The cannoli reigns supreme for me. I like them even when they're mediocre and love them when they're done right. Out of curiosity, how does a pastaciotto compare with a pasteis de nata?
great question and a comparison i didn't make. the pastaciotto is less sweet and the pastry cream feels thicker. the main difference though is the short butter crust instead of flaky pastry, so the overall effect is, well, drier and more sturdy. a utensil is often handy!
I’ll have to seek one out and try for myself! A quick google search is what inspired the question but the dough did look thicker. Fingers crossed the one good Italian bakery in Portland will have them…
Perhaps fittingly, I don’t know the name of my two favorites: lemon ricotta with rainbow nonpareils & marzipan rolled in toasted almonds. We get these from the local Italian bakery in Baltimore which sees no need to name them.
Sfogliatelle are so good and therefore much more disappointing when bad!! but a bad cannoli is still good. Also not that surprised abt nosferatu but still going to see it this week lol. Dave eggers rlly has me in a chokehold
The cannoli reigns supreme for me. I like them even when they're mediocre and love them when they're done right. Out of curiosity, how does a pastaciotto compare with a pasteis de nata?
great question and a comparison i didn't make. the pastaciotto is less sweet and the pastry cream feels thicker. the main difference though is the short butter crust instead of flaky pastry, so the overall effect is, well, drier and more sturdy. a utensil is often handy!
i'm with you on the cannoli.
I’ll have to seek one out and try for myself! A quick google search is what inspired the question but the dough did look thicker. Fingers crossed the one good Italian bakery in Portland will have them…
No maritozzi???
Bread & Salt aside, I have rarely seen it in a old school pastry case, stateside! If you know a place, I must go.
I rarely see it here too. Been wondering why that is. It should be easy and simple enough to make and who doesn’t like a brioche with cream? Lol
Would rank maybe around 6. Only because I’m partial to ricotta or pastry cream a little more if you couldn’t tell haha
Perhaps fittingly, I don’t know the name of my two favorites: lemon ricotta with rainbow nonpareils & marzipan rolled in toasted almonds. We get these from the local Italian bakery in Baltimore which sees no need to name them.
i *think* those are wedding cookies and amaretti respectively. in all hoonesty I think I would eat anything with a nonpareil.
If this week in Chicago chipping away at the mystery cookie plate is any indication, same, Elissa, same.
Sfogliatelle are so good and therefore much more disappointing when bad!! but a bad cannoli is still good. Also not that surprised abt nosferatu but still going to see it this week lol. Dave eggers rlly has me in a chokehold
¯\_(ツ)_/¯
Ah didn't vibe with Babygirl either. Felt a bit like it was made for TikTok?