The Origin Of Italy's Panna Cotta And How It Became A Global Favorite - Tasting Table

"Smooth, silky, with just the right touch of sweetness, the creamy Italian favorite has long been a staple on European menus. As with most food origin stories, there's some debate about its history; the first mention of it in print can be traced all the way back to 1879, when a dictionary first referred to it as "latte inglese," or English milk. Though it wasn't originally called panna cotta, the recipe was the same: Cream, sugar, and gelatin."

"What most people agree on is that the dessert was first written on a menu by Chef Ettore Songia, who served it at his restaurant in Cuneo in 1966. Back then, it was topped with caramel, but this simple recipe exists in many variations today - Strawberry panna cotta and lemon and lavender panna cotta are just a couple, and the options are endless."

Panna cotta is a simple Italian dessert made from cream, sugar, and gelatin, characterized by a smooth, silky texture and moderate sweetness. The dish has roots in Europe with a first printed mention in 1879 as "latte inglese" and is most closely associated with Piedmont in Northern Italy. One account credits a Hungarian woman in the Langhe but lacks proof. Chef Ettore Songia listed panna cotta on a Cuneo menu in 1966, originally served with caramel. Variations include fruit- and herb-infused versions. Historically fish broth sometimes thickened it; modern recipes use gelatin and chilling in molds.

Read at Tasting Table