Naples’ Sfogliatella: where to eat

The Naples’s sfogliatella was originally baked by the nuns of the Santa Rosa monastery, between Furore and Conca dei marini. The recipe was later modified by the Neapolitan baker Pintauro in the 1800s.

Since then, this pastry has become one of the Neapolitan symbols, with its two variants: riccia (curly) and frolla.

The Naples’ sfogliatella is stuffed with ricotta cheese cream, semolina and candied fruit.

On the outside, the sfogliatella can be either “riccia” when has multiple layers of crunchy puff pastry, or “frolla”, when it is made with shortcrust pastry and is served still warm.

You can find Naples’ sfogliatella everywhere in the city; every single coffee bar offers it. Nevertheless, there are some must-see places where you HAVE absolutely to try it.

The best place is definitely Pintauro in via Toledo, a bakery run by the heirs of the man who “created” the sfogliatella.

And here’s a list of places where you can enjoy a great sfogliatella: Scaturchio in Piazza San Domenico Maggiore, Sfogliatella Mary in via Toledo too, Sfogliate e sfogliatelle in via San Gregorio Armeno, Carraturo in via Casanova, and much more, each of them in the historic centre of Napoli.