Sfogliatella Explained

Italian: Sfogliatella (pronounced as /it/; nap|sfugliatella; : Italian: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy.^{[1] [2]} Italian: Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.

Origin

Italian: Sfogliatella Santa Rosa, from which the current Italian: 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

In Neapolitan cuisine, there are two types of the pastry: Italian: sfogliatella riccia ('curly'), the standard version,^[4] and Italian: sfogliatella frolla, a less labour-intensive pastry that uses a shortcrust dough and does not form the Italian: sfogliatella's characteristic layers.

A variation named Italian: coda d'aragosta (in the United States "lobstertail") also exists, with the same crust but a sweeter filling.^[5]

See also

• List of Italian desserts and pastries

Notes and References

1. https://books.google.com/books?id=_qRJCgAAQBAJ&pg=PT372&dq=sfogliatella+lobster+tail&hl From the Source - Italy: Italy's Most Authentic Recipes From the People That Know Them Best
2. Bullock-Prado, Gesine (2012). Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented. Open Road Media. p. 198.
3. Web site: storia della sfogliatella. www.sfogliatella.it.
4. 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.
5. Web site: La Sfogliatella, (Lobstertail). Mike Mercogliano's Pastry. 2016-03-16. 2016-11-01. https://web.archive.org/web/20161101034359/http://www.mikespastry.com/lobster.html. dead.