"sfogliatelle" news and stories

These flaky, ridged Neapolitan pastries may be laborious to pronounce but not to eat. Traditional sfogliatelle are clam-shaped pastries and delectable served as dessert, with caffè or as breakfast.

A popular variation of the multi-layered pastry is often referred to as another shellfish, the "lobster tail," because the elongated, layered pastry resembles the shape of the ruby red crustacean's tail.

With a drizzle of Nutella and a dusting of powdered sugar, this cinnamon-, ricotta- and semolina-filled pastry is a welcome addition to our morning bread basket

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 Gadling has a great post about discovering the birthplace of the pizza. Many consider Italy in general to be the originator of the popular dish, even though others will argue that the only pizzas worth eating come from New York. The pizza, apparently, was invented in Naples, Italy, the city that is, according to the Times reporter, the birthplace of fast food. The locals eat fried, nut-studded donuts and cream-filled sfogliatelle for breakfast and have been seen to nosh on pizza while riding on the back of a moped, cruising the motorway at high speeds.

What's the difference between this kind of on-the-go eating and the more traditionally American definition of fast food? American fast food is food made quickly. Whether or not it is eater quickly is entirely up to the eater, though the food is usually presented in a way that makes it easy to consume while doing other things. The traditional Italian fast food may be simple and may be eaten quickly, but it does not have to be made quickly. The country is known for its slow food movement, after all, and Naples is certainly not left out. The bakers are kneading dough and lovingly shaping it in pizzerias because it is their passion to make the food, however long it takes, not just to make something fast, edible and get it out the door.

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