In Naples, the cornetto is much more than a simple baked good for breakfast. Here, the cornetto is a unique gustatory experience, that tastes of tradition and pleasure. The Neapolitan cornetto is still eaten hot and fragrant, just out of the oven, and is often paired with a good coffee.
The first bite is a discovery of incredible flavors: the crunchiness of the outer crust clashes with the softness of the filling, which can be jam, custard or chocolate. The intense aroma that emanates from the freshly baked cornetto is irresistible.
Furthermore, the artisanal Neapolitan cornetto is prepared with high quality ingredients and following traditional recipes passed down from generation to generation. The mastery of Neapolitan pastry chefs shines through in the unique flavor of this product, which has become a symbol of the city's culinary culture.
There is something magical about eating an artisanal Neapolitan cornetto, immersed in the unique atmosphere of Naples. The cornetto becomes a moment of pleasure and sharing, an experience to be savored slowly, savoring every bite.

The main difference between the puff pastry cornetto and the soft dough one is in the consistency of the dough used to prepare it.
The puff pastry cornetto is made with puff pastry dough, which is made with butter and flour. The dough is rolled and folded back on itself several times to create a series of thin, crispy layers. During baking, the water contained in the butter evaporates, creating a series of air bubbles that give the cornetto its characteristic flaky and crispy texture.
The consistency of the brioche dough is softer and lighter than that of the puff pastry cornetto which instead is crunchier and more brittle. In addition, brioche has a sweet buttery flavor, while the puff pastry cornetto has a more neutral flavor letting the chosen filling shine.
In general, the puff pastry cornetto is crunchier and more brittle than the brioche one, which is softer and lighter. Both types of cornettos can be filled with jam, custard or chocolate, it's an embarrassment of riches!
As always, preference is simply a matter of personal taste - we find both excellent, especially when enjoyed where we recommend!

If you want to try some of the best cornettos in the city, you must absolutely try those from Zio Rocco, the Top Neapolitan cornettos.
Head to the pastry shop of Zio Rocco Lab in Naples, near the Central Station. It is considered one of the best pastry shops in the city.
Zio Rocco is a unique pastry shop, founded by Rocco Cannavino, who has been passionate about pastry since a young age. At just 13 years old, Rocco would spend afternoons in the small neighborhood bakery workshop in Quartieri Spagnoli, where he began learning the secrets of the pastry art.
The rest continues below with the story of Zio Rocco...