Panna cotta a una pizzeria del carrer de Baix, València. Italian dessert of sweetened cream thickened with gelatin and molded. The cream may italian dessert cannoli aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont.
It could also come from the French recipe of fromage bavarois from Marie-Antoine Carême. The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel. Panna cotta became fashionable in the United States in the 1990s.
