The sfogliatella (sfogliatelle, plural) is a popular Neapolitan pastry eaten for breakfast or dessert that is also prevalent at Italian bakeries in the United States. There are four varieties of sfogliatelle that exist in Naples–the shell-shaped riccia, which is the classic sfogliatelle, often with a ricotta-based filling;
the circular frolla, which has a pasta frolla crust and the same filling;
the santarosa, which has a custard filling and cherries on top;
and the lobster tail, a longer version of the sfogliatelle riccia. The classic shell-shape of the riccia, santarosa and lobster tail is named for its many sheets of dough. Foglia means “leaf” or “sheet” in Italian. It is very labor intensive and difficult to make, so one usually buys them in a bakery. In contrast, frolla is easily made at home.
The traditional sfogliatella riccia was first made in a Medieval convent in Naples. Pasticceria Pintauro in Napoli’s Quartiere Spagnoli, or Spanish Quarter, a historic area of the city, is about 200 years old, although it has had different owners through the years. It is known for its sfogliatelle.
As is Antico Forno delle Sfogliatelle Calde Fratelli Attanasio, a bakery not far from the main train station, opened in 1930. It comes hot from the oven–just how it was made in the convents of old. Attanasio’s is by far the best I’ve ever had. The thin layers are crisped to perfection for a wonderfully crunchy bite. According to its history, it is not only supposed to appeal to the taste buds, but the ears as well.
The santarosa is named for the convent where it was first made, Monastero di Santa Rosa, which is now the site of a hotel on the Amalfi coast.
In New York City, sfogliatelle riccie and lobster tails are found at most Italian bakeries.
Posted in Bakery, Dessert, History, Italian
Tagged Naples, Napoli, Neapolitan, pasta frolla, pasticceria, pastry, riccie, santarosa, sfogliatella, sfogliatelle
If you are visiting Napoli, these are the 10 must-try foods that I recommend. There are so many wonderful dishes, foods, fruits, vegetables, cheeses, meats, seafood, etc that come from Naples or the Campania region. It’s hard to narrow it down to ten. But the average travelers don’t have an Italian nonna to cook local dishes for them nor do they have access to a refrigerator to buy groceries for themselves. So I compiled this list with the vacationer in mind. I think these foods are the best for visitors to try.
- Pizza–In the birthplace of pizza, there are many places to try the city’s favorite dish. Neapolitan pizza is different from American-style and New York-style pizza. If you prefer the crispy crust of a New York-style pizza, you may not like Neapolitan pizza. However, the ingredients on Neapolitan pies are usually top notch. A trendy place to try is Sorbillo. My favorite was Vesi, although I liked Da Michele too.
Da Michele pizza
- Sfogliatelle–A Neapolitan pastry that can be eaten for breakfast or dessert. It’s a popular one in Italian-American bakeries. The sfogliatelle is a difficult pastry to tackle and master–not one for the home cook. You must try one from Antico Forno delle Sfogliatelle Calde Fratelli Attanasio, a bakery not far from the main train station. It is by far the best I’ve ever had. It comes hot from the oven. The thin layers are crisped to perfection for a wonderfully crunchy bite. The custard and cherry ones are a special treat too.
- Pizza portafoglio–This pizza is the perfect fast food. It is sold from carts outside pizzerias. It’s a personal-sized pizza folded in quarters. Unlike most Neapolitan pizza, this pizza is crispier and doesn’t have the “soggy” center. It also doesn’t have much cheese. But the taste is divine.
- Taralli–A crunchy ring of dough, taralli is Neapolitan snack food. It comes in sweet and savory varieties.
- Pizza fritta–Pizza fritta is a popular Italian-American snack too. It’s a fried calzone with a cheesy filling in the center. It is also sold from carts outside fry shops.
- Rum baba–This pastry can be seen all over Naples. It is also a popular pastry found at Italian-American bakeries in the United States.
