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!

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

It's hard to miss when you're walking around. I have no idea how long they've been around, but they…read morelook like one of those "I've been around for 200 years but recently got a facelift" type of vibe. SFLOGLIATELLA is one of the signature items. It's crispy, thin, and has a crunchy texture. I sampled many of these throughout Naples, and liked the one from this place the most. Now that I think about it, it looks like a gigantic Turtle chip. Pro tip: go in the morning versus night time--it tasted way better fresh. Also, I think they can heat it up for you so that it's slightly warm. I got asked one time and not the second, so when they speak Italian and you have no idea what they're saying, just give them a nod. They might be asking if you want it heated up.

Dessert before dinner, always a winner…read more Ok that's not really a saying, though on the evening I dropped by La Sfogliatella Mary, it worked out! With Naples being the birthplace of sfolgiatelle, this shop (or stand really) popped up on several travel websites as one of the better places to try this local pastry. Located at the western entrance to the Galleria Umberto I arcade, it's a popular stop for both locals and tourists. While there wasn't a line, a steady flow of people came by to pick up treats. On a Saturday evening the crowds were out in full force, though since they close at 8:30pm, around 8pm they were starting to prep for closing, taking out some of the remaining pastries from the display. Fortunately I arrived when they were still taking customers, and the cordial staff was quick to grab a sfogliatelle riccia €2.50, ask if I was eating it here or taking it to go, heating it up slightly then passing it in a wax paper wrapper sprinkled with powdered sugar. While it looks similar to a lobster tail pastry, the texture is different and they originate from different parts of Italy. This spot offers both types of sfolgiatelle--the Riccia version: deep-fried, layered, with a crunchy outer shell shaped like a conical shell, and the Frolla version: similar filling with a tender short crust pastry shell in a rounded dome shape. Both are served warm with a sprinkle of powdered sugar. They also serve a variety of other traditional baked goods like pastiera, baba rum, zeppola forno, frolla sorrentina. Biting into the sfolgiatelle, the crunch factor was immediate, nothing subtle about that first bite of texture! The fragrance of orange permeates thru the ricotta filling, I'm a fan citrus infused desserts and really enjoyed the tidbits of candied orange peel and brightness coming thru. There was a generous amount of filling inside, so generous I wish there was more shell to balance it out! It was also on the richer side, especially with the pastry being fried, and the shell felt a tad more oily than I prefer. In general, from eating at other pasticerrias several days in the region, seems the typical sweetness level is greater than I'm accustomed to. That being said, I still ate almost all of it, and was glad for the opportunity to drop by and try this!

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.

The gentlemen that make the coffee. Specifically the Old guy that looks like Salvatore Tessio…read more... Is not friendly to those the don't speak Italian. There was no kindness in my attempt to place an order. He knew I didn't speak Italian and instead of being patient, he was rude and nasty.

Definitely the best Gelato in Italy! (We've tried a lot of Gelatos in Florence, Sorrento, Amalfi,…read moreRome) Nut & Chocolate flavor was the highlight! Husband, dad, brother and I all had the same one! It was so good, husband and I went back for a second cone after standing outside the place and finishing the first one. Also tried the Peanut Cream and Almond, Stracciatella and Cookies & Cream. All delicious and creamy flavors. One downside is that it looks like they give less volume of gelato if you take a single flavor instead of two different flavors (even if it's for the same small size).

I thought the gelato being in tins would be good so I was going to let the poor service slide…read moreBut damn that ice cream was bad I threw it away Come to think of it , when I arrive "first" I was serve second since her friends showed up Absolutely rude