User:Mattiabosatelli/Stracciatella

The stracciatella is a flavor of ice cream with milk, cream and dark chocolate, born in Bergamo.

Story
The recipe of Stracciatella is dated 1961, localized in Bergamo and signed by Enrico Panattoni. In the south part of "porta" S. Alessandro in Città Alta in Bergamo, Enrico Panattoni, born in Tuscany in Altopascio in 1927 and emigrated during the forties with the wife Oriana to Bergamo, he bought a coffee called “La Marianna”.

Passionate about cuisine and pastry, after a lot of experiments, he realized a particular ice cream, a white cream with irregular scales of dark chocolate.

During the batch freezing process of Fiordilatte, he inserted a portion of hot dark chocolate that, thanks to flapping of the blades “straccia” the chocolate while it solidified. The effect remembered one of his most required dish of his restaurant, the roman stracciatella.The melted chocolate that solidify and it shatters in the batch freezer it remembers the egg of the roman stracciatella. Here they are back, in other words, the “stracci”.

«The roman stracciatella was the most famous dish and, like for that soup, I was looking for an ice cream that would be loved and appreciated by costumers » that said the creator of the Stracciatella.

The project La stracciatella and Bergamo's ice cream
La Stracciatella il gelato di Bergamo is a project of valorization of the artisanal ice cream and of touristic promotion, based on the diffusion of the story about the birth of Stracciatella.The goal of the project is spreading the story of the birth of Stracciatella, turning it into an heritage of the gastronomy tradition and a vehicle for the promotion of the territory and of attraction for italian and foreigns tourists around Bergamo and the province.

In 2017 La Stracciatella il gelato di Bergamo became a collective brand, deposited with the patent office of the chamber of commerce in Bergamo, that  identifies the parlours and the promotion initiatives and communication of the project.

The brand is linked to a discipline of production, that specifies the guide lines that the parlours adherents have to respect for the production of the flavour Stracciatella and to use the brand La Stracciatella il gelato di Bergamo. The disciplinary provides the use of simple ingredients : mix of milk and fresh milk and dark chocolate with not less than 58% of cocoa. The process of production is characterized by the discontinuous method from the pasteurization and batch freezing process on the spot and of the mechanic or manual stain wiping of the melted chocolate.

In order to promote and to spread this brand and the story of the birth of Stracciatella, the project La Stracciatella il gelato di Bergamo provides a series actions of promotion, through communication instruments and events.

On the 25th of September 2017 in Bergamo there was a real event of promotion with a press conference for the presentation of the project at the parlors, at the audience, at the media and the territorial institutions.

On the 17th of June 2018 Bergamo celebrated its ice cream with a big festival in the core of Città Alta. For the event a scenary workshop showed to the public the production of 300 kg of Stracciatella with free samples and at the same time a rich artistic program and the theatre told the history of the birth of Stracciatella.