Croissant vs Cornetto: The Great Breakfast Showdown

Croissant vs Cornetto – the great debate! Ah, the golden croissant and the sunshine-hued Italian cornetto. Both grace breakfast tables across the globe, are flaky and delicious, but are they the same? Get ready for a breakdown that will help you decide.

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The croissant and cornetto have similarities in appearance and origin but… there are a few differences between them. First in the preparation and then, of course, in the taste. I think whichever is your favorite, we can agree that they are both scrumptious and a great go-to breakfast item.

Origins: From Crescent Moons to Little Horns

Let’s clear up a misconception first. Croissants, with their name derived from the French word for “crescent,” are not French-born. Some claim they were invented in Vienna. The French, ever the pastry connoisseurs, perfected the art of the buttery layers we know and love today.

Cornetti, meaning “little horn” in Italian, shares a similar origin story. They might be the croissants’ slightly sweeter cousin, but they certainly hold their own in the breakfast pastry world.

Croissant vs Cornetto: Butter vs. Balance

Here’s where things get interesting. Croissants are all about the butter. The dough is folded into layers upon layers. This creates that signature flakiness. The dough itself is a bit neutral, letting the rich butter flavor shine.

Cornetti, on the other hand, are more about balance. They might have some butter, but they also have sugar, milk, and sometimes even egg yolk in the dough. Not always, though. This gives them a slightly sweeter, sometimes even cake-like texture compared to the croissant’s all-butter grandeur.

But when it comes down to the preparation of both, they are made through a process called “laminating.” From there they then get shaped.

Sweet or Savory?

Croissants are traditionally enjoyed plain, allowing the buttery goodness to take center stage. However, they can be dressed up with jams, savory fillings, or even transform into decadent breakfast sandwiches.

Cornetti embraces the sweet side of life. They’re often filled with jams, Nutella (an Italian breakfast staple), ricotta cheese, pistachio cream, and even crema (custard)- my favorite. Some bakeries might offer savory options, but hands down, the sweet fillings reign supreme.

The Breakfast Battleground: Italy vs. the World

Croissants are a global phenomenon. You’ll find them gracing cafes in Paris, New York, and Tokyo. They’re perfect for a leisurely breakfast or a quick bite on the go.

Cornetti are more of a homebody, particularly popular in central and southern Italy. They’re the quintessential partner to a morning cappuccino, enjoyed at a bar or pasticceria (pastry shop).

A Little History… Croissant vs Cornetto

In 1839, August Zang, an Austrian opened a bakery in Paris called La Boulangerie Viennoise in 1839 in Paris. His pastries included Kipferl. Kipferl is a traditional yeast bread roll that became very popular. From there, French bakers changed the dough using yeast and called it a croissant. It was in the 1600s that the Kipferl recipe arrived in Italy.

The Verdict: It’s All About Choice!

There’s no real winner here. Croissants are for the butter lovers, the purists who appreciate a perfectly flaky pastry. Cornetti are for those who crave a touch of sweetness, a delightful bite to start their day.

So, the next time you’re faced with this breakfast dilemma, remember… it’s all about your taste buds! Grab a croissant for a classic French vibe or indulge in a cornetto for a taste of la dolce vita (the sweet life) in Italy. And hey, if you’re feeling hungry… have both! So which is your favorite? A Croissant or a Cornetto? See our post on what Italians eat for special occasions.