Gelato Stracciatella ---

A simple and ingenious idea: dark chocolate that solidifies and breaks into irregularly shaped flakes when it comes into contact with cold gelato (a cream made from milk, cream, egg yolks and sugar), a combination that recalls the most requested dish from his restaurant, stracciatella alla romana (egg curdled in boiling broth). Panattoni did not patent the recipe but kept it close to his chest, for a success that has lasted for 50 years.