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millefeuille pastries

The south's favourite pastry is made from dough rolled out paper-thin (the name means 'many leaves') then rolled up and cut into slices, each of which is pressed out to make room in the middle for a filling of ricotta or almond paste.

sfogliatelle ricce: warm and crisp, filled with a ricotta-based cream, spices and candied orange peel (Naples)

sfogiatella Santa Rosa: limoncello-flavoured pastry, invented n the early 1600s by the nuns of Santa Rosa convent in Conca dei Marini on the Amalfi coast.

Text © Dana Facaros and Michael Pauls

Images by: Alpha