Sfogliatella
 Sfogliatelle ricce (left) and frolle (right) | |
| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy.[1][2] Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.[citation needed]
Origin
[edit]
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.[3]
Regional variations
[edit]In Neapolitan cuisine, there are two types of the pastry: sfogliatella riccia ('curly'), the standard version,[4] and sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.
A variation named coda d'aragosta (in the United States "lobstertail") also exists, with the same crust but a sweeter filling.[5]
See also
[edit]
Media related to Sfogliatelle at Wikimedia Commons
References
[edit]- ^ From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best (2015). Lonely Planet.
- ^ Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198.
- ^ "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.
