If in summer my breakfast choice is always a sicilian granita, in winter the choice is one and one only...croissant and cappuccino! When I am back home in Catania, every morning I jump on my vespa and drive up the road to my favourite bar, Mantegna, and I order "il solito" (which translated means "the usual"), a chocolate croissant and a cappuccino. Then I seat down, and enjoy this magic moment of the day.
When dealing with croissants, I am very conservative, I always get the same croissant from the same bakery...I couldn't bear the disappointment of a bad croissant first thing in the morning!
I really think that a warm croissant that has just been baked is one of the best ways to have breakfast, better than any savoury option (and here many new zealanders will object :) ). So today i want to go through a few of the most typical and less common croissant fillings you can find around. So let's start:
Pistachio croissant is very typical and most popular filling option in Catania and surroundings. Only Bronte's Pistachios are used to prepare them, which gives it a very strong flavor and bright green colour.
As I said this is by far my favourite option!
For me it is also very important that the chocolate filling is creamy, similar consistency as the custard. Unfortunately most often what you find is only a thin layer of nutella :(
In Auckland, the best chocoalte filling I tried is form my friends at Palazzo Italia! You should totally go and check it out.
Custard (crema pasticcera) Croissant
This is probably the most traditional filling, and the one you will find in every single bakery you'll go to in Italy. And it's easy to understand, you can't really go wrong with custard, you can be sure you will enjoy it!
I am not a big fan of jams and marmalades, but this is another very classic filling that you will find pretty much everywhere. And for jams lovers, that is a must!
Many new zealanders will probably be more familiar with this, as they are quite common in the local bakeries.
Usually the almonds are mixed into the pastry giving it a soft consistency and a great flavor.
In Sicily, almonds are very popular, and some great quality almonds are produced near the town of Avola. The typical almonds croissant in Sicily has is garnished with almonds, but also has some creamy almonds filling! Simply sublime
You are probably less familiar with this, but ricotta is a possible filling for croissants in Italy. I wold rather go for an Iris with ricotta, but the croissant is a lighter option and it is worth a try!
Coffee cream croissant
The coffe croissant is quite rare to find, and I think this might be because it is very difficult to make a good coffee cream. But, if you go across one, please let me know and I will teleport there quite quickly!
Whipped cream Croissant and Ice Cream Croissant
I have to admit that I never tried any of these two, but I am definitely intrigued by the Ice cream croissant, mostly because I am a gelato addict!
I am pretty sure by now that the first thing you will want for breakfast tomorrow is a croissant :)
Couple of final notes...did you know that Original Sicily spreads are perfect to fill your croissants? We have Pistachio, Cocoa, Hazelnut and Coffee spreads, so that you can experiment with flavors as much as you want!
Also, we are happy to announce that from this weekend we will have some sicilian croissants with chocolate and hazelnut filling for you! They are extremely nice, and will save you the hassle to get to the bakery with this cold and rainy weather, without compromising on the taste!