Meringa alla Fragola con Carbon Arc, Crema Cotta e Tisana all'Amelista

Meringa alla Fragola con Carbon Arc, Crema Cotta e Tisana all’Amelista is a modern Italian dessert that originated at **La Bandiera** in Civitella Casanova, Italy, as documented by *Where The Foodies Go*. The dish is a study in contrasts: a strawberry meringue is briefly exposed to a carbon arc, imparting a subtle smokiness and a brittle, caramelized shell. This sits atop a silky *crema cotta*—a baked custard lighter than panna cotta—and is served with an aromatic *tisana all’amelista* (amethyst tea), a floral herbal infusion that echoes the dessert’s jewel-toned presentation.

Key ingredients include fresh Abruzzese strawberries, egg whites, sugar, cream, vanilla, and a blend of violet and lavender flowers for the tea. What distinguishes a great version is the precise carbon-arc treatment: too little and the meringue lacks depth; too much and it becomes acrid. The custard must be just set, trembling at the center, while the tea should be served warm to contrast the cool cream.

Regional variations are rare due to the dish’s specificity, but some Italian chefs substitute local berries or infuse the crema cotta with honey from the Gran Sasso massif. La Bandiera’s version remains the benchmark, celebrated for its theatrical tableside arc and the harmonious balance of smoke, cream, and floral notes.