Sfogliatella on a plate (Photo: Stu Spivak)

Workshop: Making Sfogliatella

1.30–4pm Saturday 28th February

Longueville

Join the Living Skills Team for a delicious afternoon. Peter Pez, chef extraordinaire, will be showing us how to make the mouth-watering sfogliatella.

Sfogliatella is a world-renowned, shell-shaped Italian pastry originating from the Campania region, specifically Naples. Known for its "shatteringly crisp" texture, the name translates to "small, thin leaf" or "layer," referring to the many delicate, stacked pastry layers. They are a classic staple of Neapolitan breakfast, typically filled with a sweetened ricotta mixture. 

The sfogliatella was created in the 17th century at the monastery of Santa Rosa in Conca dei Marini, near Amalfi. According to tradition, a nun utilised leftover semolina soaked in lemon liqueur, mixing it with sugar and dried fruit to create the original filling, which was encased in dough. In 1818, Neapolitan pastry chef Pasquale Pintauro acquired the recipe, popularised it, and introduced it to Naples. 

The traditional filling for sfogliatella consists of:

• Ricotta Cheese: Specifically smooth, creamy ricotta.
• Semolina: Cooked in milk to create a thick, pudding-like base.
• Flavouring: Candied orange peel, citron, vanilla, cinnamon, and sometimes sugar.
• Outside: The dough is brushed with lard (traditionally) or butter to create the flaky texture. 

So join Peter Pez as he shows us how to make this mouth-watering desert.

Bring a container to take your sfogliatella home with you.

Full address provided on registration. There are buses from nearby stations that drop you within a 500m walk.

If you have any questions please contact Peter Pez or Pat Hicks at: livingskills@permaculturenorth.org.au