- Neapolitan ragu–aka Sunday gravy in the United States. Ragu is a slow-simmered tomato-based meat sauce for pasta.
- Frolla–The frolla is the easier version of the sfogliatelle that can be baked by home cooks. Or just as easily bought at numerous cafes in the city.
- Gelato–There are many gelateria in Napoli. One of my favorites with multiple locations is Fantasi Gelati. There are many flavors to choose from. I liked the cioccolato–so rich–and fior di panna.
- Mozzarella–Try some mozzarella di bufala made from buffalo milk. Yes, this is available in the United States, but it loses something on its refrigerated trip here. It is absolutely creamy and wonderful fresh. You can order it as antipasto or in a Caprese salad.
Posted in Bakery, Dessert, Gelato, Italian, Mediterranean, Pasta, Pizza, Restaurant, Vegetarian
Tagged baba, calzone, foods, gelato, Naples, Napoli, pasta frolla, pizza, pizza fritta, portafoglio, ragu, sfogliatelle, taralli, travel
This week, I’m going to write about two New York City institutions. Today, it’s Rose & Joe’s Italian Bakery in Astoria, Queens.
I have been wanting to come here for a long time since I’d heard so many good things. Rose & Joe’s doesn’t disappoint. It’s an old-school Italian bakery with the standard Italian pastries as well as bread and American cookies, cupcakes and Greek cookies. And . . . of course, pizza. I love a good Sicilian slice–and can so rarely find one–and that is a specialty here. It is indeed delicious. The only downside is there are no seats here, so I got my slice and pastries/cookies to go.
Mooresville, North Carolina is about 25 miles north of Charlotte in the Piedmont area of the state. Its known for its connection to NASCAR, as a lot of people involved with racing live here. There are a number of fun stops here for the foodie. One is Alino Pizzeria, a pizzeria serving Neapolitan-style pizza from three ovens made in Italy. The restaurant itself is no-frills with large, communal picnic table seating. You order right next to the gelato case and then put a number on your table and someone will bring your order up. We got a margherita pizza, and it was good. The thing that always strikes me about Neapolitan pies is that they tend to be soggy, but my Neapolitan cousin said that’s how they should be. This one was no different. The crust had some char and a nice flavor, albeit soggy, and the cheese was creamy and delicious. The sauce was good too, but a bit sweet for me. All in all, I thought it was a good pie.
And one cannot visit Mooresville without going to the Mooresville Ice Cream Company, established in 1924, for some of their delicious DeLuxe and Front Porch brand ice cream. I got pumpkin, Charleston sea salt and caramel and Nana’s banana pudding.
We also made a stop at La Patisserie. We had wanted crepes, especially the mushroom one. The store has two locations and I thought they were both open all day on Saturday. So we went downtown, but it closes in the afternoon. And they don’t have the mushroom crepe on the menu here. We wound up getting some salads, quiche and mousse. The salad was good, the quiche wasn’t so great, but the mousse was delicious.
We didn’t eat at the What-a-Burger, but I mention it because even though it is a chain, it is located in an old-fashioned drive-in. It looks like a fun place to have a burger.
Posted in America, Bakery, Ice Cream, Italian, North Carolina, Pizza, Restaurant
Tagged Alino Pizzeria, ice cream, Mooresville, Mooresville Ice Cream Company, Nascar, Neapolitan pizza, pizza
While on my way to St. Anthony’s church in Soho, I stumbled upon Brigadeiro Bakery in Soho. I’d never had a brigadeiro. A brigadeiro is a Brazilian confection made from condensed milk and butter. Yeah, you read that right. Why hadn’t I heard of this before?
Since it was my first time visiting the bakery, the woman behind the counter let me sample one. I chose banana cinnamon, and wow, the pop of sweet banana with the kick of cinnamon made me buy a half dozen more.
I got chocolate, coconut, pistachio, Oreo and almonds & honey. All were great. My two favorites are banana cinnamon and coconut.