Sfogliatella
Sfogliatelle ricce (left) and frolle (right) | |
| Alternative names | Sfogliate (in Naples)[1] |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy.[2][3]
Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.[4]
In Neapolitan cuisine, there are two types of the pastry: sfogliatella riccia ('curly'), the standard version,[5] and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers. Neither are frequently made at home, instead being generally purchased from pasticceria.[1]
A variation named coda d'aragosta (in the United States called a lobstertail) also exists, with the same crust but a sweeter filling.[6]
Gallery
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Sfogliatelle Santa Rosa
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On sale in Rome
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Whole and interior
See also
Media related to Sfogliatelle at Wikimedia Commons
References
- ^ a b Schwartz, Arthur (1998). Naples at Table: Cooking in Campania. New York: HarperCollins. p. 383. ISBN 0-06-018261-X.
- ^ Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198.
- ^ From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015). Lonely Planet.
- ^ "storia della sfogliatella". www.sfogliatella.it.
- ^ Romano, R., Aiello, A., De Luca, L., Acunzo, A., Montefusco, I., & Pizzolongo, F. (2021). "Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods, 10(6), 1393.
- ^ "La Sfogliatella, (Lobstertail)". Mike Mercogliano's Pastry. Archived from the original on 2016-11-01. Retrieved 2016-03-16.