Guess That Italian Dessert

Post by WildSnow.com blogger Lou Dawson | January 12, 2011

Dynafit’s Italian boot guru Fede tells me they’ve got more and better pastries in Italy than in Austria. Proof has not been forthcoming and I’m wondering if such outlandish claims might be something that was the root cause of historic battles fought in the mountains near here? Whatever the case, I went native last evening and ended up with dinner at a restaurant that specializes in horse meat. Fede delicately mentioned that some Americans are uncomfortable with equestrian cuisine. My philosophy with travel eating is to practice total immersion (at least up to the point of physical impossibility), so I dived in and had some, um, horse for dinner. The food was terrific and the desserts of course worth their weight in gold. Such as this plate of goodness. What is it?

Guess the Italian dessert.

Posted by Lou Dawson on January 12, 2011 | Filed Under Backcountry Food

Comments

21 Responses to “Guess That Italian Dessert”

aviator January 12th, 2011 4:27 pm

pannacotta with berries?
simon_d January 12th, 2011 4:36 pm

panna cotta con frutti di bosco
Nick January 12th, 2011 4:40 pm

A desert is a dry arid landscape. What you’ve pictured is a dessert.
Ken January 12th, 2011 5:30 pm

It looks like the “Accona” is the only desert in Italy, and its semi-arid.

http://en.wikipedia.org/wiki/Accona_Desert
Steve January 12th, 2011 6:51 pm

Good, no, Great.
Tom Gos January 12th, 2011 7:06 pm

Dosen’t look like horse meat.
Stefan January 12th, 2011 8:05 pm

Good one,Tom Gos.
Lou,I can see where people would be uncomfortable with equestrian cuisine since equestrians are generally humans or some semblance there of, Equine cuisine however, is another animal entirely. Good on ya for giving it a go.
Brian January 12th, 2011 9:56 pm

Wow, harsh crowd today.
Just happy to see the pastries!
thanks Lou
Lou January 13th, 2011 12:31 am

Yeah, I’ve tried for years to force my fingers to write “dessert,” and sometimes they just won’t go there. Oh well…

And yes, the panna cotta was quite nice, with forest berries. Actually, awesome is a better word. Had a few other sweet things on Italian soil, so perhaps I’ll fire up another one.

Meanwhile, am back in Austria where sugar rules as well (grin).
Verbier61 January 13th, 2011 1:52 am

it’s panna cotta con frutti di bosco, but it could have been also bianco mangiare 🙂
Jernej January 13th, 2011 2:25 am

Well if you happen to go south again (south east to be precise) to Slovenia I’d be more than happy to buy you a horse burger. It’s absolutely delicious (as is the panna cota) :p
gringo January 13th, 2011 2:34 am

Hey Jernej,
Whitey don’t eat Horse Burger. Ever seen a western movie? Horses are our friends, not our food.
gillesleskieur January 13th, 2011 2:39 am

What no Horse? my mom always said: don’t play with you food… so we staid off the horses..
Federico January 13th, 2011 5:17 am

Gilles you’re right! 🙂 if something tastes good it should be eaten…
Pierpaolo Sindaco January 13th, 2011 5:31 am

It’s panna cotta con frutti di bosco, but please, don’t eat so much meat, expecially horse own, dangerous for health, expecially for animal’s health! But not only
aviator January 13th, 2011 6:41 am

so Lou, what did I win, something italian? a pair of Trabs?
Lenka K. January 13th, 2011 12:00 pm

Hi Lou,

I fear Fede is suffering from a work-related disease of ..err..overhyping. 🙂

Of course the Italian pastries are no match for Austrian and/or French pastries, even if there are regions where the pastries are pretty good. E.g. Aosta (ruled by the French until 1860 or Cortina d’Ampezzo, ruled by the Austrians 1510-1915 ).

But Italian desserts like panna cotta, tiramisu or zabaglione are delicious indeed!

Lenka K.
gringo January 13th, 2011 2:18 pm

typical Frog, Gilles…eat the beasts of burden…I guess the french pastime of working 30 hours per month goes waaaay back, eh?

😉
gillesleskieur January 13th, 2011 2:54 pm

sorry to disappoint Gringo (well named…) i m not french at all..
Pete Anzalone January 13th, 2011 9:42 pm

It looks too good to be cacuzza sfatta mezzo le coscie.
Lou January 15th, 2011 5:45 am

The panna cotta is cooked white cream. According to Federico, key is what cream is used. It must only be the finest, from special places on Italian soil. The thin apple slices were a nice touch, and the forest berry sauce the correct choice for a mountain person’s pallet. Impressive.

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