sfogliatelle
Sign in to save'''''' (; : ) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy — it's name deriving from the Italian diminutive of "thin leaves" or "layers."
In the Vinony graph
Vinony's link graph records 420 inbound references to sfogliatelle, and connects out to baklava, Angel wings and pâtisserie.
It is catalogued under topics including Cuisine of Campania, Italian desserts and Italian pastries.
Vinony links it to 21 Wikipedia language editions.
Key facts
- Food.name
- Sfogliatella
- Food.image
- Sfogliatelle ricce e frolle.jpg
- Food.caption
- (left) and (right)
- Food.alternate_name
- (in Naples)
- Food.country
- Italy
- Food.region
- Campania
- Food.type
- Pastry
- Food.main_ingredient
- Pastry dough
- Food.variations
- Many types of fillings
via Wikipedia infobox
Wikidata facts
- Image
- Sfogliatelle on plate.jpg
Show 2 more facts
- native label
- sfogliatella
- Commons category
- Sfogliatelle
Sources (2)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
- Gallery
- See also
- References
'''''' (; : ) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy — it's 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.
Excerpted from Wikipedia’s “sfogliatelle” article, available under the CC BY-SA 4.0 licence.