Stracciatella (ice cream)

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Stracciatella
Stracciatella gelato.jpg
Stracciatella over chocolate ice cream
Type Ice cream
Place of origin Italy
Region or state Lombardy
Created by Enrico Panattoni
Invented 1961
Main ingredients ice-cream

Stracciatella (Italian pronunciation: [strattʃaˈtɛlla]) is a variety of gelato, consisting of milk-based ice cream filled with fine, irregular shavings of chocolate.[1][self-published source?] 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.[2]

Description and origin[edit]

Stracciatella gelato is somewhat synonymous to American chocolate chip ice cream, but the chocolate in stracciatella should turn out to be less chunky and more evenly distributed to produce a smooth, delicately crunchy texture.[3]

The effect is produced by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; chocolate solidifies immediately coming in contact with the cold ice cream, and is then broken up and incorporated into the ice cream with a spatula.[1] This process creates the shreds of chocolate that give stracciatella its name.[4] While traditionally flavoured with milk ice cream and milk chocolate, modern variations can also be made with vanilla and dark chocolate.[3]

The flavour was created in 1961 by Enrico Panattoni, the owner of La Marianna, a gelateria in Bergamo in northern Italy.[5][n 1] According to Panattoni, the idea came to him after he had grown tired of stirring eggs into broth to satisfy customers of his restaurant who kept asking for stracciatella soup.[5]

See also[edit]

Notes and references[edit]

Notes

  1. ^ The youngest member of a family of peasant farmers from Altopascio di Lucca in Tuscany, Enrico Panattoni (1927–2013) came to Bergamo in 1946 where, after initially managing to set up a bar selling castagnaccio (a simple chestnut flour cake), he opened La Marianna, which became renowned for its gelato, including stracciatella, as well as its upper-storey Tuscan restaurant, then a novelty in Bergamo. In 1973, Panattoni's son Mirko was kidnapped and later released by an unknown criminal group—the first of a series of children held to ransom in Italy in recent decades.[5][6][7]

References

  1. ^ a b Ferrari, Luciano (2005). "Straciatella Gelato". Gelato and Gourmet Frozen Desserts - A professional learning guide. Lulu.com. p. 61. ISBN 978-1-4092-8850-3. 
  2. ^ King, Carol (2013). "Top Five Italian Gelato Flavours". Retrieved 17 April 2016. 
  3. ^ a b Torre, Paul (14 June 2009). "Stracciatella Gelato". The Italian Chef. Retrieved 4 October 2013. 
  4. ^ n/a, Anders (6 November 2012). "Quick Stracciatella". Retrieved 17 April 2016. 
  5. ^ a b c "Lutto nel mondo della ristorazione – È morto Enrico Panattoni". L'Eco di Bergamo (in Italian). 4 October 2013. Retrieved 4 October 2013. 
  6. ^ "Enrico Panattoni, la sua storia". L'Eco di Bergamo (in Italian). 4 October 2013. Retrieved 4 October 2013. 
  7. ^ "Inventor of 'stracciatella' ice cream dies at 85". Gazzetta del Sud (online). 4 October 2013. Retrieved 8 October 2013.