While pizza may be Naples' most famous culinary export, its pastry tradition (pasticceria) is equally rich and delicious. At Quartino Napoletano, we introduce you to this sweet world every morning with our breakfast of fresh Neapolitan pastries. Here's a guide to the must-try treats.
The Sfogliatella: A Shell-Shaped Masterpiece
The queen of Neapolitan pastries, the sfogliatella ('small, thin leaf'), comes in two forms: Riccia (curly), with its iconic shell-like shape made of many crispy layers, and Frolla, a smooth, shortcrust pastry. Both are filled with a rich mixture of ricotta, semolina, sugar, and candied citrus peels. Trying both is a delicious necessity.
The Babà: Soaked in Rum
A soft, mushroom-shaped sponge cake soaked in a syrup made of rum, sugar, and citrus. The babà is a decadent and beloved treat. You can find them plain, filled with cream, or topped with fruit. It's a true taste of Neapolitan indulgence.
Pastiera Napoletana: The Scent of Easter
Traditionally an Easter cake, the Pastiera is now available year-round. It's a shortcrust tart filled with a mixture of ricotta, boiled wheat berries, eggs, and flavored with orange flower water, creating a unique and fragrant dessert.
Where to Indulge
Historic pastry shops like Scaturchio and Pintauro are institutions in Naples. We can direct you to the best pasticcerie in the Centro Storico, where you can watch artisans at work and sample these incredible creations fresh from the oven. It's the sweetest part of any Neapolitan adventure.
