They are the food par excellence of French and Italian breakfast. They are two small leavened products as similar in preparation as they are different when consumed. But they are also a reflection of the style and contaminations of two of the greatest European gastronomic cultures. Michael Bartocetti, Four Seasons George V's Pastry chef in Paris, and Rocco Cannavino, owner of Zio Rocco Lab Store in Naples, tell the story, the differences and the techniques hidden between the soft layers of the Italian cornetto and the French croissant. An unprecedented comparison to understand the great pastry without prejudices and boundaries, thanks to the two most famous leavened products in the world.

In collaboration with Mulino Caputo https://www.mulinocaputo.it/?lang=en

1:24 Ingredienti del Cornetto/Cornetto ingredients
1:42 Ingredienti del Croissant/Croissant ingredients
2:18 Preparazione dell'impasto/How to Make the dough
4:41 Stesura e piegatura/Stretching and folding
8:56 Confezionamento/Wrapping
11:42 Cottura/Baking

Michael Bartoccetti and Rocco Cannavino are among the protagonists of the new issue of the bilingual magazine ItaliaSquisita, to find out more visit our shop and subscribe! https://shop.vertical.it/

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