Stracciatella ice cream is among the favorite flavors of Italians. But how many of you know the story of stracciatella di Bergamo? Either you love it madly or you hate it deeply, and the reason is obviously the pieces of dark chocolate contained inside, which yes, can give a more stimulating perspective to a simple (so to speak) ice cream flavor, but can also be somewhat annoying for those who do not like too many different textures mixed in the same cone. Or in the same cup. The origins of stracciatella date back to 1961. In the laboratory of the restaurant-pastry shop "La Marianna" in Bergamo, the master Enrico Panattoni manages to develop a curious recipe for ice cream made with fresh milk, egg yolks, granulated sugar, fresh cream and dark chocolate, together with food gelatine and sodium alginate as stabilizer. The result is a creamy taste with a colour tending to white, but with the addition - and here is the novelty - of real chocolate pieces. The product is crazy, as good as it is new, but it still lacks a first name. So they decided to draw from the restaurant's menu, and the light bulb of inspiration turned on in front of one of the most popular dishes among customers: stracciatella alla romana, the famous Roman soup made with eggs cooked in broth. This is how her majesty Stracciatella gelato was born, which still today attracts hordes of fans to "La Marianna" eager to try the original recipe.