The Sfogliatella
In Naples, even desserts have character.
And the sfogliatella — the undisputed queen of Neapolitan pastry — has character to spare. In fact, it has two: riccia and frolla.
Two shapes, two textures, two intertwined stories. But one soul: fragrant, aromatic, and irresistibly Neapolitan.
A story born in silence
The sfogliatella was born in the cloister.
Legend has it that around the 17th century, in the monastery of Santa Rosa on the Amalfi Coast, a nun invented a dessert to avoid wasting semolina cooked in milk. She added ricotta, sugar, candied fruit, and a pinch of magic. She wrapped it in a thin dough, baked it, and the first sfogliatella was born.
But it was Naples that turned it into a myth.
In the 19th century, the recipe reached the city, where it was refined, adapted, and spread. Thus the riccia was born. And soon after, the frolla: softer, more secret, more intimate.
Two versions, two personalities: one extroverted and theatrical, the other shy and sweet. Just like Naples itself.
Riccia or frolla?
The riccia is a golden spiral of ultra-thin, crisp and aromatic pastry, enclosing a warm, enveloping filling.
The frolla is a soft, velvety shell that holds the same heart, but with a gentler, almost whispered approach.
Some swear undying loyalty to the riccia, others would never give up the delicate charm of the frolla. But in Naples, you don’t choose between the two: you enjoy them both. One after the other.
With powdered sugar, of course.
An everyday ritual
The sfogliatella is not a ceremonial dessert.
It’s a morning ritual, an afternoon pause, a gift for those coming from afar.
It should be eaten warm, fresh from the oven, with your hands and without hurry. It should be listened to, as it crackles beneath your teeth.
And most of all, it should be shared — like all good things in Naples.
The sfogliatella is more than just a dessert. It’s a story in the shape of a shell, a symbol that smells of home and artisan genius.
It’s one of those flavours that, once tasted, stay with you forever.
