Snapshots from Italy: Sfoglia or Frolla?
From left: Frolla and sfoglia.
The conversation went something like this:
Friends: "We're going to Naples tomorrow."
Me: "Really?"
Friends: "Yes. Business. Do you want us to bring you back a sfogliatella?"
Me: "Of course. It is my favorite pastry, ever."
Friends: "Frolla or sfoglia?"
Me: "Both!"
Friends: "We knew you would say that."
When it comes to sfogliatella, this is an enduring and significant question among Neapolitans. Sfoglia, also known as riccia, refers to the shell-shaped version that most of us are familiar with, made with tissue-thin dough that is stretched and then rolled to create overlapping, irresistibly crisp layers. The frolla variation features soft, tender, flaky dough that literally melts in your mouth. Both pastries contain the same delicious filling, made from semolina, ricotta, sugar, cinnamon, eggs, and bits of candied citrus.
