(; : ) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of ItalyBullock-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, — its name deriving from the Italian diminutive of "thin leaves" or "layers."
, from which the current 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.
In Neapolitan cuisine, there are two types of the pastry: ('curly'), the standard version,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. and , a less labour-intensive pastry that uses a shortcrust dough and does not form the 's characteristic layers, which are produced through repeated rolling and folding of dough. Neither are frequently made at home, instead being generally purchased from a pasticceria.
A variation named (in the United States called a lobstertail) also exists, with the same crust but a sweeter filling.
Gallery
See also
List of Italian desserts and pastries
References