Italy
Photo: Saggittarius A, CC BY-SA 4.0, croppedSfogliatella
/sfoʎʎaˈtɛlla/sfoh-lyah-TEL-lah
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- Taste
- Sweet
- Made with
- Wheat & flourDairy & cheese
History
A sfogliatella is a shell-shaped pastry of many thin, crisp layers, filled with semolina, ricotta and candied orange peel, flavoured with cinnamon and vanilla. Its ancestor, the sfogliatella Santa Rosa, was made in the 17th century in the convent of Santa Rosa in Conca dei Marini on the Amalfi Coast. In 1818 the Neapolitan pastry cook Pasquale Pintauro obtained the recipe and began selling his version in his shop on Via Toledo in Naples, which made it the city's pastry. Naples now has two kinds: the layered riccia and the softer frolla, with shortcrust. It is eaten warm for breakfast with coffee.
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