The history of stracciatella begins in the mid-Eighteenth Century at the southern side of Sant’Alessandro Gate, in Bergamo’s Upper Town, where a place called Bettolina used to be. After World War I, it was replaced by a café named “La Marianna” after its owner: in 1953 La Marianna was purchased by Oriana and Enrico Panattoni, a couple of Tuscan migrants who already run a small patisserie and ice-cream parlour in via Colleoni. They also opened a restaurant where they used to serve a type of soup with broth and beaten egg called “stracciatella”. In 1961 Enrico had an idea: after a few tries, he managed to create an ice cream that actually tore itself up (“stracciare” in Italian) and named it like the soup. This is how this delicious ice-cream flavour was born!
How is stracciatella made? Enrico Panattoni’s original recipe recommended preparing a very soft cream with milk, egg yolks and sugar, pouring some liquid dark chocolate into it. The result was an ice cream made with a hot ingredient that ripped itself up when touching the frozen cream.
The high quality of the raw materials, along with the dosage of the single ingredients and the skills of Enrico led to an excellent result: however, he never thought about patenting his recipe or protecting the name “stracciatella”. Currently, this ice cream flavour is well known all over the world. The “real stracciatella” is still made at La Marianna using the very same vertical machineries from 1961, the famous Carpigiani L40, with the tinned copper bell and the brine.
The history of stracciatella begins in the mid-Eighteenth Century at the southern side of Sant’Alessandro Gate, in Bergamo’s Upper Town, where a place called Bettolina used to be. After World War I, it was replaced by a café named “La Marianna” after its owner: in 1953 La Marianna was purchased by Oriana and Enrico Panattoni, a couple of Tuscan migrants who already run a small patisserie and ice-cream parlour in via Colleoni. They also opened a restaurant where they used to serve a type of soup with broth and beaten egg called “stracciatella”. In 1961 Enrico had an idea: after a few tries, he managed to create an ice cream that actually tore itself up (“stracciare” in Italian) and named it like the soup. This is how this delicious ice-cream flavour was born!
How is stracciatella made? Enrico Panattoni’s original recipe recommended preparing a very soft cream with milk, egg yolks and sugar, pouring some liquid dark chocolate into it. The result was an ice cream made with a hot ingredient that ripped itself up when touching the frozen cream.
The high quality of the raw materials, along with the dosage of the single ingredients and the skills of Enrico led to an excellent result: however, he never thought about patenting his recipe or protecting the name “stracciatella”. Currently, this ice cream flavour is well known all over the world. The “real stracciatella” is still made at La Marianna using the very same vertical machineries from 1961, the famous Carpigiani L40, with the tinned copper bell and the brine.
Where to find Stracciatella:
La Marianna, Largo Colle Aperto, 4. Bergamo. Tel. 035247997; negozio anche all’aeroporto Caravaggio di Orio al Serio
Caffè Tiraboschi, Vi Tiraboschi, 44. Bergamo. Tel. 035271883
Pasticceria Camponuovo, Via Borgo Santa Caterina , 48. Bergamo. tel. 035213645
