What is it with Italian croissants, brioche, cornetti or whatever you want to call them? Every time I order one it always sucks, completely. I try to wrap my brain around the fact that it’s the one thing that’s not made well in Italy.
Croissants date waaaay back, so why are the French croissants still far superior? Is the trick lots of butter or something?
So far, the only thing I like about Italian croissants is the cappuccino! Now if only they would start making cronuts, then I wouldn’t mind as much.
Please help me out. I’m dying to know if I’m the only one who feels this way.
Do the flaky looking pastries let you down too?
*photo by emilialiveslife