In 1693, Neapolitan chef Antonio Latini published an early recipe for milk-based sorbet, marking a notable moment in culinary history. This recipe contributed to the evolution of frozen desserts, showcasing the creativity and innovation of Italian cuisine. Latini's work laid the groundwork for future developments in sorbet and ice cream, influencing dessert culture across Europe.

Antonio Latini's milk sorbet recipe in 1693 marked a transition to creamy frozen desserts, influencing Baroque poetry's focus on texture and indulgence. Poets began to explore sensory experiences, celebrating culinary delights as a metaphor for pleasure and artistry.