-Week 5- |
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SFOGLIATELLE IN POMPEII
For those that are unfamiliar with these delicately delicious pastries, I hope that this description will unveil a desire to indulge the senses in the magic of a sfogliatella. Sfogliatelle (pronounced: sfo-lyee-ah-tell-ay) means "many leaves or layers" and originated in the south of Italy. The dough itself is baked around a filling of ricotta cheese and candied citrus peels. As the heat overwhelms the dough, it transforms it into a golden, flaky masterpiece of a pastry which, of course, must be dusted with powdered sugar as soon as the oven releases it.
My experience with this wonderful treat began at Cortina's where each year at both Christmas and Easter they are freshly baked and served to gratuitous customers. Needless to say, I felt it my duty to search for and consume at least three sfogliatelle during the trip. Mission Accomplished: We spent three nights in Pompeii (where the ancient Roman city was destroyed by the eruption of Mount Vesuvius in 79 A.D.) and found the flaky treat at every pastry shop in town. The first bite was ridiculously amazing. The shell was a perfect crisp which unfolded its layers to reveal a sweet, baked ricotta with a hint of orange zest. The warmth of it fought with the chill of the morning as we sat at the cafe and enjoyed our cappucini. Once finished, the ruins of the ancient city awaited our investigation: a truly incredible experience.
I have included a link to a recipe below...And yes I had two other sfogliatelle while in Pompeii to meet my quota and each one was as amazing as the last.
Recipe
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