Cornetto (pastry)
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| Alternative names | Brioche |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
A cornetto (Italian pronunciation: [korˈnetto]), meaning "little horn",[1] is an Italian variation of the Austrian kipferl. It differs from a croissant in being softer and containing less butter.[2]
The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking.
The cornetto vuoto (Italian: "empty cornetto") is commonly accompanied by various fillings, including crema pasticcera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. A cornetto with an espresso or cappuccino at a coffee bar is considered to be the most common breakfast in Italy.[3]
The name cornetto is common in Southern and Central Italy, while it is called brioche in the North.
History[]
The recipe became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna.
See also[]
- Croissant
- Sfogliatella
- List of pastries
References[]
- ^ Wach, Bonnie (22 June 2016). "One Day, One Place: Eat up Rome during tourist season". San Francisco Chronicle. Retrieved 5 June 2019.
- ^ "Italian breakfast, and why a cornetto isn’t a croissant" Archived 19 November 2013 at the Wayback Machine. Bread, Cakes and Ale. August 26, 2013
- ^ "Cornetti aren't croissants: Conjure memories of Italy at home". Chicago Tribune. Retrieved 18 July 2017.
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- Italian pastries
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