French baker Ridha Khadher, who is providing baguettes and bread at the Elysee PalaceUntil several months ago, I only associated the word “Cornetto” with the ice cream brand (and their tasty bottom-of-the-cone chocolate nubs).
What a waste the years prior were. Ever since I tried buttery, pillow-soft Italian cornetto pastry in a bakery dangerously close to my home, I’ve become addicted to the fluffy delight.
But despite being told the creation is basically an “Italian croissant,” I’ve since been roundly rebuffed for repeating that information.
So what is the difference?
Texture has a lot to do with it
According to Italian food Read Entire Article
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