Pastries
Pasticceria Ricigliano is known for its wide variety of pastries, including croissants, brioches, and other sweet treats.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pasticceria Ricigliano SA
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Pastries have a long and rich history, evolving from simple breads to elaborate creations. Croissants, for example, trace back to Viennese Kipferl. Brioches developed in France, influenced by rich ingredients and baking techniques.
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Pastries are deeply ingrained in the culinary cultures of many countries, particularly France and Italy. They are enjoyed as breakfast items, afternoon treats, or celebratory desserts, often accompanying coffee or tea.
Breakfast Staple
In many European countries, pastries are a common breakfast item, often enjoyed with coffee or juice.
Social Gatherings
Pastries are often served at social gatherings, such as afternoon tea or brunch, providing a sweet and satisfying treat.
Artisan Bakeries
The creation of high-quality pastries is considered an art form, with skilled bakers dedicating years to mastering techniques and recipes.
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Pastries offer a wide array of flavors depending on the type, from the buttery and flaky of croissants to the rich and sweet of brioches. Fillings and toppings further enhance the flavor profile.
Croissants primarily showcase buttery and slightly yeasty flavors with a flaky texture achieved through lamination. Brioches, enriched with butter and eggs, offer a sweet, rich, and slightly eggy flavor. Fillings such as chocolate, cream, fruit preserves, or nuts add diverse flavor dimensions. Common ingredients include flour, butter, eggs, sugar, yeast, and flavorings like vanilla, citrus zest, or chocolate.
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Butter Quality
Using high-quality butter is essential for flaky croissants and rich brioches. European-style butter with a higher fat content is often preferred.
Temperature Control
Maintaining proper temperatures during lamination and proofing is crucial for achieving the desired texture and rise.
Proofing Patience
Allowing sufficient proofing time is essential for pastries to rise properly and develop a light and airy texture.
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