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!

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!!!

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.

If you want the crispiest, flakiest, and freshest Sfogliatelle, this is the place to be. They have…read morelots of outdoor dining space right at the Piazza San Domenico Maggiore. Great place to take a break and chill.

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.

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

The final stop of our food tour, this was gelato. Several different delicious flavors available and…read moreI opted for the crostata di fragoline. It's made from their wild strawberry tart so there were strawberries and pieces of pie crust in there, it would almost be like a cobbler for Americans. Absolutely delicious and it's only a bummer that because we were here at 12:00 noon, the place was absolutely packed with every table in use. Friendly service and a good portion, I'd have this again for sure. [Review 19216 overall - 367 in Italy - 186 of 2023.]

Looks like this is chain in Naples, but overall it's really good. Staff was on top of everything…read more Mostly cake and ice cream, but that's not a bad thing. Taste of the food was great. A nice little spot to take a break at.

Located near Porta Capuana, one of the oldest entrances to the city of Naples, L'Antica Pasticceria…read moreCarraturo has been in operation since 1837, and although founder Pietro Carraturo has long since passed his recipes live on in the form of a diverse collection of Pastries currently overseen by descendent Ulderico. Easily accessible from Napoli Centrale, and best known as one of Naples' most traditional Pasticceria, Carraturo opens its doors beginning at 06h30 Tuesday through Sunday, a diverse collection including several items no longer sold elsewhere available though Sfogliatelle remain the most popular choice by far. Producing Naples "little leaves" by the hundreds daily, and reportedly the birthplace of Sfogliatella Frolla which places Ricotta Cream inside a Shortcrust originally intended for "common people" unable to afford the better-known Sfogliatella Riccia, it is from Carraturo's elder oven that each warm Pastry is served, a cost of €1.50 amongst the city's cheapest despite unparalleled taste and texture. Built on tradition, at least six-dozen additional Pastries made on-site daily, guests will also find a full bar and Espresso offered inside L'Antica Pasticceria Carraturo L-shaped interior, the Torrone delightful with prominent Almond notes while Mostacciolo Duro is something like the consistency of Honeycomb dipped in a rigid Dark Chocolate shell. Confusing with Sapienza, a seemingly inedible Biscuit that actually drew blood on second-attempt to chew, it was setting this aside that Carraturo's Baba proved unforgettable thanks to Limoncello Frosting, while both styles Sfogliatelle made fans immediately want to apply for Italian citizenship and move in next door.

This is a good pasticceria but I have to point out that things are hit-or-miss here. The graffa is…read morefantastic, so is cream-filled croissant, and even gelato. However, the pasta di mandorle and biscottone are both incredibly dry and stale. Overall don't get any pastry that doesn't rise.

Ehhh, I've been to better places. There was a lady feverishly cleaning and mopping the floor during…read morea very busy hour of the day. She let a few people in but yelled at us when we tried to come in (we were careful to not walk through the area where she was cleaning). So we came back out with our tails between our legs, while we politely waited for her to finish. She never did summon us back in, but then the other guy working raised his eyebrows and gave us a look like "what are you waiting for?" However, he seemed annoyed to have us in there too. Then when I went to pay with a 10 euro bill, he refused to take it, as there was a tiny rip on one side. My money was literally no good there. He was very mad at me. So I dug out a 20 instead to pay for my gelato. The gelato was pretty good, but the service kind of took away from that.

This place is yummy... One of the best I've had.. Specially if you like pistachio this is the…read moreplace.. Had 2 different type and also cream version.. Best pistachio Gelato ever..

Located in the middle of Minori (one town east of Amalfi) is a dessert shop that owns the internet…read morefor must tries along the pristine Amalfi coast. Sal de Riso commands a position on the main drag and is centrally located in the city. The display of artistic sweet treats look like museum pieces for the dessert world. Dining here for sweet treats is a staple in the quaint town of Minori. The display case is an art exhibit for "beautiful" food creations. It is almost sacrilegious to devour the artwork / treats. We left enough room after dinner to stop here and give them a try. Making a decision here is not easy. We selected the lemon cake with an ethereal regional following. It was delicious, not overly sweet and a mouth punch of lemony flavor. For the lemon lover, this is a must try. The three level chocolate tort was equally tasty and done very well. Don't over-eat and save room for the sinful deserts at Sal de Risa in Minori. If you are next door in Amalfi or Positano, hop the ferry for a nice, quiet and relaxing evening in the quaint neighboring town of Minori. It was be a welcomed relief to the crowded and bustling environment of the coast, especially in the summer.

Great location with the highest quality foods. Walking through there with all the various pastries…read moreyou just wanna try everything, but it was a hot day so our table decided on gelato's. It was so good. The service was impeccable. The staff was lovely.