Sfogliatella Riccia Napoletana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Sfogliatella Riccia · Naples
Sfogliatella riccia is a shell-shaped pastry of thin, crinkled lard-brushed dough coiled around a filling of semolina, ricotta, candied citrus and cinnamon, baked until shattering-crisp on the outside and custardy within.
Sfogliatella was created by the nuns of the Santa Rosa convent in Conca dei Marini on the Amalfi Coast around 1700; the recipe reached Naples in the 1800s when pastry cook Pasquale Pintauro adapted it for his Via Toledo shop, and the Neapolitan version became the city's definitive pastry.
Where to eat in Naples:
- Pasticceria Attanasio
- Scaturchio
- Sfogliatella Mary
- Gran Caffe Gambrinus