Step-by-step Panna Cotta
In Italy, panna cotta, like tiramisù, zabaglione and budino, falls within that category of dessert known as dolci al cucchiaio – desserts that are to be eaten with a spoon. Very little is known about this dessert except that it originated in the Piedmont region some time in the early 1900s. Today, it has gained national appeal and is enjoyed in bars, restaurants and homes throughout the country.
My personal opinion is that is rooted somehow in (a term that loosely translates to ‘peasant cooking’). The simplicity in both the method and the ingredients suggest to me that this dessert originated in rural Italy as a low-cost option for something sweet, using ingredients that were easily accessible.
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