Millefoglie Strachin®

Millefoglie Strachin® was created by Ernesto Perbellini in the 1950s. Italians are often confused by its name as the similar sounding ‘stracchino’ is a soft cheese. In fact no cheese is used to make this dessert, the word ‘strachin’ derives from local Veronese dialect and literally means ‘to tires’, and is used to describe the light soufflé cream that flattens quickly after it is made. For this reason the cream sandwiched between three layers of sweet pastry with added crumbed amoretti biscuits is made on the spot and is only available in the Bovolone and Isola Rizza shops.