La sfogliatella
The sfogliatella was born in the convent of seclusion of Saint Rosa, on the coastal amalfitana, between Fury and Basin of the Sea ones.
La Sfogliatella
One day of 400 years ago, the nun that dealt him with the kitchen, not to throw the bran advanced crush in the milk, it added us a pò of fruit shoal, sugar and liqueur to the lemon."she could be a stuffing", it said. Then it prepared two sfoglies of pasta, of which it gave her a form to that superior 'to hood of monk' and it systematized you the stuffing.
The Mother Superiora, having smelled immediately the bargain, definite to make to put the sweets on the classical wheel so that to sell them to the villicis that left you some coin in change.
The dessert drew the name proper from the Saint of the convent and was diffused in the whole territory.
It exists, finally, also a third variation of the sfogliatella, that "tender", of round form, realized with soft short pastry and with the same stuffing of the curly sfogliatella.
pablito, is really interesting read about your recipes! let's bring some food culture here !!
This is delicious !
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