Cornetto
Cornetto is the italian variation of the Austrian Kipferl or the French Croissant. It is a brioche and can be sweet or salty. Its name derived from its shape resembling two horns. Even the German name, as well as the French name, derives from the shape that calls to mind a “crescent” half moon. Cornetto spread out in Italy, mainly in Veneto, soon after 1683, thanks to the business relations between the Republic of Venice and Wien. It is made of flour, butter, eggs, water and sugar, and can be stuffed or not. Jam, custard, chocolate and honey are among the ingredients suitable to fill a cornetto, as well as cheese and cured meats for the salty version. The difference between an Italian cornetto and a French croissant is linked to the recipe: cornetto includes eggs and is sweeter and more flavored than croissant, which doesn’t have eggs but has a neutral taste, except for the characteristic butter taste. In Italy, a cornetto is usually served in bar for breakfast with cappuccino or in the pastriy shops, but in the middle and in the south of Italy the cornetterie open in the night are very common. The croissant, instead, is considered as a niche product just for enthusiasts.

Cornetto

Cornetto is the italian variation of the Austrian Kipferl or the French Croissant. It is a brioche and can be sweet or salty. Its name derived from its shape resembling two horns. Even the German name, as well as the French name, derives from the shape that calls to mind a “crescent” half moon. Cornetto spread out in Italy, mainly in Veneto, soon after 1683, thanks to the business relations between the Republic of Venice and Wien. It is made of flour, butter, eggs, water and sugar, and can be stuffed or not. Jam, custard, chocolate and honey are among the ingredients suitable to fill a cornetto, as well as cheese and cured meats for the salty version. The difference between an Italian cornetto and a French croissant is linked to the recipe: cornetto includes eggs and is sweeter and more flavored than croissant, which doesn’t have eggs but has a neutral taste, except for the characteristic butter taste. In Italy, a cornetto is usually served in bar for breakfast with cappuccino or in the pastriy shops, but in the middle and in the south of Italy the cornetterie open in the night are very common. The croissant, instead, is considered as a niche product just for enthusiasts.
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