LA SFOGLIA TAIPEI

義大利經典甜點 隆重登台

來自義大利托斯卡納、擁有悠久歷史的經典千層酥點，如今終於在台灣登場——目前僅限台北獨家販售。

在 La Sfoglia，主廚以細膩手法層層堆疊香脆酥皮，夾入濃郁、令人回味的內餡，忠實呈現這款經典的托斯卡納傳統早餐甜點。每一份千層酥皆為當日新鮮現做，數量有限，售完為止。

誠摯邀請您蒞臨品嚐，體驗最純粹的義式風味——我們期待您的光臨！

A Beloved Italian Dessert Has Arrived in Taiwan
An age-old traditional mille-feuille pastry from Tuscany, Italy has finally arrived in Taiwan — and for now, it's exclusively available in Taipei.
At La Sfoglia, our chef delicately layers crisp, flaky pastry with a rich and memorable filling, authentically recreating this classic Tuscan breakfast delight. Each pastry is freshly made daily and available only while supplies last. We warmly invite you to come and experience this taste of Italy — we look forward to welcoming you!

托斯卡納千層酥的起源

托斯卡納千層酥源自義大利托斯卡納地區的傳統糕點文化。從十九世紀到二十世紀初期，這款酥點開始出現在各地的麵包店和鄉村市集中，作為可現吃或帶回家的烘焙點心。當時它並沒有固定的外型——酥皮經折疊、封口並以手工劃痕處理，展現出質樸卻獨具風格的外觀。

隨著時間推移，這款千層酥逐漸傳播至托斯卡納以外的地區，特別是由當地移民帶往羅馬。在羅馬的麵包店中，它被稱作 ciavattoni，名稱可能源自其外型與「拖鞋麵包」（ciabatta）相似。

自1960至70年代以來，甚至直到今日，托斯卡納千層酥依舊因其份量十足、樸實真誠的風味而深受喜愛。

Tuscan sfoglie have their roots in the traditional pastry-making of Tuscany

During the 19th century and into the early 20th, these pastries began appearing in bakeries and at village fairs as oven-baked treats to enjoy on the spot or take home. They didn’t have a standard shape—the pastry was folded, sealed, and hand-scored, giving them a rustic yet distinctive appearance. Over time, Tuscan sfoglie spread beyond the region, particularly to Rome, brought by Tuscan migrants. In Roman bakeries, they became known as ciavattoni, likely due to their resemblance to ciabatta (slipper-shaped bread). In the 1960s and 1970s—and still today—they are loved for their generosity, simplicity, and authenticity.