Cornetto vs Croissant: Confuse Them at Your Peril

rui-alves-AgxmzXX5D0Q-unsplash
Customers are eating pasta on Rome Food Tour
Award-Winning

Rome Food Tour through Trastevere

Clock icon4.96(3203)
from79 €

Visit any Italian bar for a grab-and-go breakfast and you’ll find a selection of delightful little pastries displayed behind the counter. First-timers in Italy might mistake these horn-shaped pastries for croissants. But these aren’t croissants; they are cornetti (singular: cornetto), and subtle though the difference is, it is nonetheless significant. 

Meaning “little horn” in the local lingo (horn is corno and -etto is the diminutive), this sweet flaky pastry is the Italian relative of the croissant. The main difference, which we’ll come onto later, is that the cornetto lacks the croissant’s lamination that results from folded layers and is made not from butter but from lard or even oil.

Where does the Italian cornetto come from?

No one is sure about the origins of this horn-shaped pastry. But several enduring stories attribute its invention to the defeat of Islamic (Umayyad or Ottoman) forces at the hands of Western (Frankish or Austrian) armies. 

One version holds that the pastry was invented in the aftermath of the Battle of Tours (732) with the shape supposed to represent the Islamic crescent of the enemy banners; another situates the pastry’s invention during the Siege of Vienna (1683) when Christian forces repelled their Ottoman invaders. 

According to one story preserved in the Oxford Companion to Food, a baker working through the night in a city under siege by the Turks (either Vienna in 1683 or Budapest in 1686) noticed faint noises rumbling beneath his bakery. Curious, he investigated and discovered that the sounds were caused by a Turkish attempt to tunnel beneath the city's walls and launch a surprise attack. The baker notified the defending forces, who destroyed the tunnel and thwarted the invasion. 

Instead of accepting a monetary reward, the humble baker asked only for the exclusive right to bake crescent-shaped pastries to commemorate the event, with the crescent symbolising Islam. His request was granted, and thus the croissant was born. Indeed, deep-rooted is the Islamic association with the origins of this pastry, that the Islamic State brought in a ban on croissants in Aleppo during the Syrian Civil War.

Regardless of the origins of this crescent-shaped pastry, there has since been a regional and national divergence, with variations including the Austrian kipfel, the Czech loupáček, of course, the Italian cornetto.

What is the difference between a cornetto and a croissant?

First and foremost, a proper croissant must be made with butter, and be folded and rolled again and again. This process creates a lamination in which the rolled dough contains several thin layers of fat. When the croissant is baked, the water in the dough becomes steam, but as this steam is trapped by the fat there is a building of pressure that creates a rise between the overlapping layers. The resulting pastry should be crisp and flaky, with a taste of butter but no greasiness.

Croissant-1

If this flaky buttery croissant doesn’t make you hungry, you might well be a sociopath.

In contrast, the Italian cornetto is less rigorously laminated and can be made with either butter or lard. The dough of a cornetto also contains more sugar, resulting in a sweeter pastry with a texture that can range from flaky to more cake-like, similar to a brioche. While some cornetti are flaky like croissants, many have a softer, enriched texture. Just to confuse things, in parts of Northern Italy cornetti are called "brioche," though this can have different meanings from one region to the next.

Types of Italian cornetto

The cornetto is a breakfast pastry, and the classic Italian breakfast consists of either a simple coffee (espresso) or cappuccino (often just called cappuccio in Rome) with some kind of cornetto.

The most common cornetto is the cornetto semplice or cornetto vuoto (a plain pastry that’s free from filling). But for those of you who like something a little sweeter, there are plenty of filled pastries (cornetti ripieni) to sink your teeth into. 

Cornetto alla crema (with custard cream) is a staple of every Italian bar, as is cornetto alla marmellata (with jam or marmalade) or cornetto al miele (pastry with honey). By some distance the most sinful is the cornetto alla nutella, the filling of which is pretty self-explanatory. If you want to be kinder to your cholesterol, ask for a cornetto semplice integrale, made from wholewheat dough.

Where to eat cornetti in Rome

The popularity of simple Italian caffè e cornetto breakfast means that there are thousands of cafés and pasticcerie (sweet pastry shops) scattered throughout Rome. Nevertheless, we have our favourites around both the city centre and the outskirts. 

  • Tazza d’Oro, Historic Centre. Just steps away from the Pantheon, Sant Eustachio Il Caffe is arguably the most renowned coffee spot in Rome. While the lines can be lengthy and securing an outdoor table challenging during peak season, the rich, creamy coffee and delicious brioches make it more than worth the wait.
  • Giselda, Trastevere. Situated on the corner of the neighbourhood’s main street, Viale Trastevere, Giselda is only now starting to be discovered by tourists. While the effect this has on pricing remains to be seen, its cornetti, sweet pastries, coffee and indeed pizza remain some of the best in town.
  • Pasticceria Andriotti, Ostiense. A staple of the neighbourhood since 1931, Andriotti serves some of the best sweet pastries in town. It’s a little far out from the centre, but if you’re staying in Ostiense or Testaccio, this is the perfect place for an Italian breakfast or evening aperitivo.

Ready to taste the best Rome has to offer?

Join our award-winning Food Tour of Rome’s Trastevere district for an authentic culinary experience in the heart of the city. You and a small group of fellow foodies will enjoy at least 10 different foods paired with local wines as you visit the spots the locals love best. Beyond just tasting, you'll learn about the traditions, techniques, and people behind Roman cuisine. 

Book your spot today for full immersion in Rome’s food culture.

Media
Alexander Meddings
Check iconVerified Writer
Alexander Meddings is a professional copywriter and postgraduate in Roman history from the University of Oxford. After graduating with his MPhil, he moved to Florence and then Rome to carry out his research on the ground and pursue his passion at the source. He now works in travel, as a writer and content consultant, and in education as a university lecturer and translator.
Get in Touch!
Enjoy the latest offers, insider tips and all things Carpe Diem!
Download the app