It’s almost impossible to visit Italy and to not be tempted, at least once, by a cream-filled or sugar-coated cornetto. It’s a staple of the light, quick, and inexpensive Italian breakfast, and it pairs perfectly with a cappuccino or an espresso. From pistachio to Nutella, to honey and apricot jam, there’s a cornetto to fit just about everyone’s taste — but where did it originate, and how has it evolved?  

The Italian word cornetto translates to “little horn,” due to its shape. In the north of Italy, the cornetto is typically called a brioche. The French croissant, which translates to “crescent,” is often used synonymously with the cornetto, but the two are indeed different.