The name panna cotta is not mentioned in Italian cookbooks before the 1960s,[1][3] yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in theLanghe in the early 1900s.[5] An 1879 dictionary mentions a dish called latte inglese 'English milk', made of cream cooked with gelatin and molded,[6] though other sources say that latte inglese is made with egg yolks;[7] perhaps the name covered any thickened custard-like preparation.
The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region.[8] Its recipe includes cream, milk, sugar, vanilla, gelatin, rum, and marsala poured into a mold with caramel.[9] Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.[10]
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