{"id":13506,"date":"2018-11-25T17:15:26","date_gmt":"2018-11-25T16:15:26","guid":{"rendered":"http:\/\/www.hotelparigi2.it\/?p=13506"},"modified":"2024-08-01T13:22:02","modified_gmt":"2024-08-01T12:22:02","slug":"la-marianna-di-citta-alta-passione-stracciatella","status":"publish","type":"post","link":"https:\/\/hotelparigi2.it\/en\/la-marianna-di-citta-alta-passione-stracciatella\/","title":{"rendered":"La Marianna di Citt\u00e0 Alta - stracciatella passion"},"content":{"rendered":"<div class=\"product\"><div class=\"product\">\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"13506\" class=\"elementor elementor-13506\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-36fce118 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"36fce118\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;jet_parallax_layout_list&quot;:[]}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-7625f225\" data-id=\"7625f225\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-15382ff8 elementor-widget elementor-widget-text-editor\" data-id=\"15382ff8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3><\/h3>\n<h3 style=\"text-align: justify;\"><span style=\"color: #000000;\">Let's discover together the history of stracciatella ice cream, a flavour that is today loved all over the world thanks to the talent of Enrico Panattoni.<\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>Bergamo, Upper Town, Colle Aperto<\/strong>. Next to <strong>Porta San Alessandro<\/strong> is a cosy place where you can enjoy homemade ice cream, cakes and pastries. Every year <strong>the La Marianna bar-restaurant<\/strong> welcomes tourists from all over the world with fresh, tasty products that are impossible to say no to. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">And among these tasty dishes, one cannot forget the <strong>stracciatella ice cream<\/strong>the winning combination of chocolate and fiordilatte. A fantastic taste to refresh the palate during the summer heat.<\/span><\/p>\n\n<h3 style=\"text-align: justify;\"><span style=\"color: #000000;\">But what are the origins of stracciatella and\u00a0<\/span><span style=\"color: #000000;\">why is it called that?<\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Perhaps not everyone knows that this taste is n<\/span><span style=\"color: #000000;\">ato around <strong>to the 1950s <\/strong>right here in Bergamo, inside La Marianna, which at the time was called <strong>Open Hill Bar<\/strong>. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Credit for this appetising invention is due to <span style=\"text-decoration: underline;\"><a href=\"http:\/\/www.lamarianna.it\/pasticceria\/la-stracciatella.html\" target=\"_blank\" rel=\"noopener\">Enrico Panattoni<\/a><\/span>an important exponent of Italian catering. Having moved from the province of Lucca to Bergamo to make his fortune, Panattoni soon managed to win the hearts of the Bergamasks thanks to his <strong>artisanal ice cream production<\/strong>.<\/span><\/p>\n\n<h3><span style=\"color: #000000;\">La Marianna ice-cream parlour in Citt\u00e0 Alta<\/span><\/h3>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">The restaurateur, however, wanted to bring to life an idea that had been buzzing around in his head for some time. Since at that time customers often asked to taste the famous <strong>stracciatella alla romana<\/strong>a dish made of meat broth, eggs, salt and Parmesan cheese, Panattoni wanted to create an ice cream that would have the same popularity as the <strong>famous Lazio consomm\u00e9<\/strong>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"> But not only that. The new taste had to <strong>reflect the preparation technique<\/strong> of the soup using other ingredients, of course. So, the man looked for a way to <strong>combine chocolate with cream<\/strong> without making it lose consistency. The process had to remember\u00a0<strong>the Roman stracciatella egg<\/strong>which, once immersed in the soup, coagulates and thus releases its full flavour.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">Panattoni therefore inserted a dose of hot dark chocolate into the fiordilatte subjected to mantecatura. The movement of the mantecatore paddles <strong>'tore' the chocolate<\/strong> into small pieces while it was solidifying. And this is how the ice cream gradually took on the characteristic appearance we all know!<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"> In the month of <strong>June 2018 Bergamo<\/strong> wanted to pay tribute to stracciatella and its inventor by organising a giant party called <strong>'Stracciatelling - The Ice Cream Festival'.<\/strong> During the festivities, the public was treated to comedy sketches on the history of ice cream, musical performances and circus shows held in the beautiful setting of <strong>Old Square<\/strong>.<\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong>If you love ice cream and want to try real stracciatella, all you have to do is come to <span style=\"color: #000000;\">find us in Bergamo!<\/span><\/strong><\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"color: #000000;\">To read more articles on the history of stracciatella and the <strong>bar-restaurant La Marianna<\/strong>take a look here: <a href=\"\/en\/?p=3737\" target=\"_blank\" rel=\"noopener\">Stracciatella - the ice cream of Bergamo<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Scopriamo insieme la storia del gelato alla stracciatella, un gusto oggi amatissimo in tutto il mondo grazie al talento di Enrico Panattoni. Bergamo, Citt&Atilde;&nbsp; Alta, Colle Aperto. Accanto a Porta San Alessandro sorge un accogliente locale dove si possono gustare gelati, torte e pasticcini realizzati artigianalmente. Ogni anno il bar-ristorante La Marianna accoglie i turisti [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23814,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[42],"tags":[275,78,79,656,82,657,658],"class_list":["post-13506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bergamo-e-provincia","tag-colle-aperto","tag-enrico-panattoni","tag-gelaterie-bergamo","tag-gelato-bergamasco","tag-la-marianna","tag-specialita-bergamasche","tag-stracciatella"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Marianna di Citt\u00e0 Alta - passione stracciatella gelato bergamasco<\/title>\n<meta name=\"description\" content=\"Stracciatella che passione: le origini del tradizionale gelato. 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