Lobster season continues. The pastry pictured above is an Italian favourite. Sfogliatella translates to many leaves, or many layers. This pastry also goes by the name of code di argosta – meaning lobster tail.
I should have put my hand in there for scale. They’re monsters and these 2 fed 6 people. The outside is a flaky layered pastry and the inside is filled with a creamy ricotta that has strong hints of citrus and vanilla. The bakery that makes these, Patisserie Alati-Caserta , is in the heart of Montreal’s Little Italy. They also make cannoli, cookies, intricate marzipan fruits, special Easter pastries, almond cake, and spumoni ice cream. The Calderone family has been running the business since 1968. If, for whatever reason, I stop librarianing you will find me at the door of this bakery begging for a job.
A lot of what I know of my Italian heritage is about food. I don’t speak the language, although I am trying to teach myself Italian using free podcasts and books . I’ll let you know how that goes when I actually have to use it and I’m prepared to use the same line I use when people ask me how I learned French. To quote Manuel of Fawlty Towers “I learned it from a book”.