This Might Just Become Italy's Next Cult Pastry
Taste pistachio four ways and the soul of Sicily in Gianluca Colucci's arresting treat.
Courtesy of Therasia Resort Sea & Spa
The opening
When you think of Italy, you may not think of shatteringly flaky viennoiserie in funky forms, like cubes, baskets, and sea rocks. But how people think could be changing, grazie to pastry chefs like Sicily's Gianluca Colucci. His Mona Lisa, the pistachio quadrotto, might be Italy's next cult pastry.
A scene
The quadrotto is a stout, square pastry. Its top edges are rounded, its racy curves showing tight stripes of emerald green and golden brown. The whole outer shell is composed of laminated dough, like a croissant or sfogliatella. On top, a single salted pistachio sits in green pistachio crema like a crown jewel. Within, a decadent core spun from the nut awaits.
Within its folds, it contains the island's soul.
This is an excerpt. The full story ran in Food & Wine.