[1]CAPATTI A, MONTANARI M. Italian cuisine: a cultural history[M]. New York: Columbia University Press, 2003.[2]HELSTOSKY C. Pizza: a global history[M]. London: Reaktion Books, 2008.[3]MONTANARI M. Italian identity in the kitchen[M]. New York: Columbia University Press, 2013.[4]ROMANO R, et al. “Sfogliatella riccia napoletana”: realization of a lard-free and palm oil-free pastry[J]. Foods, 2021, 10(7): 1-12.[5]Quartino Napoletano. A food lover’s guide to neapolitan pastries[EB/OL]. (2023)[2026-04-18].[6]ROBERTSON G L. Food packaging: principles and practice[M]. Boca Raton: CRC Press, 2016.[7]KLIMCHUK M R, KRASOVEC S A. Packaging design: successful product branding[M]. Hoboken: Wiley, 2012.[8]MANZINI E. Design, when everybody designs[M]. Cambridge: MIT Press, 2015.