Sfogliatella

Sfogliatella is the undisputed champion of Neapolitan pastry art. It is not possible to think of going to Naples without tasting the Neapolitan sfogliatella, at any time of the day: for breakfast with coffee or cappuccino, after lunch to sweeten the palate, or as a dessert after dinner. One rule: the sfogliatella should be enjoyed piping hot!

There are two variants of sfoglietelle: a) the riccia (curly) sfogliatella , prepared with puff pastry, crunchy and filled with semolina, ricotta, candied fruit, milk, eggs, and sugar; b) the frolla (shortcrust) sfoglietella in which the ingredients are enclosed in a soft shortcrust pastry dough. Today in Naples you can find both along with the ad arte (artistic) ones served in some pastry shops, considered the sacred cows of the sfogliatella.