It was 1961 when Enrico Panattoni, owner of the Marianna Patisserie in Colle Aperto, invented Stracciatella ice cream.
A simple and ingenious idea: dark chocolate in cold ice cream (milk, cream, egg yolks and sugar) solidifies and breaks into flakes of irregular shape, an infusion reminiscent of the most popular dish at his restaurant, the Stracciatella alla Romana (an egg-drop soup, which is a delicacy consisting of a brilliant combination of eggs and broth).
Panattoni did not apply for a patent but his recipe has enjoyed success for over 50 years now.