Panna cotta
Pana cotta
Taverna Capitan Uncino · Venice
Panna cotta prepared with cream, fresh milk and caramel sauce.
Nutrition
≈ 480 kcal± 25% · per portion of about 156 g
- Protein5 g
- Fat39 g
- Carbohydrates28 g
- of which saturates
- 25 g
- of which sugars
- 28 g
- Fibre
- 0 g
- Salt
- 0.11 g
Vitamins and minerals, % of reference intake
- Vitamin A 50%
- Vitamin B12 19%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A cooked cream dessert thickened with gelatin and served with caramel sauce.
- Cuisine
- Italian
- Origin
- Piedmont
Typical ingredients
- cream
- milk
- sugar
- gelatin
- caramel
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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Panna cotta: where else to eat it Back to the menu of Taverna Capitan Uncino