Sweet typical pastry bell, rich and fragrant, is proposed in two versions: the Riccia sfogliatella, the primigenia and original triangular shape, formed by crisp layers of puff pastry, and the sfogliatella Frolla, round and less scenic, round and made with soft and delicious shortcrust pastry. In addition to these two traditional versions were also born lobster tails, curly puffs with a larger and elongated shape, full of cream, chantilly cream or chocolate spreadable cream.

Surely you can not go to Naples without being able to taste the Neapolitan sfogliatella, in any bar or pastry shop you can taste it at any time of the day.

The sfogliatella was born in the eighteenth century in the convent of Santa Rosa da Lima, on the Amalfi Coast, between Furore and Conca dei Marini in the province of Salerno. The story goes that one day a nun noticed that some semolina paste cooked in milk had left in the convent’s kitchen and instead of throwing it, she added dried fruit, sugar and lemon liqueur, obtaining a filling. It was then used a cap of puff pastry to cover the filling and was all stored in a hot oven.

The dessert took the name of Santarosa in honor of the saint to whom the convent was dedicated and was very successful among the inhabitants of the areas near the convent, in fact, after some time the nuns also decided to sell it in exchange for offers to the inhabitants of the coast.

In 1818, the Neapolitan pastry chef Pasquale Pintauro, came into possession of the secret recipe of Santarosa, bringing the cake to Naples, slightly changing the recipe, eliminating the custard, the black cherry and the protuberance superior to hood of monaco. He thus introduced the riccia-frolla variant inventing the sfogliatella.