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Luca pastry5/20/2023 Literally ‘drunken bread’, panbriacone is native to the Tuscan town of Montevarchi, and specifically to the town’s Pasticerria Bonci. What’s not good when it’s deep fried? When cool, the pastry is filled with sweet ricotta with candied peel, or chocolate chips, or even pistachios. They consist of pastry, which is wrapped around a metal tube and then deep fried. Although first mentioned in the 19th Century, they are thought to be much older, dating to at least the middle ages. CannoliĬannoli are one of the best-known Italian pastries. Best eaten fresh from the oven in Naples. Sfogliatelle also come with other fillings, such as pistachio and chocolate, like the ones in the picture above. The pastry is slightly salty creating a beautiful contrast with the interior. The modern version consists of crunchy, layered pastry with a sweet ricotta and candied fruit filling. The nunnery is no longer there (well it’s actually a luxury hotel) but thankfully the recipe survived. It was originally produced in the monastery of Santa Rosa in Conca dei Marini, near Salerno. So, marvel at the variety of pastries on offer and be sure to try as many of these out as possible on your next trip to Italy.īelieve it or not, the sfogliatella, known in the USA as ‘lobster tail’, was invented by nuns. I’ve also included my personal favourites. Some choices are obvious and some more obscure but I wanted to represent the range of pastries available up and down the country, from the extreme north of Friuli-Venezia-Giulia to the southernmost point of Sicily. My selection here is in no particular order. There are so many exquisite Italian pastries that limiting myself to ten was hard.
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