Talk:Panna cotta

Fennel photo
Does that photo need to be there? It looks like someone really botched that recipe. — Preceding unsigned comment added by 86.148.143.39 (talk) 21:29, 11 May 2015 (UTC)

Redirect?
The phrase is sometimes written as one word, pannacotta, in English at least. A redirect to this page might be wise, unless that single-word form is really a big mistake. —Preceding unsigned comment added by 86.131.90.239 (talk • contribs)
 * I've redirected the page here - AKeen 18:22, 29 January 2007 (UTC)

Recipes
These belong in the cookbook, not here. -AKeen 18:53, 25 June 2006 (UTC)


 * When there's info besides a recipe it is legitimate for it to stay in WP. JD79 23:34, 6 July 2006 (UTC)


 * The encyclopedic info belongs here, the recipe doesn't. Please read WP:NOT - it explicitly states that recipes shouldn't be here. In addition, it's POV - this is an encyclopedia, and to state that this is THE way of making panna cotta is POV. No recipes! Metro Mover 11:10, 1 December 2006 (UTC)

We have a version of this in the UK too
I'd not heard of Panna Cotta and just heard it mentioned on the telly so looked it up.

The article says "Similar versions of this dish are also found in Greece and France." But we eat blancmange in the UK too, maybe it's the same as the french one, as it's called blancmange, not that it's that fashionable nowadays. I'll try and find a source/mention it.  Merkin's   mum  18:02, 20 April 2008 (UTC)

Egg whites vs gelatine - reversal of priority
I propose to rewrite this article to explain panna cotta as a gelatine-based dessert, with the egg-white version as an alternative. This is how the Italian entry presents it and while I don't dispute the existence of versions using egg whites or even that this might have been a historically earlier form, I believe the standard understanding of panna cotta is a gelatine-based dessert without eggs (eg. this is how it is understood in Italian food bible the Silver Spoon).

The supporting citation for the claim that panna cotta is made "by blending thick cream, egg white and honey" is a vegetarian blog. No support is offered for the claim that gelatin is used as a thickener "mostly in restaurants outside of Italy". This in any case is contradicted by the claim that early recipes contained a step that extracted a kind of gelatin from fishbone collagen. I will do my homework and find citations to support my rewrite.Faff296 (talk) 07:50, 21 April 2015 (UTC)


 * I agree, the egg-white version appears to be an innovation. I have rewritten the article with good sources.
 * As for the fishbone story, that may be based on the name "colla di pesce" in Italian, which originally probably referred to isinglass but in modern usage is simply a misleading name for gelatin. You can of course extract gelatin from most fish or animal bones.
 * Re the Silver Spoon, though it is a good document of mid-20th century middle-class eating habits, I don't think it's particularly authoritative for history. --Macrakis (talk) 22:34, 19 May 2015 (UTC)

Panna cotta vs. pannacotta
The two-word form appears to be much more common both in English and in Italian. In plain Google search, ["panna cotta"] is about 10x more common than ["pannacotta"]. --Macrakis (talk) 20:22, 23 November 2015 (UTC)