Up here in the Alpine region the breakfasts are not at all heavy....
First a nice large BOWL of caffè latte (espresso + hot milk)
Mocka coffee maker
The average Italian will then break dried toast bicuits (fette biscottate) into this or will dunk a nice fresh brioche (sweet croissant).
Here is a very easy recipe to make the sweet croissant....
Preparation:
Preheat oven to 200°C (400°F).
Roll pastry out and cut into 6 rectangles. Cut each rectangle diagonally in half, to make 12 triangles.
Spoon a little jam/chocolate (Nutella) onto the
centre of each triangle.
Roll each triangle in on itself from the middle, to make a croissant shape.
Cover an oven tray with greasproof paper and arrange croissants on top.
Brush each croissant with beaten egg yolk and a little milk to glaze.
Put in middle of oven and cook for 12 minutes.
Enjoy!