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Cornetto ripieno di pistacchio – colazione a Siracusa. The main ingredients of a cornetto are pastry dough, eggs, butter, water and sugar. Egg yolk is brushed on the surface of the cornetto to obtain a golden color during baking. The name cornetto is common in Southern and Central Italy, while it is called brioche in the North. The recipe of Kipferl became popular in Italy, and more specifically in Veneto, after 1683, thanks to the intense commercial relations between the Republic of Venice and Vienna. One Day, One Place: Eat up Rome during tourist season”. Cornetti aren’t croissants: Conjure memories of Italy at home”.