Panna Cotta

Panna Cotta Bottega is a creamy liqueur, pleasantly sweet and with a moderate alcohol content, characterized by the typical and characteristic scent of cream and milk.

Panna cotta is one of the most popular and versatile desserts of Italian pastry tradition, characterised by an extremely soft texture and uncertain origins. Some say that it was invented in the area of Langhe by a lady of Hungarian origins, others believe that it is a lighter version of Bavarian cake, a typical French pastry, while others think that it is an ancestor and a variant of “BiancoMangiare”, a Sicilian sweet brought in ancient times by the Arab domination, in which almond milk was replaced by cow’s milk. However, the most reliable hypothesis is that it is a dessert of Piedmontese origin born at the beginning of the 20th century.  Panna Cotta Bottega is produced using the same raw materials and the same methods of preparation of this desert. The cream, which is made exclusively using milk from the Alps, is cooked for a long time with vanilla berries from Madagascar. Two are therefore the main ingredients, selected with care and of high quality: the cream made from milk of Alpine origin, which gives more intensity and typicality to our cream, and the Madagascar vanilla, which stands out for its characteristic taste and for its rich and round fragrance. The addition of sugar gives a touch of balanced sweetness to this product which reproduces the creaminess of the desert  it is inspired by.