"the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar. Panna cotta is often served with a coulis of berries, or a sauce of caramel or chocolate. It may be covered with other fruits or liqueurs. The name ""panna cotta"" is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s. An 1879 dictionary mentions a dish called ""latte inglese"""
"are typically sweetened with sucrose, dextrose, or inverted sugar, and include a stabilizer such as guar gum. Gelato Gelato () is ice cream made in the Italian style. ""Gelato"" is simply the Italian word for ice cream, but in English, it has come to mean specifically Italian or Italian-style ice cream. Gelato is made with a base of milk and sugar. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams."
"Gelato Gelato () is ice cream made in the Italian style. ""Gelato"" is simply the Italian word for ice cream, but in English, it has come to mean specifically Italian or Italian-style ice cream. Gelato is made with a base of milk and sugar. It is generally lower in fat than other styles of ice cream. Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams. The Italian law requires gelato to have a minimum of 3.5% butterfat. Gelato can be served in"
"chocolate). In Italy, it is also called English salami (salame inglese) Chocolate salami Chocolate salami is a Portuguese and Italian dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. One example of such equivalent dish is Lithuanian desert tinginys (Lithuanian: lazy), which is made out if cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish. Chocolate salami is not a meat product. The appellation"
"Affogato An affogato (Italian for ""drowned"") is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or ""drowned"" with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, or other liqueur. Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside Italy categorise it as a beverage. Occasionally, coconut, berries, honeycomb and multiple flavours of ice cream are added. While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of vanilla"
"in cookbooks before the 1960s. The Italian-language dictionary ""Sabatini Coletti"" traces the first printed mention of the word to 1980, while Merriam-Webster's Online Dictionary gives 1982 as the first mention of the dessert. There is also evidence of a ""Tiremesù"" semi-frozen dessert served by the Vetturino restaurant in Pieris, in the Friuli-Venezia Giulia, since 1938. This may be the name's origin, while the recipe for Tiramisu may have originated as a variation of another layered dessert, ""Zuppa Inglese"". It is mentioned in Giovanni Capnist's 1983 cookbook ""I Dolci del Veneto"". Among traditional pastry, tiramisu also has similarities with many other"
"was likely served in tea rooms. As it became more popular, restaurants incorporated it into their menu. Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering"
"Chocolate salami Chocolate salami is a Portuguese and Italian dessert made from cocoa, broken biscuits, butter, eggs and a bit of port wine or rum. The dessert became popular across Europe and elsewhere, often losing alcohol as an ingredient along the way. One example of such equivalent dish is Lithuanian desert tinginys (Lithuanian: lazy), which is made out if cocoa, broken biscuits, condensed milk and butter, and sometimes nuts, however alternative recipes exist under the same name of the dish. Chocolate salami is not a meat product. The appellation ""salami"" stems from physical resemblance. Like salami, chocolate salami is formed"
"Torta caprese Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples. Many variations of this cake are made, but the basic recipe is to mix softened butter at room temperature with sugar; egg yolks are then added, and once combined, the remaining ingredients are added: finely minced almonds, chocolate melted via bain-marie, and whipped egg whites. After baking, the cake has a thin hard shell covering a moist interior. It is usually covered with a light dusting of fine powdered sugar. It is"
"traditional Italian recipe was not prepared with latticework as it is in Argentina, but with a lid pierced with molds in forms of heart or flowers. Ice cream (, ) is a particularly popular Argentine dessert. Its creamy texture is due to the large proportion of cream, and, as everywhere, many flavors are available. Ice cream was again a legacy of the Italian diaspora. Italian international schools in Argentina include: Italian Argentines Italian Argentines (, ) are Argentine-born citizens of Italian descent or Italian-born people who reside in Argentina. Italian immigration is one of the largest and central ethnic origins"
"Colomba di Pasqua Colomba pasquale or colomba di Pasqua (""Easter Dove"" in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter; unlike panettone, it usually contains candied peel and no raisins. The dough is then fashioned into a dove shape (""colomba"" in Italian) and finally is topped with pearl sugar and almonds before being baked. Some manufacturers produce other versions including a popular bread topped with chocolate. The colomba"
"cardoon hearts, and one with ""the viscera of any sort of turtle"". Crostata A crostata is an Italian baked tart or pie, also known as ""coppi"" in Naples and ""sfogliate"" in Lombardy. The earliest known use of ""crostata"" in its modern sense can be traced to the cookbooks ""Libro de Arte Coquinaria"" (Book of the Art of Cooking) by Martino da Como, published circa 1465, and ""Cuoco napolitano"" (Neapolitan Cook), published in the late 15th century containing a recipe (number 94) titled ""Crostata de Caso, Pane, etc."". A crostata is a ""rustic free-form version of an open fruit tart"" that"
"cakes, in particular with the Charlotte, in some versions composed of a Bavarian cream surrounded by a crown of ladyfingers and covered by a sweet cream; the Turin cake (""dolce Torino""), consisting of ladyfingers soaked in rosolio and alchermes with a spread made of butter, egg yolks, sugar, milk, and dark chocolate; and the ""Bavarese Lombarda"", which is similar in the preparation and the presence of certain ingredients such as ladyfingers and egg yolks (albeit cooked ones). In ""Bavarese"", butter and rosolio (or alchermes) are also used, but not mascarpone cream nor coffee. On July 29, 2017, Tiramisu was entered"
"(in the U.S.) is ""a term applied to mixed colors and flavors of ice cream in cake form"". The Encyclopedia says the term originated from the Italian phrase ""oh che poco"" - ""oh how little"". Alternative possible derivations include other similar-sounding Italian phrases: for example ""ecco un poco"" - ""here is a (little) piece"". Hokey pokey (ice cream) Hokey pokey is a flavour of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee. Hokey pokey is the New Zealand term for honeycomb toffee. The original recipe until around 1980 consisted of"
