Sfogliatella abruzzese

01 / ABOUT THE DISH

About the dish

Although the most popular version hails from Naples, sfogliatella is an Italian pastry that comes in several regional variations. The one from Abruzzo is typically filled with a mixture of ragnata —local grape jam made with Montepulciano grapes—along with black cherry jam, toasted nuts, powdered cocoa, cinnamon, and sugar. The dough is repeatedly rolled and coated with lard before it is filled and formed in a clam-shaped pastry. This Abruzzo version was allegedly created sometime in the late 19th century by Donna Anna Guglielmo-Tabassi, who was a baroness of Lama dei Peligni. She was inspired by the original sfogliatella from Naples, but she wanted to create a new version that would use local ingredients. To commemorate her creation, the city has an annual festivity called Festa della sfogliatella. Nowadays, this pastry is enjoyed throughout the region, and it is a staple Christmas treat.