Sunday, 11 January 2009

Quest for Perfect Panna Cotta Ends in Italy

Lifestyle > Food
Giuseppe Barbero, who runs Osteria del Boccondivino in the heart of Italy's "Slow Food" country, perfected his panna cotta recipe 23 years ago and has been gaining a following for it ever since. "It has to taste fresh, to still have a milky flavor," he said. "Then you have to feel the creaminess and softness when you eat it." ...
... Cooked cream may not at first sound that mouth-watering, but when called by its Italian name, panna cotta, it immediately starts to tickle the taste buds. The cold dessert, which is made with little more than cream and sugar, originated in the sprawling hills of the Langhe region of Piedmont in northern Italy, ...

Full Story: Panna Cotta: The Cream of the Crop; by Andrew Roberts, on WWD.com




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