Origin place card
Campania (regionale)
Verified history
The source calls the classic recipe very old and elaborate; no dated history is given.
Ingredients
Sponge cake (eggs, sugar, lemon, ammonia, vanilla), apricot jam, sugar glaze; 'a cassata' version with ricotta cream, chocolate, candied fruit, cinnamon, maraschino.
Method
Whipped egg batter piped into ~14 cm folded strips, baked ~10 min to oval shape, cooled, glazed underneath, brushed with apricot jam, re-glazed and dried.
Why travel for it
This is the pastry that should make readers look into old Campanian shop windows rather than only chase the famous sfogliatella.
Editorial warning
Do not force a single definitive version: classic apricot-glazed and cassata-filled raffioli both need variant cards. | No ritual is stated on this page; history is generic antiquity; territory regional.
Fieldwork questions
Find pastry shops still making both versions; document glaze texture and whether apricot jam remains standard.