Cream in Italian cuisine; used especially to describe dishes prepared with heavy cream.
From Italian 'panna' (cream), possibly related to Latin 'pannus' (cloth or fabric), since cream was sometimes stored in cloth containers. The word became part of English food vocabulary in the 20th century.
Italian cooking uses 'panna' extensively because cream was affordable and available, making it a foundation for sauces—dishes like 'panna cotta' literally mean 'cooked cream,' and are now famous worldwide.
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