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Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. [ 16 ] [ 17 ] Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and ...
] It was originally created in Bergamo, northern Italy, at the Ristorante La Marianna in 1961. Stracciatella was inspired by stracciatella soup, made from broth into which beaten egg is drizzled, popular around Rome. It is one of the most renowned Italian gelato flavors. [2]
Gelato is a frozen Italian dessert that comes in a multitude of flavors, from rich, dense chocolate to juicy and tart lemon to delightful and satisfying stracciatella (sweet cream with dark ...
Spumoni (sg.: spumone) is a molded gelato made with layers of different colors and flavors containing candied fruits and nuts, with the main three flavors being pistachio, cherry, and chocolate (or sometimes vanilla). [1] [2] [3] Its origins date back to the end of the 19th century in the Italian city of Naples, Campania. [4]
Learn the difference between Italian gelato and American ice cream in this article from TODAY Food, featuring expert commentary.
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
Italian ice cream or Gelato as it is known, is a traditional and a popular dessert in Italy. Much of the production is still hand-made and flavored by each individual shop in "produzione propria" gelaterias. Gelato is made from whole milk, sugar, sometimes eggs, and natural flavorings. Gelato typically contains 7–8% fat.
Stracciatella is a term used for three different types of Italian food: Stracciatella (ice cream), a gelato variety with chocolate flakes, inspired by the soup; Stracciatella di bufala, a soft cheese from the Apulia region; Stracciatella (soup), an egg drop soup popular in central Italy
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