SFOGLIATELLE SANTA ROSA-HOW TO MAKE EASY ITALIAN SFOGLIATELLE


Have you ever wondered how this wonderful “Sweet or Dolce” is made?

This 5 minutes long Video features a master pastry maker recipe, who with English subtitles explains how to create spectacular Sfogliatelle.

https://youtu.be/8Kdl_56D6yo

 

 

 


The sfogliatelle Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, 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.

Sfogliatelle is the plural form of Sfogliatella.

This is a shell-shaped filled pastry native to Campania.

Sfogliatella means “small, thin leaf/layer”, as the pastry’s texture resembles stacked leaves.


There is a distinction to be made between lobster tail and sfogliatella, as they do not refer to the same pastry.

The lobster tail exists only in the United States.

Join my Page and Discover the Italy:

https://www.facebook.com/dearitaly/

_________________________

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous ITALIAN BREAD PIE (TORTA DI PANE)
Next OLD FASHIONED CANNOLI CREAM PUFFS

No Comment

Leave a Reply