Cornetto (pastry)

Cornetto is a traditional Italian pastry that is similar to the French croissant. It is a staple of an Italian breakfast, often enjoyed with a cappuccino. The name "cornetto" means "little horn" in Italian, which refers to its crescent shape.

History

The origins of the cornetto are believed to date back to the Austrian occupation of Italy in the 19th century. The Austrians brought with them their tradition of making pastries, including the Kipferl, which is considered the ancestor of both the croissant and the cornetto. The Italians adapted the recipe to their own tastes, creating the cornetto.

Preparation

The dough for a cornetto is made with flour, sugar, butter, yeast, and salt. It is then laminated, a process that involves folding the dough multiple times to create thin layers. This gives the cornetto its characteristic flaky texture. The dough is then shaped into a crescent and left to rise before being baked.

Cornetti can be enjoyed plain or filled. The most common fillings are jam, chocolate, and custard. In some regions of Italy, it is also common to find cornetti filled with ricotta and honey.

Variations

There are several variations of the cornetto, including the cornetto vuoto (empty cornetto), which is not filled, and the cornetto ripieno (filled cornetto), which is filled with jam, chocolate, or custard. There is also the cornetto integrale, which is made with whole wheat flour.

In the region of Lazio, there is a variation called maritozzo con la panna, which is a cornetto filled with whipped cream.

In popular culture

The cornetto has also made its way into popular culture. It is often featured in Italian films and television shows, and it is a common sight in Italian cafes and bakeries.