The Ischitan Cornetto
A Sweet Taste of Ischia
If you want to understand a little of what life on Ischia tastes like, there is a simple place to start: a warm Ischitan cornetto.
For many islanders, the cornetto is not simply something to have for breakfast. It is connected to memories, nights out, crowded bars and those moments when the island is still awake long after midnight.
When I think of the Ischitan cornetto, my first memory is of crowded bars at night, just after leaving a nightclub. You would find yourself standing among other people, still talking about the night, with a cornetto filled generously with Nutella and a glass of cold milk. Probably not the lightest thing to eat before going to bed, but at that moment it felt absolutely perfect.
And this is perhaps the first thing worth knowing: the Ischitan cornetto is not exactly a croissant.
The dough is different. A French croissant is almost entirely about delicate layers of laminated pastry, while the Ischitan cornetto has a different character. It combines layers of pastry with a softer, heavier dough, giving it a more substantial texture. It is also sweeter and creamier, and when you bite into a well-made one, you should not feel as if you are simply eating bread.
The classic fillings are part of the experience too. Nutella is probably the choice that needs no introduction, especially for those late-night cornetti. You can also find them empty, for those looking for something simpler — although calling an Ischitan cornetto "light" is probably stretching the definition of the word.
But if there is one combination that, in my opinion, represents the Ischitan cornetto better than any other, it is Chantilly cream and sour cherry. The softness of the cream, the sweetness and acidity of the amarena, and the sugar scattered generously over the top create something that is unmistakably part of the island's pastry tradition.
For me, the cornetto is almost more of a dessert than a breakfast pastry. Yet on Ischia it belongs perfectly to the morning ritual. And it has one practical advantage: if you have one around eight in the morning, it can easily keep you satisfied until lunchtime.
Where to try an Ischitan cornetto in Ischia
There is no single place that defines the Ischitan cornetto. One of the beautiful things about the island is that different bakeries and bars have their own interpretation, and finding your favourite can become part of the experience.
The cornetti in the photographs accompanying this article are from Forno Romeo in Lacco Ameno. We do not sell cornetti at Gabbiano Beach, but I particularly like buying them from Romeo because they are well laminated, relatively light compared with many others, and have a very pleasant dough.
There are plenty of alternatives, though.
La Dolce Sosta in Ischia is another place worth trying. When their cornetto is served warm, it can be something truly special.
In Forio, there are several names that locals know well, including Thomas, Bar Calise and Bar La Lucciola. A freshly baked, well-cooked cornetto from La Lucciola, still warm, is one of those simple pleasures that can make an ordinary morning considerably better.
Another option is Bar Vittoria, where the cornetti are well risen and made by a pastry chef who previously worked as the main pastry maker at the historic Bar Calise in Ischia, a long-standing meeting place for islanders.
And then there is the late-night version.
If you want to experience the cornetto as part of Ischia's nightlife, Oro Fondente, a pastry shop in the Scentone area of Forio, is one of the places to remember. It stays open until late into the night, catering to people enjoying Forio's nightlife. At that hour, a warm cornetto can become something completely different from breakfast: it is the final little ritual before going home.
What makes a good Ischitan cornetto?
For me, the test is quite simple.
A good Ischitan cornetto should still be enjoyable even a few hours after it has come out of the oven. It should retain its softness and character without becoming hard. Most importantly, it should never give you the impression that you are simply eating bread.
The layers should be there, but so should the softness of the dough. It should be sweet, rich and satisfying without becoming heavy in the wrong way.
And when it is freshly baked and still warm, especially when filled with Chantilly cream and amarena, there is very little else you need to add.
Perhaps that is why the Ischitan cornetto has survived so well. It does not try to be sophisticated. It is not a pastry created to impress tourists. It is something that belongs to everyday life on the island — at breakfast, after a night out, at a bar with friends, or simply picked up from a bakery while walking through town.
If you come to Ischia, try one.
Not because it is a famous attraction, but because sometimes the best way to understand a place is to eat what its people have been eating for years.
And if you happen to find one still warm, filled with Chantilly cream and amarena, don't think too much about it. Just eat it.
By Gabbiyaah
Where else to discover Ischia
If you are planning a trip to the island, you can continue exploring our Ischia Guide, where we collect places, food and experiences that we believe are worth discovering beyond the usual tourist recommendations. The Ischia Guide
For food lovers, you can also discover our guide to what to eat in Ischia, including some of the island's traditional dishes. What to Eat in Ischia
And if you want to discover the island through its beaches, we have also collected our selection of the best beaches in Ischia. Best Beaches in Ischia
For a different side of Ischia, our article about where to watch the sunset on the island explores some of the places where the day ends in the most beautiful way. Sunset in Ischia
The Ischia Guide What to Eat in Ischia Best Beaches in Ischia Sunset in Ischia
FAQ — The Ischitan Cornetto
Is the Ischitan cornetto the same as a croissant?
No. Although they share the idea of laminated pastry, the Ischitan cornetto has a different dough and texture. It combines flaky layers with a softer and more substantial dough, making it different from the classic French croissant.
What is the traditional filling of an Ischitan cornetto?
One of the combinations most representative of the Ischitan cornetto is Chantilly cream and amarena, often finished with a generous sprinkling of sugar.
Can you find Nutella-filled cornetti in Ischia?
Absolutely. Nutella is one of the most popular fillings, particularly for the late-night cornetto traditionally enjoyed after an evening out.
Is the Ischitan cornetto a breakfast food?
Yes, although it can easily feel more like a dessert. It is commonly eaten for breakfast, but on Ischia it is also strongly associated with late-night stops at bakeries and bars.
Where can I try a good Ischitan cornetto?
Some of the places mentioned in our experience include Forno Romeo in Lacco Ameno, La Dolce Sosta in Ischia, Thomas, Bar Calise, Bar La Lucciola and Bar Vittoria in Forio, as well as Oro Fondente for a late-night cornetto.