Wow!! I read the reviews and was a sceptic normally when u see a line it tells u that it's worth…read morethe wait. I was not sure being not from Naples but WOW!!! My mouth went in total shock once I tried 3 different pastries from here the crème that was used in these OMG! Worth the wait we went maybe 25 min before closing so the line was not that bad. I don't know Italian so I just pointed out what I wanted and got through the line fine. It's hidden on a back street and be prepared to wait on the street! Worth the wait if you are in Naples around Grimaldi stop!!!

I finally made it here before leaving Naples, and I'm so glad I listened to the locals! It's…read moreconveniently located right near the train station, making it an easy and essential stop-by. The Sfogliatella completely blew my mind. The flakiness was incredible, and the level of sweetness was a perfect match for my cappuccino. It is truly a must-have in Napoli! On the other hand, the Babà was just okay for me and wasn't quite my favorite compared to the pastry. Just a heads-up: the line is usually long, so make sure to give yourself plenty of time. My only regret is that I didn't buy a second sfogliatella for the road!

This place is simply amazing. We were on a tour of Capri and our tour guide highly recommended this…read moregelato shop away from the hustle and bustle of downtown Capri. We were told that this shop was the original that created the famous limoncello that Capri is known for today, and the flavors of their limoncello were unreal! Fresh juices, perfectly balanced with sugar and finely crushed ice made for a true refreshing drink. We also tried some of their sorbets, and selected the Lemon and Watermelon from their vast selection. Again, the quality here is unmatched by anywhere else we've tried in our lives. We were pleasantly surprised by this unassuming roadside stand off the beaten path. The workers here are hard-working and friendly. They spoke some English, which made it easier for us to order. If we ever visit Capri again, we'll for sure come back here!

Don't miss out this little cute shop while you walking to the Gardens of Augustus. Refreshing lemon…read moreslush always a good choice!!!!

Just happened to walk by here and then after looking at the place on my map I saw that I had it…read moresaved because it had a good Pastiera. Unfortunately they were all out on the Sunday evening when we went so ended up getting a different dessert. It was a of giant cream puff with some creamy filling inside. It was perfectly sweet and the puff was also fairly nice. A nice late night treat split between 4 of us.

Dropped by on a Sunday morning around 9:30am, since I was in the area and recalled this name coming…read moreup as one of the spots that served single slices of pastiera, which is baked ricotta cheesecake* with wheat berries, flavored with orange essence and bits of candied fruit (orange in Scaturchio's case). Traditionally this is eaten during Easter time, though this bakery carries it off season too. Though I carried it around for several hours in my bag, the texture was still pretty good at the end of the day, moist, strong citrus in the flavor department. Lightly sweet and rich from the ricotta. The wheatberries add a slight chewiness to the texture. They also carry a variety of other traditional desserts like rhum baba, sfogliatelle riccia and frolla, zeppola di San Giuseppe, coda d'angostura (lobster tail), cannolo Siciliano and others. The shop isn't large, pasty displays on the right, register on the left. Seating outside in the open plaza across the walkway. Service was just ok, I wouldn't say it was stellar. The ladies at the counter seemed in frowning moods, not exactly welcoming. When I didn't know to insert cash into the machine to pay, she just pointed at it until I got the idea. *I'm unsure why no websites refer to it as cheesecake and instead call it a pie or dessert filled with a ricotta cheese mixture. It looks and tastes essentially like a type of cheesecake to me...the overwhelming ingredient is cheese. Feels kinda misleading to not classify it as such bc I was under the impression that there would be more crust as a pie, of which it barely had any.

Since sfogiatelle is my absolute favorpastry, when I passed this pastry shop named La Sfogiatella,…read moreI had to stop in even though I had already eaten a sfogiatelle earlie that day! But hey, I'm in Italy and I can't get sfogiatelle in Portland, Oregon. Plus, the calories don't count when traveling! A sfogiatelle is made from laminated pastry cut into coin shapes, several coins layered on top of each other which creates a flaky shell. A mixture of ricotta slightly sweetened with powdered sugar and citron, typically orange, is paced on top and the coin is then folded over to resemble a clam shell. It's then baked and the shell is both buttery and super crispy while the ricotta is now slightly firm from baking. It's not too sweet which is exactly why I love them. Sfogiatelle originated by a nun in Naples and has become a symbol of Naples and they are found in abundance all over Southern Italy. Don't confuse a sfogiatelle with the American Lobster tail. While the outer shell is similar, the lobster tail has a larger shell and a dollop of Chou pastry is placed in the center before baking to puff up the core. Then after the shell is baked, pastry cream, not ricotta, is piped in. It's good, but it is not a sfogiatelle! They were created in the U.S. when Italian Americans could not acquire ricotta, so they improvised. Coming from an Italian family, my grandparents always brought a box of sf and cannoli for every holiday or special occasion. And of course we went to the bakery to get them even if it was not a holiday! So being in Southern Italy where my grandparents on both sides were born and lived, eating sfogiatelle and other foods from my childhood felt like they were still here with me as I visited the cities they were from. And the sfogiatelle from La Sfogiatella was superb in every way!

One of the specialties of Naples. Translated it means lobster tail…read more There are many many many thin layers of crisp dough with a delicate orange cream on the inside. They are served fresh out of the oven and are really tasty. read more about our Naples food tour on my site