Oh Panna Cotta! Lovely panna cotta, the traditional Piemontese specialty literally translated as cooked milk, was served to us after every meal in Bra. Each restaurant so pleased to introduce us to the local specialty. Each chef so proud of her recipe for this delicacy. Subtly sweetened, smooth and creamy, panna cotta is most often served with fruit or a sweet sauce, such as caramel or a fruit coulis.
This is a dessert that should be eaten oh so slowly, each spoonful savoured as the cream yields to the pressure from my tongue and dissolves in my mouth. In my opinion, the sauce is superfluous - the panna cotta is perfect in its simplest, purest form.
Miracle of miracles, a simple google search so quickly yields the recipe from the restaurant that served me the very best panna cotta I had in all of Bra, The Boccondivino.
About Me
- Sara
- Friends have often teased me about my inability to follow a recipe without adding a little bit of this or that. I am accepting a challenge and have decided to tackle The Silver Spoon cookbook meticulously and document every step of the way (as well as any modifications I may try). By profession, I'm a documentary filmmaker living in San Francisco. However, I'm also an aspiring cookbook and food writer, clothing designer, and lounge singer. I'm currently writing a cookbook and looking for a publisher.
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