Italian coffee shop pastries?!
Italian coffee shop pastries?
when i was in italy, there were these special pastries people would eat in the moring with a coffee...what are the names of these pastries. I am dying to eat one of these!!!! The only one I can remember were canoli! The one Im especially looking for was a large flat one that had something like "crema de riso.."? inside...any ideas????
Answers:
I know what you mean. They're are not the "cornetto" here above suggested that's completely different since the "cornetto" (or croissant) it's just plain or filled with cream or jam but not with rise and other ingredients.Further is not flat as you describe and also not so "hard" under your teeth (can you still remember how were 'your' pastries ...?).
I'm 100% sure what you are "desperately" looking for are these pastries displayed at morning time in all the Italian coffee shops / bars and that we call "sfoglie" or "paste sfoglia".
They are filled up with different ingredients :
sfoglia alla crema (filled with cream or chantilly cream)
sfoglia al riso (filled with a rice cream)
sfoglia alla mela (filled with apple's slices)
sfoglia alla nutella (filled with Nutella chocolade)
sfoglia alla ricotta (filled with ricotta -cottage cheese)
and further.....!! Yummi....isnt't... ??
A very close variation (but not flat and not with so many filling's variations) is the "sfogliatella", same type of paste sfoglia but in a different shape .
Here's a wikipedia link for this type of pastries
http://en.wikipedia.org/wiki/sfogliatell...
I'm sorry but I couldn't find any link to show you or give the recipe of the one you really mean, the flat one, the 'sfoglia'.
I guess you need to come back here in Italy to taste them again....!!
Source(s):
I'm Italian native and resident
Ciambellone - Breakfast waterbased cake
20 servings 1 cake 1? hours 20 min prep
5 eggs
500 g whole wheat flour
400 g white sugar (or half white and half dark brown)
4 teaspoons baking powder
300 ml vegetable oil
200 ml water (or any infusion you like, lukewarm)
1/2 teaspoon lemons, rind of, grated
1/4 teaspoon salt
Preheat oven to 350°F (175°C).
Sift togather flour, salt and baking powder, set aside.
With an electric mixer beat eggs with sugar until light and fluffy.
Add oil to eggs and gradually beat in flour and lemon peel.
At last add water gradually until consistency is right.
You may need more or less water depending on type of flour and ambient conditions.
Avarage measure is 200ml.
Beat until batter is smooth.
Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside).
Pour batter in the prepared pan and bake in the oven for about 50 min.
Check the cake with a long cake tester to reach the inside.
This cake freezes well.
You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.
Cornetti, the crescent-shaped pastries that go hand-in-hand with cappuccini for breakfast.
Here is something I found on an Italian Language site:
Ordering Pastries
Coffee and a sweet pastry constitute the standard Italian breakfast. If pastries are available, they will usually be on display at the counter. Some pertinent phrases:
ENGLISH ITALIAN SAY IT LIKE THIS
a "croissant" un cornetto oon kohr-NEHT-toh
a pastry una pasta OO-nah PAH-sta
a pastry una brioche OO-nah bree-OHSH
The cornetto is a commonly available breakfast pastry, often described as the "Italian croissant". The French word "croissant" is usually understood.
Pasta is a more generic term, literally, paste or dough. The "noodles" type of pasta is referenced by the same word but with a "some" type quantity (della pasta) rather than a "number of" type quantity (una pasta). Brioche is also commonly used to refer to a sweet pastry item (including a cornetto with sugary icing).