The Neapolitan sfogliatella is one of the most famous and beloved sweets of the Neapolitan culinary tradition, but its origin is shrouded in mystery. There are several legends about its birth, but the most accredited story says that the sfogliatella was created in the 18th century by the nuns of the Santa Rosa monastery in Conca dei Marini, on the Amalfi Coast. It is said that the nuns devised the recipe to use up leftovers of puff pastry and ricotta, which were used to prepare the sweet. The sfogliatella quickly spread throughout Campania, and particularly in Naples, where it became a symbol of the local pastrymaking tradition. Over time, the original sfogliatella recipe has been modified and enriched with new ingredients, such as custard cream, fresh ricotta, candied fruit, dried fruit and cinnamon. Today, the Neapolitan sfogliatella is a sweet appreciated not only in Italy but around the world, and it represents a delicious expression of Neapolitan culture and culinary tradition.

There are mainly two variants of sfogliatelle, each with its own unique characteristics.
The Sfogliatella Riccia is characterized by its unique shell shape and its crispy puff pastry filled with a cream made from ricotta, semolina, sugar and candied fruit. Its shell shape is believed to have been inspired by the ruffled edge of a seashell or, as some claim, by the shape of a fertile vagina.
Shortcrust pastry, on the other hand, is a sweet dough made from butter, eggs, sugar and flour. It is generally used to make cookies and tarts. Shortcrust is soft and crumbly, while the Sfogliatella Riccia is crispy and crumbly on the outside, both with a soft, creamy filling.
Which is better is just a matter of personal taste - we find them both exceptional especially when eaten where we reveal!

To eat excellent sfogliatella in Naples there is an embarrassment of riches but we reveal where to eat the best, which you can't not try when visiting our beautiful city.
Head to the Pasticceria f.lli Attanasio bakery in Naples, near the Central Station. It is considered one of the best traditional bakeries in the city. Founded in 1930, Attanasio pastry shop is famous for its sfogliatelle which are prepared with high quality ingredients and following the ancient techniques of Neapolitan pastry making.
Unfortunately prepare for a small wait as the place is always very crowded - everyone wants Attanasio's sfogliatella and it's absolutely worth it!