Are the croissants made in-house?
cor-NET-ti — three syllables, double 't'. Stress on second syllable.
In a bakery or bar when you want to know if the croissants are freshly baked on the premises or from an industrial supplier.
Artisan Italian cornetti ('fatti in casa' or 'artigianali') use proper laminated dough with butter, made in stages over 2–3 days. Industrial cornetti (found in most bars) come frozen and re-baked. The difference in taste and texture is enormous.
Sono sfogliati?
Are they flaky/laminated?
'Sfogliato' = laminated dough with visible layers — the mark of an artisan cornetto
Con burro o margarina?
With butter or margarine?
The fundamental quality question — butter cornetti are incomparably better
Avete il cornetto integrale?
Do you have the wholemeal croissant?
'Integrale' = wholemeal flour — increasingly offered as a healthier option
The artisan Italian cornetto revival is one of the great food trends of the 2010s–2020s. After decades of industrial supremacy, small bakeries are reintroducing proper laminated-dough cornetti with butter, natural leavening, and seasonal fillings. Finding one is worth making a detour.