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] — it's name deriving from the Italian diminutive of "thin leaves" or "layers."
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.