Comments on: How to Make Italian Cornetti http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/ The Basic Art of Italian Cooking Fri, 20 Jan 2012 11:28:49 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Maria Liberati http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1632 Maria Liberati Fri, 20 Jan 2012 11:28:49 +0000 http://marialiberati.com/?p=1420#comment-1632 Jon: thanks for sharing that link with us. This was the original rustic cornetti that I have managed to track down at some old local bakeries in Italy today. Most of the coffee bars serve cornetti that are more like a pastry, but that is not the original form. This bakery made the original rustic form that is hard to find. Thanks for sharing your special food memory glad to hear you got to experience these delicious delights! Jon: thanks for sharing that link with us. This was the original rustic cornetti that I have managed to track down at some old local bakeries in Italy today. Most of the coffee bars serve cornetti that are more like a pastry, but that is not the original form. This bakery made the original rustic form that is hard to find. Thanks for sharing your special food memory glad to hear you got to experience these delicious delights!

]]> By: Jon m http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1630 Jon m Fri, 20 Jan 2012 01:36:43 +0000 http://marialiberati.com/?p=1420#comment-1630 http://www.ironmountaindailynews.com/page/content.detail/id/530088/An-end-of-an-era.html?nav=5002 An article on the bakery in Iron Mountain. I remember getting cornettis as a kid with my father. It was a big treat to get them. http://www.ironmountaindailynews.com/page/content.detail/id/530088/An-end-of-an-era.html?nav=5002

An article on the bakery in Iron Mountain. I remember getting cornettis as a kid with my father. It was a big treat to get them.

]]> By: Maria Liberati http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1597 Maria Liberati Tue, 03 Jan 2012 20:46:53 +0000 http://marialiberati.com/?p=1420#comment-1597 Thanks Curt for visiting and sharing your food memories! Thanks Curt for visiting and sharing your food memories!

]]> By: Curt H. Swanson http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1595 Curt H. Swanson Tue, 03 Jan 2012 18:38:28 +0000 http://marialiberati.com/?p=1420#comment-1595 We traveled to Iron Mountain, MI every Thanksgiving from Wisconsin. My grandmother, Anne Aimone Swanson would get fresh cornetti's at 6:00 AM from Schinderle's Bakery and Genoa Salami from Oliva's Market! They were simply two of the most delicious foods I have ever tasted! Thank you Maria for keeping the memories alive! We traveled to Iron Mountain, MI every Thanksgiving from Wisconsin. My grandmother, Anne Aimone Swanson would get fresh cornetti’s at 6:00 AM from Schinderle’s Bakery and Genoa Salami from Oliva’s Market! They were simply two of the most delicious foods I have ever tasted! Thank you Maria for keeping the memories alive!

]]> By: Julia Berglund http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1270 Julia Berglund Sun, 26 Jun 2011 15:12:27 +0000 http://marialiberati.com/?p=1420#comment-1270 Regarding the IM cornetti's... Believe it or not, the local Econo Foods bakery makes cornetti, italian bread and hard rolls that are VERY similar to the old Schinderle's bakery! I always call and order for the freshest if I am serving porketta etc... they soften overnight but crisp up nicely if put in a warm oven for a couple minutes. I too grew up spoiled by the Schinderle's bakery and my grandparents owned a local north-side tavern that served porketta and italian sausage boats with Schinderle's rolls. Regarding the IM cornetti’s… Believe it or not, the local Econo Foods bakery makes cornetti, italian bread and hard rolls that are VERY similar to the old Schinderle’s bakery! I always call and order for the freshest if I am serving porketta etc… they soften overnight but crisp up nicely if put in a warm oven for a couple minutes. I too grew up spoiled by the Schinderle’s bakery and my grandparents owned a local north-side tavern that served porketta and italian sausage boats with Schinderle’s rolls.

]]> By: angie koshinski http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-1227 angie koshinski Tue, 03 May 2011 13:12:13 +0000 http://marialiberati.com/?p=1420#comment-1227 Paula, I saw your note regarding Schinderle's bakery. I'm working on my family tree and my grandmother is a Schinderle from Iron Mountain. Would you be able to tell me anything about the bakery? Thank you! Paula, I saw your note regarding Schinderle’s bakery. I’m working on my family tree and my grandmother is a Schinderle from Iron Mountain. Would you be able to tell me anything about the bakery? Thank you!

