Italia Squisita : French Croissant vs Italian Cornetto with Michael Bartocetti and Rocco Cannavino

They are the food par excellence of French and Italian breakfast. They are two small, leavened products as similar in preparation as they are different when consumed. But they are also a reflection of the style and blend of two of the greatest European gastronomic cultures.

Michael Bartocetti, Four Seasons George V's Pastry chef in Paris, and Rocco Cannavino, owner of Zio Rocco Lab Store in Naples, tell the story, the differences and the techniques hidden between the soft layers of the Italian cornetto and the French croissant.

An unprecedented comparison to understand the great pastry without prejudices and boundaries, thanks to the two most famous leavened products in the world.