waited and waited for weeks to make these precious shells. A multitude of layers ontop of the next layer surrounding polenta made with milk, sugar, candied orange peel, and agua di fiore. This recipe is simply challenging and it didn't come out as best as I wish it had. Quite honestly I'm just as thrilled to have made them and eat them too. I practically burnt my mouth rushing to crack into one, as the best part of the pastry is the very tip where all the layers bundle into a tight knob. It's so crunchy and greasy, and just perfect.

 Can you count each layer? It's like making a French croissant using the four fold method to stack pounds of butter between the layers, creating double, triple, quadruple the amount of sheets you first began with. The couple who truly make the absolute best sfogliatella are Frank and Maria at La Deliziosa Pastry Shop in Poughkeepsie, NY. There is nothing like their sfogliatella and I am thrilled to have worked for and learn under them!

I think Campania is the region of layers. The making of Casatiello (bread above) involved flipping and folding dough sprinkled with meat and cheese. Once again, it's similar to making croissants, except the time isn't as lengthy nor is the process as intense. Once the dough doubles in size, eggs are placed around the crown to bake. It becomes this huge mound of bread, perfect for Easter dinner!

I was reminded of the many pastries La Deliziosa would produce when learning about Campania. Pastiera Napoletana, Stuffoli, and Baba Rum all come from this region. The first is a wheat pie laced with beautiful lattice and best eaten on Easter. Stuffoli are mini fried dough balls- the size of a hazelnut- caramelized in honey and stacked into a mound- sold at Christmas. Baba Rum are the typical brioche- like dough that proof for many hours, baked, and then get soaked in simple syrup made of rum and orange. Babas as one would call them are eaten at any time of the year. It's typical in Naples to see jars of baba soaking in syrup or lemoncello. Have I got you running to the bakery for some?