Panna Cotta al Pecorino con Gambero Impanato al Panko e Pomodoro

Panna Cotta al Pecorino con Gambero Impanato al Panko e Pomodoro is a contemporary Italian appetizer that reimagines the classic dessert panna cotta as a savory composition. The dish layers a creamy panna cotta infused with salty, nutty pecorino cheese, then tops it with a panko-breaded shrimp (gambero impanato al panko) and a tomato component—often a fresh concassé, sauce, or gel. The key distinction of a great version lies in the contrast of temperatures and textures: the cool, wobbly, cheese-laced cream against the hot, shatteringly crisp shrimp and the bright acidity of the tomato, which cuts through the richness. The panna cotta must be silky, not gelatinous, and the pecorino should be pronounced but not overpowering.

The dish is notably served at Da Vittorio Colazione in Brusaporto, Italia, where it was highlighted on the culinary program *Piattoriccomicificco*. While the exact origin is not widely documented, the preparation reflects the modern Italian trend of savory panna cottas, often seen in restaurants like Da Vittorio. Regional variations exist: some chefs substitute the pecorino with gorgonzola or parmesan, replace shrimp with calamari or scallops, or turn the tomato into a powder or foam. Others add a balsamic reduction or herb oil for additional depth. The dish exemplifies the evolution of Italian comfort food into refined, multi-textured plates.