Cornetto vs. Croissant: Don’t Mix Them Up!

Guided TourFrom €95.00

Trastevere Rome Food Tour

When you visit an Italian bar for a quick breakfast, you’ll encounter a delightful array of pastries on display. First-time visitors to Italy might confuse these horn-shaped pastries with croissants. However, they are actually known as cornetti (singular: cornetto). While the difference is subtle, it is important to grasp.

The term “cornetto” means “little horn” in Italian, as corno translates to “horn” and -etto is a diminutive suffix. This sweet, flaky pastry is Italy’s version of the croissant. A key distinction, which will be explained later, is that the cornetto is not laminated like the croissant, and it is typically made with lard or oil instead of butter.

Where Does the Italian Cornetto Come From?

The origin of this horn-shaped pastry remains uncertain. However, several enduring tales suggest its creation was linked to the defeat of Islamic (Umayyad or Ottoman) forces by Western (Frankish or Austrian) armies.

One story posits that the pastry was crafted after the Battle of Tours in 732, symbolizing the Islamic crescent banners of the enemy. Another narrative places its invention during the 1683 Siege of Vienna when Christian forces repelled their Ottoman attackers.

As recounted in the Oxford Companion to Food, a baker working late in a besieged city (either Vienna in 1683 or Budapest in 1686) overheard noises beneath his bakery. Investigating, he discovered Turkish forces attempting to tunnel beneath the city walls for a surprise attack. The baker alerted the defenders, who destroyed the tunnel and thwarted the invasion.

Rather than demanding monetary compensation, the baker sought the exclusive right to create crescent-shaped pastries for commemorative purposes, symbolizing Islam. His request was honored, leading to the creation of the croissant. Indeed, the connection to Islamic culture is so profound that during the Syrian Civil War, the Islamic State imposed a ban on croissants in Aleppo.

Regardless of its origins, the crescent-shaped pastry has transformed over time, developing regional variations including the Austrian kipfel, the Czech loupáček, and, of course, the Italian cornetto.

What is the Difference Between a Cornetto and a Croissant?

Typically, a genuine croissant is made with butter and undergoes a meticulous folding and rolling process. This technique creates layers of dough and fat, resulting in a lamination. During baking, steam generated from the moisture in the dough builds pressure between the layers, creating a light, flaky pastry with a crisp exterior. The croissant is characterized by its buttery flavor without greasiness.

In contrast, the Italian cornetto is less rigorously laminated and can be made with butter, lard, or oil. Its dough typically contains more sugar, making it a sweeter option with a texture that varies from flaky to cake-like, similar to brioche. Some cornetti are flaky like croissants, while others have a softer, rich texture. In parts of Northern Italy, cornetti may also be referred to as “brioche”; however, this term can differ in meaning from one region to another.

Types of Italian Cornetto

The cornetto is a beloved breakfast pastry in Italy, typically enjoyed with a classic coffee (espresso) or cappuccino (often just called cappuccio in Rome).

The most basic variety is the cornetto semplice or cornetto vuoto (plain pastry without filling). For those craving something sweeter, there are many filled options (cornetti ripieni) to savor.

Cornetto alla crema (with custard cream) is a staple in every Italian bar, along with cornetto alla marmellata (with jam) or cornetto al miele (filled with honey). By far the most indulgent choice is cornetto alla nutella, which is filled with the rich chocolate-hazelnut spread. For a healthier option, consider trying a cornetto semplice integrale, made from whole wheat dough.

Where to Eat Cornetti in Rome

The popularity of the simple Italian breakfast of caffè e cornetto means countless cafés and pasticcerie (pastry shops) are spread throughout Rome. However, there are a few favorites in both the city center and the outskirts that we highly recommend.

• Tazza d’Oro, Historic Centre. Located just steps away from the Pantheon, Sant Eustachio Il Caffe is one of the most prominent coffee establishments in Rome. While queues can be long and securing an outdoor table during peak season can be challenging, the rich, creamy coffee paired with delicious brioches makes the wait worthwhile.
• Giselda, Trastevere. Nestled on the corner of the main thoroughfare, Viale Trastevere, Giselda is just beginning to attract the attention of tourists. How this impacts their pricing remains to be seen, but their cornetti, sweet pastries, coffee, and even pizza are amongst the best in town.
• Pasticceria Andriotti, Ostiense. A neighborhood staple since 1931, Andriotti is famous for its exceptional sweet pastries. Although a bit farther from the city center, it’s an excellent choice for breakfast or an evening aperitivo if you’re staying in Ostiense or Testaccio.

Ready to Taste the Best Rome Has to Offer?

Join our award-winning Food Tour of Rome’s Trastevere district for an authentic culinary experience in the heart of the city. You and a small group of fellow food enthusiasts will savor at least 10 different foods, complemented by local wines, while visiting the spots favored by locals. Beyond tasting, you will learn about the traditions, techniques, and the people behind Roman cuisine.

Book your spot today for a comprehensive immersion into Rome’s food culture.

Alexander Meddings is a professional copywriter and holds a postgraduate degree in Roman history from the University of Oxford. Following his graduation, he relocated to Florence before finally moving to Rome to further his research and pursue his passion for the subject. He currently works in travel as a writer and content consultant, as well as in education as a university lecturer and translator.