In 1961, after numerous attempts and many tastings, Enrico Panattoni decided to name it
Stracciatella. We are not talking about the famous soup made with broth and bits of egg, but
of another delight of Italian cuisine. A true comfort food, loved around the world, perhaps
more than the recipe from which it took inspiration.
The fior di latte gelato, enriched with dark chocolate flakes, was conceived in the laboratory of
Gelateria La Marianna. Sit comfortably at a table and indulge in a large cup. The soup can wait.
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