tortoni

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tor·to·ni

(tôr-tō′nē)

An Italian ice cream made with heavy cream and often containing rum, almonds, and maraschino cherries, typically served in small cups.

[After Giuseppe Tortoni (c.1775-c.1864), Neapolitan-born owner of a café in Paris famous for its ice cream.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

tortoni

(tɔːˈtəʊnɪ)

(Cookery) a rich ice cream often flavoured with sherry

[from Italian: probably from the name of a 19th-century Italian caterer in Paris]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

tor•to•ni

(tɔrˈtoʊ ni)

n.

rich ice cream containing eggs, heavy cream, chopped cherries, etc., and often topped with crushed almonds or macaroons.

[1940–45; said to be after an Italian café owner in Paris in the 18th century]

References in classic literature ?

"And he takes his vermouth at Tortoni's with Lagrene, Scholl and Pertuiset, the lion-hunter," added Moncharmin.

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"I went to Tortoni's, where, as I expected, I found Beauchamp and Chateau-Renaud.

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Such shoulders are seen nowadays only at Tortoni's.

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Perhaps the most famous place to go is Caf Tortoni, which takes you back to the 1800s with its design, entertainment and service.

A mesmerising melting pot

Em geral o folhetinista aqui e todo parisiense; torce-se a um estilo estranho, e esquece-se, nas suas divagacoes sobre o boulevard e cafe Tortoni, de que esta sobre um mac-adum lamacento e com uma grossa tenda lirica no meio do deserto [...].

Machado de Assis's chronicles and Almeida Garrett's feuilleton romances: two pioneer experiences/Cronicas de Machado de Assis e romance folhetim de Almeida Garrett: duas experiencias pioneiras

La Serenata provided my first taste of veal scallops, of eggplant, Manicotti Parmagiani, cooked shrimp, Biscuit Tortoni. That's where I learned to like string beans slathered in marinara sauce, and broccoli crisply sauteed rather than boiled until limp.