]]> By: Ron Naccarato http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-825 Ron Naccarato Sun, 02 Jan 2011 17:43:00 +0000 http://marialiberati.com/?p=1420#comment-825 Anna and all, I have been on a mission to discover what anna refers too ( “cornetti” as form of bread,triangular in shape,crusty on the outside and as he puts it “deadly good and soft” on the inside.) I too grew up 2nd gen Italian in Windsor ontario on "Via Italia" Erie Street and the Columbo Bakery used to make Cornetti buns which were a sort of dinner roll. they were made with 3 points and obviously rolled then two were placed on each other to form a triangle. Anyway they are crispy on outside and the bread flesh was so soft you couldn't make a sandwich out if it...it collapsed so easily. This was not a crossant by any stretch..but like all you im looking for a recipt fot this too Ron Anna and all,

I have been on a mission to discover what anna refers too ( “cornetti” as form of bread,triangular in shape,crusty on the outside and as he puts it “deadly good and soft” on the inside.) I too grew up 2nd gen Italian in Windsor ontario on “Via Italia” Erie Street and the Columbo Bakery used to make Cornetti buns which were a sort of dinner roll. they were made with 3 points and obviously rolled then two were placed on each other to form a triangle. Anyway they are crispy on outside and the bread flesh was so soft you couldn’t make a sandwich out if it…it collapsed so easily. This was not a crossant by any stretch..but like all you im looking for a recipt fot this too
Ron

]]> By: gretchen forsell http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-796 gretchen forsell Tue, 07 Dec 2010 20:38:36 +0000 http://marialiberati.com/?p=1420#comment-796 Found a picture of what looks like I ate as a kid. I am going to try and locate the book and try the recipe. This is the closest I have ever come to seeing a cornetti!! The Modern Baker by Nick Malgieri Found a picture of what looks like I ate as a kid. I am going to try and locate the book and try the recipe. This is the closest I have ever come to seeing a cornetti!!
The Modern Baker by Nick Malgieri

]]> By: gretchen forsell http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-795 gretchen forsell Tue, 07 Dec 2010 20:14:37 +0000 http://marialiberati.com/?p=1420#comment-795 Oh Paula, I too grew up in Iron Mountain and would do anything for a bag full of cornetti's. I have asked some folks in IM and they can't find them either. If you find something please post. I too don't want a pastry, I want crust bread with soft bread inside. Oh I am dreaming about it even now!! Oh Paula, I too grew up in Iron Mountain and would do anything for a bag full of cornetti’s. I have asked some folks in IM and they can’t find them either.
If you find something please post. I too don’t want a pastry, I want crust bread with soft bread inside. Oh I am dreaming about it even now!!

]]> By: Maria Liberati http://www.marialiberati.com/2009/11/03/how-to-make-italian-cornetti/comment-page-1/#comment-693 Maria Liberati Tue, 28 Sep 2010 15:08:53 +0000 http://marialiberati.com/?p=1420#comment-693 Paula: thanks for 'visiting' and your post! I never realized how many people were 'secretly in love' with cornetti as I am..I say secretly because I had never heard anyone talking about them in the US till I began writing about them. Yes the ones you describe are the ones that are rustic and are hard on outside, soft inside and then there are the cornetti that are served in the coffee bars in Italy which resemble a type of croissant,so they are flaky but with a lot less butter-so they are not as heavy. My recipe on the site is meant to resemble the rustic ones, the ones that are more of a pastry are made by Italy's most talented pastry chefs and take a lot longer to make and are a bit more complicated. And yes I have been working on finding a product that is very similar to what is produced in Italy that can be shipped to addresses in the US fresh or frozen..check back I will certainly mention this in the blog... Maria Paula: thanks for ‘visiting’ and your post! I never realized how many people were ‘secretly in love’ with cornetti as I am..I say secretly because I had never heard anyone talking about them in the US till I began writing about them. Yes the ones you describe are the ones that are rustic and are hard on outside, soft inside and then there are the cornetti that are served in the coffee bars in Italy which resemble a type of croissant,so they are flaky but with a lot less butter-so they are not as heavy. My recipe on the site is meant to resemble the rustic ones, the ones that are more of a pastry are made by Italy’s most talented pastry chefs and take a lot longer to make and are a bit more complicated. And yes I have been working on finding a product that is very similar to what is produced in Italy that can be shipped to addresses in the US fresh or frozen..check back I will certainly mention this in the blog…
Maria

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