Source: Atlas Obscura
According to legend, a sister at the cloistered convent of Santa Rosa in Conca dei Marini, on Italy’s Amalfi Coast, accidentally invented one of the country’s most iconic pastries some 400 years ago. She mixed together semolina flour and ricotta cheese. Some accounts say she was trying to mold it into the shape of a monk’s hood, fallen against his back.
Others say her intention was to make biancomangiare (a Sicilian almond pudding), but in a fit of inspiration, she spread the sweet filling between lard-covered, sugar-coated dough. However the story goes, it ends with the birth of the layered, sweet ricotta–filled pastry known as sfogliatella.Santa Rosa’s most influential semolina-slinging nun allegedly passed the recipe to a relative from behind the convent walls. A century after her revelation, a pastry chef from Naples acquired the recipe and began offering the pastries in his shop….
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