When you think about German cuisine, spaghetti is likely not the first thing that comes to mind ... nor even the last. Nonetheless, spaghetti is a trend in Germany, thanks to spaghetti eis, a clever dessert made to look like spaghetti.
The dessert is made by pressing ice cream or gelato through a potato-ricer-like sieve and then topping it with a strawberry "marinara" and white chocolate "parmesan cheese."
The result is a magnificently airy creamy dessert that looks like spaghetti, but tastes like a strawberry sundae.
But, you don’t have to travel to Germany to find this unique dessert. In fact, it’s a featured offering at the La Coppa Gelato stand at Summerfest, which is located on the north end of the grounds near the Uline Warehouse Stage.
As the story goes, this unique sweet treat was created in 1969 by 17-year-old Dario Fontanella. Inspired by the Italian dessert, Monte Bianco (Mont Blanc), which features puréed, sweetened chestnuts which are pressed through a potato ricer into a mountain-like shape before being topped with whipping cream. His father owned an ice cream shop in Mannheim, Germany, and he brought the idea back home to try out at the shop.
Today, it’s easily one of the most popular desserts in Germany during the summer months. In fact, it’s It is estimated that between 23 and 25 million spaghetti ice sundaes are sold there every year.
Can’t get to Summerfest? La Coppa also offers spaghetti eis, featuring either strawberry or chocolate topping at their La Coppa Gelato Café at Bayshore Town Center, 5675 N. Bayshore Dr.
The Cafe is open Monday through Thursday from 1 to 9 p.m., Friday and Saturday from noon to 10 p.m. and Sunday from noon to 8 p.m.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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