cuisine and give it a modern and creative twist, while preserving its connection to our culinary heritage.” They expressed particular interest in ingredients that are often overlooked in contemporary cooking, aiming to highlight their qualities and potential in new culinary creations.
As the kolokasi ice cream trend continues to gain traction, the Fella twins' innovative approach to blending traditional Cypriot flavors with modern culinary techniques is likely to inspire others in the local food scene. Their efforts not only celebrate their cultural heritage but also encourage a new appreciation for local ingredients in contemporary cuisine.