The Croissant or Italian Cornetto ('little horns') lovely handmade is a crisp and flaky pastry.

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A proper croissant or Italian Cornetto must be made with butter, and must be repeatedly folded and rolled, to achieve a lamination. 

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We start our journey with the cornetto semplice also known as the cornetto vuoto (“empty”), to contrast it with various types of cornetti ripieni (“filled”). These include cornetto alla crema (with custard), alla marmellata (with jam, marmalade or other conserve), al cioccolato (with homemade chocolate cream) and with Nutella (the famous hazelnut Italian cream).

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