and in the morning

 This is the B&B...it's right on the water. It is inside a tiny door ...

breakfast

My favorite, Sfogliatelle...and I am told there are 2 types.
n Italy, there are two types of sfogliatelle: One that looks like a shell and is called ricce (curly) and another that's round and smooth called lisce (smooth).

In Italian cuisine, Sfogliatelle (pronounced sofol-j'ah-TEL-e) (IPA: [sfoiʎ:a'tele]) are filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "so many leaves/layers", and this describes the dessert fairly well as the original texture resembles leaves piled on each other.

Sfogliatelle are created by rolling out dough very thin and slathering it with shortening (or, more authentically, strutto - rendered pork fat). The dough is then carefully rolled up (like a jelly roll), which creates the many layers. It is then cut into thin discs. The center of the disc (which looks like a roll of ribbon) is pushed out to make room for a pocket of filling. The filling is usually orange-flavored ricotta. Sometimes, other fillings, such as almond paste, can also be used for a different taste. A common additive is citron.

The dough is sealed around the filling, and the pastries are then baked in a special way to make them crispy on the outside and to give them their characteristic ridges as the layers of dough separate. 

Not sure what this one is called.