Cornetto Ischitano - Ischia's Signature Pastry, Frozen Ready-to-Bake
The cornetto ischitano is a classic pastry from the island of Ischia, in the Bay of Naples: a double dough of brioche and laminated puff pastry that bakes up crisp outside and soft, airy inside, lighter than a plain croissant but more indulgent. San Giorgio supplies it raw, pre-proofed and frozen at 90 g, 50 per case (4.5 kg), to bake fresh on site.
The Producer
Made by San Giorgio SpA (Castel San Giorgio, Salerno), an Italian specialist in frozen viennoiserie for food service.
About the Ischitano
Born in the bars of Ischia, the ischitano is recognised for its twin-dough structure and rounded shape. It is delicious plain or filled, classically with pastry cream and an amarena cherry, or with chocolate or pistachio.
How to Bake
Bake from frozen, well spaced, in a preheated fan oven at 170-180 C for 20-25 minutes. For maximum volume you can proof the pieces 3-4 hours at about 30 C before baking. Do not open the oven during baking.
Professional Uses
Breakfast and mid-morning service in bars, hotels and pastry shops; fill after baking with cream and amarena for an authentic Neapolitan touch.
Storage
Keep frozen at -18 C; bake without thawing. Do not refreeze; consume within 24 hours of thawing.
Distribution and Logistics
LAPA delivers frozen across Switzerland (Zurich, Geneva, Basel, Bern, Lugano, Lausanne and St. Gallen), keeping the cold chain at -18 C from our Embrach warehouse with partner carriers La Posta, Planzer, Galliker and Camion Transport. Over 1,500 professional kitchens in Switzerland order from LAPA.
Who It Is For
Bars, hotels, pastry shops and caterers that want an authentic Neapolitan breakfast pastry baked fresh.
