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Jun 7, 2007 05:54 PM

name this Italian pastry

Recently in Rome I fell in love with a little Italian pastry (which since I generally don't have a very high opinion of Italian pastry, was a pleasant surprise). I never managed to write down the name, although I remember it started with "ar" -- it's a roughly triangular piece of puff pastry small enough to fit in the palm or your hand and filled with cream, sometimes flavored (and in one instance, Nutella). In this photo, it's the pastry at 3 o'clock (or maybe more like 2:30): The pastry is assembled so that the layers fan out into little ruffles across the top.

Although they seemed to be a standard item in pasticcheria in Rome, I never saw one in Venice (where the pastries seem to be much more influenced by Austrian pastry).

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    1. re: Venusia

      I think it may be Sfogliatella also. Not my favorite Italian pastry, but many in my family love it:

      1. re: Gio

        I agree, must be sfogliatella. Next to cannoli, my favorite pastry.

        1. re: MagnumWino

          I love sfolitatelle but I thought they were ricotta and orange filled only?

          1. re: Rick

            Sorry, no. Definitely not sfolitatelle.

    2. Looks like a cornetto to me.

      1 Reply
      1. re: mnosyne

        Nope. A cornetto is basically a croissant with filling. This is much smaller and made differently. It could be that the item in the picture is a form of cornetto and not the pastry I'm asking about -- since I don't know the name, it's hard to find a picture of. Actually, I saw some in a video clip on YouTube: When the camera pans to the top shelf, it's the second tray from the right.

      2. The image you provided us with has an *assortment* of pastries in it. Some are Cornetti, some are Italian cookies, some look like a variation of the Sfogliatelle Abruzzesi, and the pastries you're inquiring about are likely a pastry named ' code d'ARagosta '. Perhaps what you had was the true Italian version of the 'Lobster tail' and not what we're accustomed to seeing here in the states. HTH.

        Cornetti image --- >

        Cornetti preparation --->

        Sfogliatelle Abruzzesi --->

        See what's on the small plate, code d'aragosta --->

        1 Reply
        1. re: Cheese Boy

          dingdingding! We have a winner: code d'aragosta (although the only sign I saw for it said just "aragosta"). That's the one I meant when I said it was at 3:00 in that picture. Thank you so much! It was driving me crazy.

          So anyone know if there's a bakery that makes them in the Bay Area?

        2. ARAGOSTINE

          I just came back from Italy and i am frantically trying to find a bakery that makes it here in NYC. It is a type of Sfogliatella from the Napoli area, they make it with lemon filling also. If you find out where they sell it in the USA please let me know. It is to die for (and i dont really like sweets); The origins of are from the Amalfi coast from a monestary Santa Rosa in Conca dei Marini... that is all the info. I have so far. AKA lobster claw but most pasticcerias fill it with cream or ricotta. good luck!

          5 Replies
          1. re: roxy_nyc

            Aragostine is absolutely correct! The item in the photo is Aragostine - they come in either the lobster tail shape (as in the photo) or clam shell shape (sfogliatelle). My mom is from a small town down the road from Amalfi and theirs do have a lemony good! When I lived in the Bronx we use to frequent Sal and Dom's on Allerton Ave, as well as the bakeries on Arthur Avenue. On Arthur Ave you can easily hit -up 3-5 bakeries in a few block and most of the inhabitants are of Neopolitan decent so they "might" have them there. Check the bakery listings and give them a call; maybe they can make a special batch for you. (Ship me one, will ya?) : )

            1. re: Praianese

              Any Italian or Italian/American pastry shop in NYC or SF should have these. They are pretty commonplace in such bakeries. Grew up in Hoboken and Jersey City NjJ with these all my life.

              1. re: ttoommyy

                I've seen sfogliatelle, but not aragostine.

              2. re: Praianese

                Yup, one of my favorite pizza shops is on Allerton.

                IIRC, someone bought me a lobster tail from Rocco's in Manhattan, and I have to admit that the filling was pretty good, bordering on spectacular. Not overly sweet, somewhat custard-like, and I believe it was purchased on a Saturday or Sunday which helps ensure freshness. Lobster tails, like their cousin the sfogliatelle, need to be very fresh.

                What YELP has to say -->

                1. re: Praianese

                  I Remember Sal and Dom's i used to live on Cruger Ave. right off Allerton...they were the best !!! I now live in Orange County really miss the Bronx bakeries, Good luck