Italian Pastry
A sfogliatella has a hundred ridges. A cannolo is fried in lard and filled to order. Italian pastry is regional before it is anything else — a Sicilian pasticceria has nothing in common with a Tuscan one except the espresso.
Featured italian pastry recipes
- Cannoli siciliani, fried to order — Rosalia Greco · Palermo · Rosalia: filled at the last second. A filled cannolo waiting is a sad cannolo.
- Sfogliatella riccia, the hundred ridges — Iris · Naples · Pastry stretched paper-thin and rolled into a horn. A morning at the bakery.
- Sfogliatella frolla, the soft cousin — Iris · Naples · A short crust around the same semolina-ricotta filling. Half the work, almost the dignity.
- Bombolone, Tuscan filled doughnut — Iris · Florence · A Tuscan doughnut filled with crema. Eaten standing at a bar at eight in the morning.
- Maritozzo con la panna — Iris · Rome · A sweet bun split and packed with cold whipped cream. A Roman bus ride.
- Cassatelle, Sicilian fried half-moon — Rosalia Greco · Trapani · Ricotta, cinnamon, chocolate, fried in olive oil. The Trapani version.
- Bignè di San Giuseppe — Iris · Rome · Choux fried, then split and filled. Eaten only on March 19th, traditionally.
- Crostata di marmellata, the home tart — Iris · Tuscany · A short crust, a jar of jam, a lattice. The cake every nonna can make.
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