Sfogliatella
Added supporting citation for preparation details and expanded description
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{{lang|it|Sfogliatella Santa Rosa}}, from which the current {{lang|it|sfogliatella}} 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.{{cite web|url=https://www.sfogliatella.it/storia.htm|title=storia della sfogliatella|website=www.sfogliatella.it}} |
{{lang|it|Sfogliatella Santa Rosa}}, from which the current {{lang|it|sfogliatella}} 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.{{cite web|url=https://www.sfogliatella.it/storia.htm|title=storia della sfogliatella|website=www.sfogliatella.it}} |
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In [[Neapolitan cuisine]], there are two types of the pastry: {{lang|it|sfogliatella riccia}} ('curly'), the standard version,Romano, R., Aiello, A., De Luca, L., Acunzo, A., Montefusco, I., & Pizzolongo, F. (2021). "Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods, 10(6), 1393. and {{lang|it|sfogliatella frolla}}, a less labour-intensive pastry that uses a [[shortcrust pastry|shortcrust]] dough and does not form the {{lang|it|sfogliatella}}'s characteristic layers. Neither are frequently made at home, instead being generally purchased from {{lang|it|[[pasticceria]]}}.{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[[HarperCollins]] |year=1998 |isbn=0-06-018261-X |location=New York |page=[https://archive.org/details/naplesattablecoo0000schw/page/382/ 383]}} |
In [[Neapolitan cuisine]], there are two types of the pastry: {{lang|it|sfogliatella riccia}} ('curly'), the standard version,Romano, R., Aiello, A., De Luca, L., Acunzo, A., Montefusco, I., & Pizzolongo, F. (2021). "Sfogliatella Riccia Napoletana": Realization of a Lard-Free and Palm Oil-Free Pastry. Foods, 10(6), 1393. and {{lang|it|sfogliatella frolla}}, a less labour-intensive pastry that uses a [[shortcrust pastry|shortcrust]] dough and does not form the {{lang|it|sfogliatella}}'s characteristic layers, which are produced through repeated rolling and folding of dough.{{cite web |
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|title=Sfogliatella Riccia Recipe (Flaky Neapolitan Pastry) |
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|url=https://allrecipe.org/sfogliatella-riccia-recipe-flaky-neapolitan-pastry/ |
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|website=AllRecipe |
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|access-date=2026-04-19}} |
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Neither are frequently made at home, instead being generally purchased from {{lang|it|[[pasticceria]]}}.{{Cite book |last=Schwartz |first=Arthur |title=Naples at Table: Cooking in Campania |publisher=[[HarperCollins]] |year=1998 |isbn=0-06-018261-X |location=New York |page=[https://archive.org/details/naplesattablecoo0000schw/page/382/ 383]}} |
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A variation named {{lang|it|coda d'aragosta}} (in the United States called a '''lobstertail''') also exists, with the same crust but a sweeter filling.{{cite web|url=http://mikespastry.com/lobster.html|title=La Sfogliatella, (Lobstertail)|work=Mike Mercogliano's Pastry|access-date=2016-03-16|archive-date=2016-11-01|archive-url=https://web.archive.org/web/20161101034359/http://www.mikespastry.com/lobster.html|url-status=dead}} |
A variation named {{lang|it|coda d'aragosta}} (in the United States called a '''lobstertail''') also exists, with the same crust but a sweeter filling.{{cite web|url=http://mikespastry.com/lobster.html|title=La Sfogliatella, (Lobstertail)|work=Mike Mercogliano's Pastry|access-date=2016-03-16|archive-date=2016-11-01|archive-url=https://web.archive.org/web/20161101034359/http://www.mikespastry.com/lobster.html|url-status=dead}} |
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