Neapolitan pastry is a true masterpiece of sweetness, tradition and creativity. This excellent culinary tradition, with roots in past centuries, is one of the jewels of Italian cuisine and never ceases to amaze us with its variety of flavors, shapes and colors. The origins of Neapolitan pastry date back to ancient times, when the city of Naples was one of the main gateways to the Mediterranean. The culinary influences of the civilizations that passed through this city are clearly reflected in the traditional Neapolitan sweets. From the ancient Romans to the Greeks, Byzantines, Arabs and Spaniards, each people left their mark on Neapolitan pastry.

One of Naples' most famous sweets is undoubtedly the Babà, a soft and rum-soaked cake with a fascinating story. Legend has it that babà was invented by a Polish pastry chef named Stanislaus Leczinski who lived in Naples in the 18th century. This cake has become an icon of Neapolitan pastry making thanks to its unique shape and delicious flavor.
Another sweet loved by Neapolitans is the Sfogliatella, a puff pastry shell filled with ricotta, custard or candied fruit. This sweet is a true symphony of flavors and textures, and every bite is a sensory discovery. Sfogliatelle are often decorated with powdered sugar, creating the perfect contrast between the crisp puff pastry and the filling's softness. We can't forget the delicious sfogliatelle ricce either, a variant of the classic sfogliatelle differentiated by their ruffled shape and orange blossom aroma.
Neapolitan pastry is also famous for its biscuits, like ricciarelli, roccocò and mostaccioli. These sweets are perfect for accompanying a Neapolitan coffee and are often chosen as gifts during holidays.
The "Zeppole di San Giuseppe," on the other hand, are a true ode to indulgence, particularly loved during Carnival season. These fried or baked sweets are dusted with powdered sugar and can be filled with custard or other variants. Their soft consistency and sweet flavor make them irresistible, and it's hard to stop eating once you've started.
But Neapolitan pastry is not limited only to sweets. Savory pies like pizza rustica and the Pastiera Napoletana are also an important part of the city's culinary tradition. In particular, Pastiera is an Easter cake made with boiled wheat, ricotta and candied fruit. Its unique flavor makes it an unmissable dish during Easter celebrations.

Neapolitan Pastry is a true culinary heritage that continues to delight whoever tastes it. Its history rich in cultural influences, the creativity of pastry chefs and the Neapolitans' passion for food are reflected in every bite of these delicious sweets. In Naples there is a place that embodies the perfection of Neapolitan pastry: Pasticceria Bellavia. This symbol of sweetness offers an extraordinary gastronomic experience enriched by a warm welcome.
The Pasticceria Bellavia is indeed a paradise for sweet lovers. When crossing the threshold of this fascinating establishment, one finds themselves immersed in an atmosphere of tradition and passion for pastry making. The first impression is the irresistible aroma of sweets just out of the oven, which seduces the senses and whets the appetite. Each product is an artisanal masterpiece, made with high quality ingredients and craftsmanship handed down from generation to generation.
It's nice to remember when in 1925 Antonio Bellavia moved from Palermo to Naples bringing with him the scents, colors and flavors of a land that has always made taste a cult. He soon began delighting the most refined palates by blending the Sicilian pastry tradition with the Neapolitan one, immediately achieving great success among Neapolitans. Later, with the help of his eldest son Vincenzo and second son Giuseppe, the company expanded, opening a new sales point in Vomero and Rione Alto, hilly areas of the city that became its main venues.

The variety of sweets offered at Pasticceria Bellavia is amazing and truly inviting. You'll find it hard to contain your appetite! May sweetness be with you.