In Campania, the most common croissants are divided by dough into 3 different types: 1) Italian style croissants; 2) Croissants made with puff pastry; 3) Ischia style croissants. The latter were born in Ischia from the pastry art of the Calise family.
The three types of croissants have different ingredients inside their dough: the croissant is made with flour, butter, powdered milk, baking powder, salt and water.
The Italian style croissant and the Ischia style croissant, on the other hand, have different basic ingredients and are made by combining flour, butter, eggs, honey, yeast, flavourings and salt.
The Italian croissant, as well as the Ischia croissant, differs from the croissant for the presence of eggs in the dough.
Despite the differences in processing and despite the diversity of ingredients, the three types of croissant have one thing in common, namely the filling, which must be consistent and fill the inside of this delicacy that pampers Italians from breakfast.
There are various filling variants ranging from the most caloric (cream and Nutella, Nutella and pistachio and various combinations of mouth-watering creams), to the lightest (honey or sugar-free jam). Even the basic dough of the Italian-style croissant, in recent years, has encountered some variants useful to meet the many needs of customers: among the most popular are the wholemeal croissant and the cereal croissant.
