If you love breakfast, you might appreciate the Italian phrase for it, “prima colazione”—which can literally be translated as “first breakfast.” Sure, some people shorten it to simply “colazione” or the translation to “first meal,” but where’s the fun in that?
Regardless, breakfast in Italy is often thought of as light and sweet, often a pastry or biscuit accompanied by a coffee or cappuccino. Interestingly, in a country with such a rich tradition and range of foods, breakfast has often been an afterthought. In fact, one of the first books written about the range of Italian cuisine, “Italian Food,” published in 1954 by author Elizabeth David (with foreword by Julia Child), doesn’t even mention breakfast.
Until the 1970s, only a third of Italians ate breakfast; they considered breakfast a meal primarily for children, while the adults would gulp a coffee or cappuccino to start the day. The Mulino Bianco company successfully marketed biscuits for breakfast to the population, and in the early 1990s, an “Italian Breakfast” campaign expanded the country’s mindset to include pastries.
Today, it’s difficult to imagine an Italian breakfast without picturing a delicious pastry and a coffee or cappuccino. And there are some great options. Here are seven Italian pastries that are perfect for breakfast.
Although the cornetto is often described as an Italian version of the French croissant, the two pastries differ in significant ways.
The cornetto (also called cornetti) is crescent-shaped, but its taste and texture are different; a cornetto is softer and often infused with a citrus taste. Cornettos are made with eggs and sugar, giving them a texture more like brioche or a cookie. The process of making cornetti is akin to that of a croissant and requires lamination, which involves adding butter to the dough several times. They’re served plain or might be filled with chocolate or custard.
A shell-shaped pastry, the sfogliatella sometimes goes by the name lobster tail because of its appearance. It consists of many paper thin, flaky layers, often filled with a ricotta cheese mixture. Sfogliatella is often served as dessert but is also a delicious breakfast pastry.
Sfogliatella is a flaky pastry that can resemble a lobster tail.
Biscotti are a crunchy twice-baked cookie or biscuit traditionally made with almonds, perfect for dipping into your morning coffee or tea. According to The Biscotti Company, they originated in Prato, Tuscany, in the 14th century. They’re typically almond-flavored but can be chocolate and other flavors.
Biscotti is a traditional Italian breakfast food served with coffee, milk, or cappuccino.
Step aside, American donuts! The bomboloni is a soft donut rolled in sugar and typically filled with pastry cream. While donuts in the U.S. are usually cut from dough, the bomboloni dough is formed into balls. In fact, the name comes from the Italian “bomba,” or bomb, which this pastry tends to resemble.
The dough is light and fluffy and the filling is generous, usually a custard, jam, or chocolate . Some places in Italy make a savory version with meat and cheese, but the bomboloni is usually associated with the sweet version.
Bomboloni is a decadent type of Italian donut with fluffy dough and a generous amount of filling.
Another twice-baked goodie, fette biscottate is a crunchy bread that pairs well with jam or marmalade. They resemble toast, but have a harder consistency; some are sweet while others are more buttery.
Baking takes place in a small cake mold and the pieces are cut once the item has finished rising. Fette biscottate should have a nice brown color and crunchy texture. It can be an acquired taste.
Maritozzi is a brioche or sweet bun filled with whipped cream. Its name comes from a word that translates to “husband,” according to an article in Forbes, which says it “was originally prepared for Italian men to give future brides on the first Friday of March. Some even put a ring or small gift inside.”
Maritozzi is brioche stuffed with whipped cream, as suitable for dessert as it is for breakfast.
The pasticiotti starts to venture into cake territory, though it is still considered a pastry. It’s a custard-filled tart with a crumbly texture similar to shortbread. These mini tarts might have a chocolate cream or ricotta cheese filling as well.
To enjoy breakfast like a true Italian, you can’t leave out coffee. Italian culture has stringent rules surrounding its different cups of joe. For example, cappuccinos shouldn’t be ordered after 10 a.m., according to Lonely Planet.
In addition, coffee is meant to be enjoyed, so ordering something to go is not popular in Italian culture. Instead, people will stand at the bar to interact with one another or sit at a nearby table.
Italian pastries can be as fun to make as they are to eat, and they may be surprisingly easy to pull off in your home kitchen. Pair them with a good cup of coffee or frothy cappuccino, and you can escape the daily grind for a few blissful moments.
To discover more ways to bring restaurant-quality dishes into your home, check out our online cooking classes like Authentic Baguettes. Or, if you want to pursue a culinary education, consider a degree or diploma in culinary arts. Escoffier offers both on-campus and online options, making it easier for you to find a way to fit school into your life.
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This article originally ran on May 18, 2017, and has since been updated.
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