"Crème caramel Crème caramel (), flan, or caramel dessert is a custard dessert with a layer of clear caramel sauce, as opposed to crème brûlée which is custard with an added hard clear caramel layer on top. Crème caramel used to be ubiquitous in European restaurants; food historian Alan Davidson remarks: Both ""crème caramel"" (French 'caramel cream') and ""flan"" are French names, but ""flan"" has come to have different meanings in different regions. In Spanish-speaking countries and in The United States of America, ""flan"" refers to crème caramel. This was originally a Spanish usage, but the dish is now best"
"Snow cream Snow cream can be one of two distinct desserts. Whipped cream, with or without flavorings, was known as ""snow cream"" or ""milk snow"" (""neve di latte, neige de lait"") until the 17th century. There are English and continental European recipes dating to the late 15th or early 16th century, where it can be found in a Dutch recipe collection. It has been suggested that ""snow"" may be even older than that. The common ingredients for early recipes are cream, rosewater and sugar, whipped until stiff. Other flavouring agents, e.g., cloves or ginger, are also known from various recipes."
"Spumoni Spumone (from ""spuma"" or ""foam""), plural spumoni, is a molded gelato (a lower-fat Italian form of ice cream) made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically, it is of three flavors, with a fruit/nut layer between them. The ice cream layers are often mixed with whipped cream. Cherry, Pistachio, and either chocolate or vanilla are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, green, and brown color combination. Spumoni is popular in places with large Italian immigrant populations such as the"
"Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. The earliest known recipe for ""crème brûlée"" appears in François Massialot's 1691 cookbook ""Cuisinier royal et bourgeois"". The name """"burnt cream"""" was used in the 1702 English translation. In 1740"
"Tartufo Tartufo (, ; meaning ""truffle"") is an Italian ice cream dessert originating from Pizzo, Calabria. It is usually composed of two or more flavors of ice cream, often with either fruit syrup or frozen fruit — typically raspberry, strawberry, or cherry — in the center. It is typically covered in a shell made of chocolate or cocoa, but cinnamon or nuts are also used. ""Tartufo di Pizzo"" has Protected Geographical Indication in Italy. In 1946 master confectioner Dante Veronelli from Messina took over the Gran Bar Excelsior situated in the centre of Pizzo, that was first owned by Mr."
"Bombolone A bombolone (pl. bomboloni) is an Italian filled doughnut (similar to the Berliner, krafne, etc.) and is eaten as a snack food and dessert. The pastry's name is etymologically related to ""bomba"" (bomb), and the same type of pastry is also called bomba (""pl."" ""bombe"") in some regions of Italy. The etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the very high calorie density of this recipe (i.e., a ""calorie bomb""). While ""bomboloni"" may be primarily connected to Tuscany, they are traditional"
"restaurant who kept asking for stracciatella soup. Notes References Stracciatella (ice cream) Stracciatella () is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, at the ‘Ristorante La Marianna’ in 1961, and was inspired by stracciatella soup, made from egg and broth, which is popular around Rome. It is one of the most renowned Italian gelato flavours. Stracciatella gelato is lemon-based with a very crunchy texture. Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning"
"Cornetto (ice cream) Cornetto (), meaning ""little horn"" in Italian, is a branded frozen dessert cone manufactured by Unilever and sold under various international subsidiary names, including Algida in Italy, Wall's in the UK, HB in Ireland, Frigo in Spain, Kwality Wall's in India, and others. Several variations of the product exist, ranging from milk-based ice cream to vegetable fat-based dessert. For a long time, the idea of selling frozen ice-cream cones had been impractical, as the ice cream would soak into the cone during the manufacturing process and make it soggy and unpalatable when served. In 1959, Spica, an"
"Tortelli cremaschi Tortelli cremaschi (dialect of Crema : ""turtèi cremasch"") represents the main dish of the local culinary tradition cremasca. This is a kind of tortelli that doesn't exist elsewhere in Italy as the filling is sweet. The tortelli cremaschi may have been born during the long Republic of Venice . In support of this theory there are at least two factors: the first is that nowadays it's a typical dish known only in the city of Crema, actually within the borders of the ancient territory of Crema which belonged to Venice. The second one due to the ingredients of"
"layer. ""Canistrelli"", akin to the Italian Canestrelli, are biscuits made with flour, butter, sugar, and flavoured with white wine or anisette, while ""cucciole"", originating from Balagne, are biscuits made of flour, oil, sugar and white wine. ""Castagnacciu"", a simple Italian cake consisting only of chestnut flour, raisins and walnuts, is prepared also in Corsica. Also with chestnut flour are prepared ""nicci"", galettes cooked in the fireplace between two iron plates (""i ferri""), very popular also in central Italy. ""Frappe"" are fried dough rhombs flavored with lemon zest, similar to the Italian ""castagnole"". Several cakes are prepared for feasts and special"
"Stracciatella (ice cream) Stracciatella () is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate. It was originally created in Bergamo, northern Italy, at the ‘Ristorante La Marianna’ in 1961, and was inspired by stracciatella soup, made from egg and broth, which is popular around Rome. It is one of the most renowned Italian gelato flavours. Stracciatella gelato is lemon-based with a very crunchy texture. Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; chocolate solidifies immediately coming in contact with the"
"flavors the Pacific Northwest is known for, though it is usually served with a berry reduction. In India, 'cassata' refers to a layered ice cream, similar to Neapolitan ice cream, with three flavors, usually pistachio, vanilla, and strawberry, on a base of sponge cake, topped with chopped nuts. Cassata Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs."
