Weekend baking project. Italian croissants

We could call these buttery crescents Italian croissants, but you’ll realize how different they are from the first bite.

We can finally sit at a table of our favourite café to enjoy a proper breakfast. Along with an espresso, or a macchiato, what I was really missing was a proper cornetto.

We could call these buttery crescents Italian croissants, but you’ll realize how different they are from the first bite.

Although both are flaky, layered pastries, made with a laminated dough, Italian cornetti have more sugar in the dough, along with eggs, vanilla seeds, and orange peel. These unique ingredients make cornetti sweeter, softer, slightly denser, and more aromatic.  

Thus, although you could potentially pair a croissant with ham and cheese, you could not do the same with a cornetto. The sweet pastry is better enjoyed plain, simply dusted with icing sugar, or filled with pastry cream, jam, or a chocolate spread.

Today I’m sharing one of the most loved articles on the blog, from 2013, all about the Italian breakfast and my beloved cornetti.

Italian croissants

This is an easy recipe to bake at home the same cornetti you might get in an Italian café, with their shiny surface, not too sweet nor too buttery.

Should they be too many for you to have in one go, you can decide to bake all of them immediately and freeze the leftovers once baked. Otherwise, you can bake just a few cornetti and freeze the rest immediately after shaping them.

If you freeze them once baked, you can remove them from the freezer and warm them in a hot oven just before breakfast: by doing this, they will thaw immediately and in a few minutes, you will get hot cornetti.

If you prefer to freeze them immediately after shaping them, remove them from the freezer the night before, and arrange them, well-spaced, on an oven tray lined with parchment paper to raise. In the morning, bake them as in the following recipe.

Find the recipe for these Italian croissants on the blog.

If you decide to take part in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.

If you have questions about the ingredients or the recipe, if you have a special request for one of the next cooking projects, or if you just want to have a chat, just reply to this email.

If you like Letters from Tuscany, please consider sharing it with your friends and family or on Social Media. It will help us grow! Thank you! xx


Want more original recipes?

So you should consider subscribing. If you join the subscription-based weekly newsletter every Monday you’ll receive an email with a new recipe. 

What you missed this month: two recipes for an Italian aperitivo, torta salata with zucchini and ricotta, zuccottoveal involtini, and anchovies two ways.

Yes! I want to join you!

If you join us, you will receive a new original recipe inspired by ingredients, season, or tradition every week. You will discover Italian classics, weeknight ideas with an Italian flair, reliable dishes to add to your cooking repertoire.

Subscribing to the newsletter, you will support us directly. Whenever you decide to join us, you will have complete access to the whole archive of already published recipes and stories.

We love Letters From Tuscany as it is like having our own independent publication: we test, photograph, write each recipe just for you. It is a way of sharing great content, recipes that we like, created to inspire you, to bring a little taste of Italy to your kitchen, for you and your family.

June and Querceto di Castellina

As we announced in a previous newsletter, June will be dedicated to Italian recipes paired with the wines of our friends at Querceto di Castellina. We’ve visited their organic agriturismo and winery often during the past years, for candle-lit vineyard dinners, summer lunches, and Thanksgiving parties.

We’ll be sharing their recipes in our Monday newsletter.

If you subscribe to the Querceto newsletter, you will receive a 10% discount on your first online order. You will also be kept in the loop on all of the news and offers coming from Querceto di Castellina.

They also created a special offer for you! 

A 6 bottle box with: 1 Igt Toscana Rosé Furtivo 2020, 1 Igt Toscana Bianco Livia 2019, 2 Chianti Classico DOCG L’aura 2018, 2 Chianti Classico DOCG Gran Selezione Sei 2017. The cost is 135€ instead of 150€ (shipping non included) + you will have the chance to enjoy a special 45 minute zoom tasting with Mary and Jacopo from Il Querceto.

Contact Mary at wineorders@querceto.com to purchase this special box, requesting for the Juls’ Kitchen special box.

Join our virtual cooking classes

We are missing the people we used to meet during our market tours and cooking classes. We had to figure out a new way to share our passion for food, to virtually meet all the food enthusiasts who gave us so much through the years. This is why we launched a virtual Tuscan cooking class on Udemy, an online learning platform.

We’ve been working on new courses and videos. Read more about the courses here on the blog to stay updated.

Virtual cooking courses currently available:

Each course includes:

  • step-by-step cooking demonstrations,

  • a PDF with ingredients, tools, and instructions of each recipe,

  • lifetime access,

  • free access to upcoming new recipes.