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Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle) is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. [ 1 ] [ 2 ] Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.
Sfogliatella. Neapolitan cuisine has a large variety of cakes and desserts. The most famous ones are: Babà, small cake saturated in syrup made with hard liquor; Sfogliatella, in two varieties: frolla ("smooth") or riccia ("curly").
Sfogliatella: Neapolitan shell-shaped cream-filled Italian pastry Sfoglio polizzano Cake filled with tuma, cinnamon, chocolate and sugar, originally from Polizzi Generosa, Sicily Sfratto di Pitigliano Jewish cake filled with walnuts, honey, aniseed, nutmeg and orange zest, originally from Pitigliano, Tuscany Sgaiozzi
The ingredients of traditional pizza Margherita—tomatoes (red), mozzarella (white), and basil (green)—are inspired by the colours of the national flag of Italy. [1] ...
Compared to the Neapolitan sfogliatella riccia, [2] the raviola di ricotta Nissena does not have the typical shell shape, it is much larger and heavier, generally no less than 200 gr, and is also brushed with plenty of melted honey that contrasts and blends with the flavor of the fried pasta.
Neapolitan cuisine (38 P) Pages in category "Cuisine of Campania" The following 19 pages are in this category, out of 19 total. ... Sfogliatella; T. Torta caprese; V.
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