"of ""Torta Bomboniera"" to ""Pasticceria Artigianale in Porcellana"" (Porcelain Artisan Pastries)<br> The following type of Italian Favor Cake is an evolution of above types.<br> It is made using porcelain boxes shaped and hand decorated like very real edible ""bignè"" or cream puff.<br> Inside each box there are five sugared almonds and a card printed with data of ceremony.<br> For this reasons, the name that Italians give to this new idea is ""Pasticceria Artigianale in Porcellana"", that is Porcelain Artisan Pastries Bomboniere Bomboniere (Italian bomboniera, from the french bonbonnière, a box containing ""bonbons"" (candies)) also known as ""favors"", are gifts given"
"Crostata A crostata is an Italian baked tart or pie, also known as ""coppi"" in Naples and ""sfogliate"" in Lombardy. The earliest known use of ""crostata"" in its modern sense can be traced to the cookbooks ""Libro de Arte Coquinaria"" (Book of the Art of Cooking) by Martino da Como, published circa 1465, and ""Cuoco napolitano"" (Neapolitan Cook), published in the late 15th century containing a recipe (number 94) titled ""Crostata de Caso, Pane, etc."". A crostata is a ""rustic free-form version of an open fruit tart"" that may also be baked in a pie plate. Historically, it also referred"
"Tutti frutti Tutti frutti (from Italian ""tutti i frutti"", ""all fruits""; also hyphenated tutti-frutti) is a colorful confectionery containing various chopped and usually candied fruits, or an artificial or natural flavouring simulating the combined flavour of many different fruits. It is most notable in Western countries outside of Italy in the form of ice cream. Fruits used for tutti-frutti ice cream include cherries, raisins, and pineapple, often augmented with nuts. In the Netherlands, tutti-frutti (also ""tutti frutti,"" ""tuttifrutti"") is a compote of dried fruits, served as a dessert or a side dish to a meat course. In Belgium, tutti-frutti is"
"Elizabethan court, where they were frequent visitors. To make Zuppa Inglese, sponge cake or ladyfingers are dipped in Alchermes, a bright red, extremely aromatic Italian herb liqueur. They are then alternated with layers of ""crema pasticciera"", a thick egg custard cooked with a large piece of lemon zest (removed afterwards). Often there is also a layer of ""crema alla cioccolata"" made by dissolving dark chocolate in a plain crema pasticcera. In Italy it is occasionally topped with cream, meringue or almonds. Zuppa Inglese is also a popular gelato flavour. The word ""zuppa"" (soup) in Italian cuisine refers to both sweet"
"Biscotti Biscotti (; ; ), known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. ""Biscotti"" is the plural form of ""biscotto"". The word originates from the medieval Latin word ""biscoctus"", meaning ""twice-cooked"". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ""biscotto"","
"Mont Blanc (dessert) A Mont Blanc (or ""Mont-Blanc aux marrons"") is a dessert of puréed, sweetened chestnuts topped with a dab of whipped cream. The name comes from Mont Blanc, as it resembles a snow-capped mountain. The Mont Blanc is popular in France, Italy, Hong Kong, Shanghai, Japan, Slovakia, Switzerland and Hungary. It is also a very popular dessert in the northwestern regions of Romania, where it is usually prepared and sold in Autumn. The dessert was described in an Italian cook book from 1475, and was often served in the home of Cesare and Lucrezia Borgia. It became popular"
"this would be a very unusual request. In Italy, during the summer, is common to find in traditional cafés (called ""bar"", without final ""s"", in Italian) an iced, creamy variant of espresso coffee called ""crema caffè"", ""crema fredda di caffè"" and so on. This requires a special spinning apparatus making it constantly creamy, without ice scales. It can be served straight or with ""panna"" (milk cream). Caffè crema Caffè crema (Italian: ""cream coffee"") refers to two different coffee drinks: As a colorful term it generally means ""espresso"", while in technical discussions, referring to the long drink, it may more narrowly"