Vocabulaire des Pâtisseries Clés - Sfogliatella

a traditional Italian pastry, originating from Naples, known for its flaky, layered crust and sweet ricotta filling

a baked good made from dough or batter, often sweetened or filled with ingredients like fruit, nuts, or chocolate

a country in southern Europe, with a long Mediterranean coastline

a port and tourist center in southwestern Italy; capital of the Campania region

unlike anything else and distinguished by individuality

having a flavor that is pleasent to eat or drink

the outer form or edges of something or someone

having opposite sides or surfaces that are close together

a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry

(of food) having a firm, dry texture that makes a sharp, crunching sound when broken or bitten

a small amount of food that is taken into the mouth at one time, often to chew or swallow

a combination of ingredients used as a filling for pastries, sandwiches, and other food items

a white whey cheese that is soft and unsalted, made in Italy

a soft or hard food made from milk that is usually yellow or white in color

a part of an object, broken or cut from a larger one

fruit cooked in sugar syrup and encrusted with a sugar crystals

a sweet white or brown substance that is obtained from plants and used to make food and drinks sweet

containing sugar or having a taste that is like sugar

having a sweet, fresh, or juicy taste or smell associated with various types of fruits

someone whose job is baking and selling bread and cakes

a box-shaped piece of equipment with a front door that is usually part of a stove, used for baking, cooking, or heating food

firm and making a crisp sound when pressed, stepped on, or chewed

having a surface that is even and free from roughness or irregularities

a type of pastry made from flour, butter or other fat, and water, typically used as a crust for pies, tarts, and quiches

a building where a group of monks live and pray

a member of a female religious group that lives in a convent

a remaining portion of something, often used to describe food that has not been eaten or a material that has not been used up

a food item that forms part of a recipe or culinary mixture

(of food) heated and ready for consumption

the common grain that is used in making flour, taken from a cereal grass which is green and tall

a juicy sour fruit that is round and has thick yellow skin

the specific taste that a type of food or drink has

to take pleasure or find happiness in something or someone

catching and keeping our attention because of being unusual, exciting, etc.