SFOGLIATELLE
Regional variations
In Naples the original sfogliatelle is sometimes called "sfogliatella riccia" (meaning something like "curly") to distinguish it from another common version, "sfogliatelle frolla", where a sort of shortcrust pastry is used, which doesn't have the characteristic layers.
Malta's Ricotta Pastizzi are made in the same way but are savoury not sweet, while Pastizzi tal-Pizelli have the same shape but a savoury pea filling. In the Maltese language the pastry used for making them is known as "Ta L-Isfoll"
In Italian cuisine, Sfogliatelle (pronounced sfol-j'ah-TEL-e) (IPA: [sfoiʎ:a'tele]) are filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "many leaves/layers," and this describes the dessert fairly well, as the texture resembles leaves stacked on each other.
http://en.wikipedia.org/wiki/Sfogliatelle
In Naples the original sfogliatelle is sometimes called "sfogliatella riccia" (meaning something like "curly") to distinguish it from another common version, "sfogliatelle frolla", where a sort of shortcrust pastry is used, which doesn't have the characteristic layers.
Malta's Ricotta Pastizzi are made in the same way but are savoury not sweet, while Pastizzi tal-Pizelli have the same shape but a savoury pea filling. In the Maltese language the pastry used for making them is known as "Ta L-Isfoll"
In Italian cuisine, Sfogliatelle (pronounced sfol-j'ah-TEL-e) (IPA: [sfoiʎ:a'tele]) are filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "many leaves/layers," and this describes the dessert fairly well, as the texture resembles leaves stacked on each other.
http://en.wikipedia.org/wiki/Sfogliatelle
I'd like to eat one...