Some delicious sfogliatelle riccia.
The Neapolitan sfogliatella is one of the most beloved symbols of Neapolitan pastry making. This dessert, which can be found in two main variations – the sfogliatella riccia and the sfogliatella frolla – is appreciated for its crunchiness and its rich and aromatic filling.
The origins of the sfogliatella date back to the 18th century, when it was first created in the monastery of Santa Rosa, on the Amalfi Coast. The original recipe included a filling of semolina, ricotta, sugar, candied fruit and herbs, enclosed in a crunchy puff pastry. Later, the recipe was perfected and brought to Naples, where it quickly became popular.
Sfogliatella Riccia: this variant is characterized by a very thin and crunchy puff pastry, which envelops the filling in overlapping layers. The preparation requires great skill and patience, as the pastry must be worked for a long time to obtain the right consistency.
Sfogliatella Frolla: in this version, the puff pastry is replaced by a soft and crumbly shortcrust pastry. The filling remains the same, but the overall texture of the dessert is softer and less crunchy than the sfogliatella riccia.
The sfogliatella filling is a true triumph of flavors. The main ingredients include semolina, ricotta, sugar, eggs, candied fruit and flavorings such as cinnamon and vanilla. This mix creates a perfect contrast with the crunchiness of the pastry, making each bite a unique experience.
The Neapolitan sfogliatella is perfect for a delicious breakfast or as a dessert to enjoy at any time of the day. Traditionally, it is served hot, freshly baked, and dusted with icing sugar. Accompanied by a good Neapolitan coffee, it represents a true ritual of pleasure.

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Sfogliatella (in Neapolitan: ‘a sfugliatèlla) is a typical dessert from the Campania pastry shop and comes in two main variants: it can be curly, if prepared with puff pastry, or shortcrust pastry, if prepared with shortcrust pastry. In 1818, Pasquale Pintauro, a Neapolitan pastry chef, came into possession of the secret recipe of Santarosa, bringing the dessert to Naples, making some changes to the recipe, used to this day, and introducing the shortcrust pastry variant.
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