A cornetto (), meaning "little horn", is an

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

variation of the

Kipferl Kifli, kiflice, kifle or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different ...

. The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking. The ''cornetto vuoto'' ("empty cornetto") is commonly accompanied by various fillings, including crema pasticcera ( custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. A cornetto with an

espresso Espresso (, ) is a coffee-brewing method of Italian origin, in which a small amount of nearly boiling water (about ) is forced under of pressure through finely-ground coffee beans. Espresso can be made with a wide variety of coffee beans a ...

cappuccino A cappuccino (; ; Italian plural: ''cappuccini'') is an espresso-based coffee drink that originated in Austria and was later popularized in Italy and is prepared with steamed milk foam ( microfoam). Variations of the drink involve the use of ...

at a coffee bar is considered to be the most common breakfast in Italy. The name cornetto is common in Southern and

Central Italy Central Italy ( it, Italia centrale or just ) is one of the five official statistical regions of Italy used by the National Institute of Statistics (ISTAT), a first-level NUTS region, and a European Parliament constituency. Regions Central I ...

, while it is called

brioche Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and e ...

in the

North North is one of the four compass points or cardinal directions. It is the opposite of south and is perpendicular to east and west. ''North'' is a noun, adjective, or adverb indicating direction or geography. Etymology The word ''north ...

History

The recipe of Kipferl became popular in Italy, and more specifically in

Veneto it, Veneto (man) it, Veneta (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

, after 1683, thanks to the intense commercial relations between the

Republic of Venice The Republic of Venice ( vec, Repùblega de Venèsia) or Venetian Republic ( vec, Repùblega Vèneta, links=no), traditionally known as La Serenissima ( en, Most Serene Republic of Venice, italics=yes; vec, Serenìsima Repùblega de Venèsia, ...

and

Vienna en, Viennese , iso_code = AT-9 , registration_plate = W , postal_code_type = Postal code , postal_code = , timezone = CET , utc_offset = +1 , timezone_DST ...

. In France, it was not until the 1770 marriage between the Austrian

Marie-Antoinette Marie Antoinette Josèphe Jeanne (; ; née Maria Antonia Josepha Johanna; 2 November 1755 – 16 October 1793) was the last queen of France before the French Revolution. She was born an archduchess of Austria, and was the penultimate child ...

and the future

King Louis XVI Louis XVI (''Louis-Auguste''; ; 23 August 175421 January 1793) was the last King of France before the fall of the monarchy during the French Revolution. He was referred to as ''Citizen Louis Capet'' during the four months just before he was e ...

that the pastry gained popularity there. Its recipe was modified by the pastry chefs, who enriched it with butter and called it a

croissant A croissant is a buttery, flaky, Austrian viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape, the dough is layered wi ...

. The first recipe of yeast-leavened laminated croissant is from the French chef Sylvain Claudius Goy. The croissant became popular in France mainly in the 20th century.

References

{{pastries Italian pastries Italian desserts Italian words and phrases

History

See also

References