อ้างอิง ของ ปันนาค็อตตา

  1. 1 2 3 Luigi Carnacina, Luigi Veronelli, "Panna Cotta", La Cucina Rustica Regionale 1:156, 1977, based on La Buona Vera Cucina Italiana (not seen), 1966
  2. ↑ Accademia Italiana della Cucina, La Cucina: The Regional Cooking of Italy, ISBN 978-0-8478-3147-0, p. 832, 2009, translation of La Cucina del Bel Paese
  3. ↑ "Chocolate Panna cotta – foodtolove". foodtolove.
  4. ↑ Camilla V. Saulsbury, Panna Cotta: Italy's Elegant Custard Made Easy, p. 14
  5. ↑ Davidson, Alan (2006). Jaine, Tom (บ.ก.). The Oxford Companion to Food (second ed.). Oxford: Oxford University Press. p. 574. ISBN 9780192806819.
  6. ↑ P. Fornari, Il nuovo Carena : la casa, o Vocabolario metodico domestico : compilato sui più recenti lavori di lingua parlata, con raffronti dei principali dialetti : ad uso delle scuole, 1879, p. 498
  7. ↑ Pietro Fanfani, Vocabolario della lingua italiana: per uso delle scuole, 2nda edizione, 1865, p. 848
  8. ↑ Riccardo Brocardo, "I prodotti agroalimentari tradizionali del Piemonte a quota 370", full text
  9. ↑ "Prodotto n. 69", Bollettino Ufficiale Regione Piemonte 33:23 (supplement) p. 532
  10. ↑ Anna Del Conte, Gastronomy of Italy (revised edition), 2013, ISBN 1862059586, s.v.
  11. ↑ Amanda Hesser, The Essential New York Times Cookbook: Classic Recipes for a New Century, p. 441: "1990's: ... Panna Cotta replaces crème brûlée, excising the egg yolks and using gelatin for a wobbly texture"
  12. ↑ Greg Atkinson, West Coast Cooking, 2006, ISBN 1570614725, s.v. 'panna cotta': "panna cotta took us by storm in the '90s"
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