Enrico Panattoni, the owner of
La Marianna, a
gelateria in
Bergamo, in northern Italy, invented the dish in 1961. According to Panattoni, the idea came to him after he had grown tired of stirring eggs into broth to satisfy customers of his restaurant who kept asking for
stracciatella soup. He was passionate about cooking and pastry and, after numerous experiments, he produced a white
ice cream made of
cream peppered with irregular pieces of
dark chocolate. During the freezing process, he inserted a dose of melted dark chocolate that was instantly solidified and then shredded by the paddles of the ice-cream machine. The melted chocolate that solidifies and shatters in the batch freezer is reminiscent of the
egg that binds in the boiling broth of the
stracciatella alla romana. "
Stracciatella alla romana was the most famous consommé and, along with that soup, I was looking for an ice cream that could be loved and appreciated by my customers", said Panattoni. ==See also==