The recent flurry of Italian restaurant openings (Nico Osteria, Eataly, Cicchetti, Azzurra) has us thinking about some of our favorite classic Italian foods. Namely, sfogliatelle.
A successful sfogliatella—the clamshell-shaped, baked ricotta–filled pastry associated with Naples—is a creature borne of patience and balance. Producing its crunchy, multilayered shell entails a lengthy rite of stretching, folding, rolling and shaping lard-laminated dough.
Source: http://www.timeout.com
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