NEAPOLITAN FOOD: SFOGLIATELLA
In front of the windows of every bakery in Naples, people struggle every day to choose between riccia and frolla. Same filling, but different dough outside: crisp layers for the first, smooth shortcrust for the second. Born by chance in a cloistered convent of the Amalfi Coast, the sfogliatella gets its fame in Naples thanks to Pasquale Pintauro who slightly modified the original recipe and started selling this new pastry in his still existing shop at via Toledo 275. Since then, everyone else has perfected Piantauro’s recipe and nowadays we can taste the results of decades of work in all the bakeries of the city. Two of them deserve to be mentioned since they are true institutions among locals: Attanasio at via della Ferrovia 1-4 and Carraturo at via Casanova 97.