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History. Ice cream was first made by the Chinese in the Tang Dynasty (618-907 A.D.), but it was far from what we enjoy today. American Jacob Fussell pioneered modern ice cream production in the ...
The "Historic Centre of San Gimignano" is a UNESCO World Heritage Site. [4] The town also is known for saffron , the dry aged and saffron infused Golden Ham , pecorino cheese and its white wine, Vernaccia di San Gimignano , produced from the ancient variety of Vernaccia grape grown on the sandstone hillsides of the area.
Gelato, [18] tiramisu [19] and cassata are among the most famous examples of Italian desserts, cakes and patisserie. Italian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under EU law. [20]
Gelato dessert from Trapani, Sicily Calzone di San Leonardo Christmas almond sweet from Molfetta, Apulia Camporelli: Ladyfinger-like biscuits made from sugar, flour, and eggs Canestrelli: Biscuits made with semolina and confectioner's sugar Canestrelli novesi Piedmontese biscuits made with flour, white wine, olive oil, sugar and salt
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Carpigiani is a big manufacturer of gelato machinery. [45] The largest ice cream cone in the world was created in 2011 in Rimini during the 32nd edition of the International Exhibition of Handcrafted Gelato, Pastry, and Bakery. The cone, made with over 2000 wafers, was 2.81 metres (9 ft 3 in) tall and weighed 70 kilograms (150 lb).
Stracciatella over chocolate ice cream. Makers produce the effect by drizzling melted chocolate into plain milk ice cream towards the end of the churning process; the chocolate solidifies immediately after coming in contact with the cold ice cream, and is then broken up and incorporated into the ice cream with a spatula. [1]
Although restaurants and cafés in Italy categorize the affogato as a dessert, some restaurants and cafés outside of Italy categorize it as a beverage. [7] Whether a dessert or beverage, restaurants, and cafés usually serve the affogato in a tall glass with a narrow bottom, allowing the ice cream to melt and combine with the espresso at the bottom of the glass. [6]