The cornetto, with its crescent shape and irresistible buttery fragrance, is much more than a simple breakfast pastry. It is a ritual, an icon of Italian pastry-making that embodies the pleasure of the 'Italian breakfast', a moment of pure sweetness and sociability.
"The aroma of coffee and the freshly baked croissant: this is how every morning should begin, with a small, great Italian pleasure."
đź“Ť Origine e Storia
Region: Austria (Viennese, then spread to northern and central Italy)
Period: Late 17th century (Kipferl), 18th-19th century (adaptation in Italy)
The direct ancestor of the cornetto is the Austrian 'Kipferl', a leavened pastry in the shape of a crescent. Legend has it that it was born in Vienna in 1683 to celebrate the victory against the Ottomans during the siege, with its shape recalling the crescent on the Turkish flag. Arriving in Italy through Habsburg influence, especially in the North-Eastern regions such as Friuli-Venezia Giulia and Veneto, the Kipferl was then reinterpreted by Italian pastry chefs, taking on the characteristics we know today.
🏛️ Tradition
The cornetto is the undisputed protagonist of the Italian breakfast. Traditionally, it is consumed in the morning, often standing at a bar counter, accompanied by an espresso or a cappuccino. It is a daily ritual that marks the start of the day, a small accessible luxury that unites millions of Italians.
It is a symbol of Italian conviviality and slowness, a moment of pause and pleasure before starting the hectic day. It represents the Italian essence of breakfast, an experience quite different from those in other countries, focused on sweetness and warmth.
⚙️ Production
The traditional production of the cornetto is based on a leavened dough enriched with butter, which is then 'laminated' through a process of folding and rolling. This gives the cornetto its characteristic layered and flaky consistency on the outside, yet soft and airy on the inside. A surface glaze with sugar or syrup is a common variation that adds crispness and shine.
Unique Characteristics:
- Crescent shape, traditionally obtained by rolling the dough from the wider side towards the center.
- Leavened dough, sweeter and softer compared to the French croissant, often with the addition of eggs and flavors such as vanilla or citrus zest.
- Crispiness on the outside balanced by a soft and airy interior.
- The 'empty' variant is the most traditional, designed to be filled by the customer at the time if desired.
đź’ˇ Lo sapevi...
- The difference between 'cornetto' and 'brioche' in Italy is often a regional matter: in some areas of the North-West, the term 'brioche' is used to indicate what in the rest of Italy is the 'cornetto'. The true French brioche is, in reality, a sweet leavened bread without lamination.
- It is said that the curved shape of the cornetto was originally reserved for those made with butter, while 'straight' ones were produced with margarine. Today, this distinction is less strict.
- The cornetto was brought to Italy by Venetian and Triestine bakers and pastry chefs, who had strong ties to the Austro-Hungarian Empire, reinterpreting and adapting it to the Italian taste, which is sweeter and more buttery.
🍽️ Abbinamenti Consigliati
- Espresso (the classic pairing for an Italian breakfast)
- Cappuccino (for a softer and creamier start to the day)
- Hot chocolate (especially in the winter months, for those with a sweet tooth)
- Fresh orange juice (for a lighter and vitamin-rich pairing)
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