The 5 Best Pastries and Desserts to Try in Naples

Naples has a culinary scene that’s revered across the globe, with pizza and spaghetti with clams being some of the city’s most beloved inventions. Yet, ask any local, and they’ll tell you that Napoli’s desserts hold as much significance in their gastronomic landscape as any other dish.

Without fail, classics like sfogliatella and pastiera alongside lesser-known treats like fiocco di neve prove to be crowd-pleasers on each of my Naples food tours. In fact, I’d go as far as to say that Naples’ pastry offerings are on par with their savory counterparts!

If you’re a fan of all things sweet like me, these are the Napoli desserts you won’t want to miss and the must-visit spots to find them.

Sfogliatella Riccia and Sfogliatella Frolla

Sfogliatella might just be the most famous Naples pastry of all. It originated in the Santa Rosa monastery in nearby Salerno before chef Pasquale Pintauro brought it to Naples in the 1800s.

This beloved confection comes in two forms, though both share a citrus-infused ricotta filling. Riccia is shell-shaped and made from layers of filo-style pastry, while frolla is made from heavier shortcrust pastry. I’m fond of both, though the riccia is the original version of the two.

Where to Try It?

Sfogliate e Sfogliatelle is one of the many stellar spots in Naples for either sfogliatella variation. This retro-style bakery is located in the heart of the Centro Storico.

The sfogliatella riccia here was exquisite, with light and oh-so-flaky pastry and the creamiest blend of thick ricotta and bold orange and lemon zest.

Sfogliate e Sfogliatelle – Via S. Gregorio Armeno, 24, 80138 Napoli NA, Italy – Open every day from 8:30 am to 7:30 pm

Pastiera Napoletana

Pastiera Napoletana is another Naples pastry that traces its roots to a religious community. This tasty tart was invented at the Convent of San Gregorio Armeno for Easter celebrations.

A mishmash of cooked wheat flour, ricotta, eggs, sugar, and orange blossom water, pastiera Napoletana has been a favorite of mine for some time now. It’s as indulgent as it sounds, but when cooked just right, the fruity aromas and the ricotta’s mild flavors make it feel slightly lighter.

Where to Try It?

Close to the bustling Pendino area is Scaturchio, a much-loved pastry shop that’s super chic and home to some sensational pastiera Napoletana.

The pastiera here is among their most popular desserts, so I counted myself lucky that I secured a slice with their signature moist yet crumbly pastry and sweet ricotta notes.

Scaturchio – P.za S. Domenico Maggiore, 19, 80134 Napoli NA, Italy – Open every day from 8:00 am to 9:00 pm.

Torta Caprese

Torta caprese is a must for any of my fellow chocolate lovers. As hinted by the name, torta caprese hails from Capri, but as is often the case with Napoli desserts, the Neapolitans soon adopted it. As the story goes, a baker forgot to add flour to a traditional cake, accidentally creating this delectable treat!

On the surface, it resembles any classic chocolate cake. However, the absence of flour allows the combination of eggs, butter, sugar, almonds, and chocolate to become exceptionally thick and fudgy.

Where to Try It?

Trattoria Nannì‘s torta caprese is in a league of its own, and this compact eatery is just a quick walk from the Santa Chiara monastery.

It arrived with a light dusting of icing sugar, giving the intense bittersweet chocolate flavors an extra saccharine kick. The gently crisped exterior was a lovely contrast to the soft, dense center.

Trattoria Nannì – Via Tommaso Senise, 2/3/4, 80134 Napoli NA, Italy – Closed every Monday, open Tuesday to Friday from 12:30 pm to 3:00 pm and from 7:00 pm to 10:30 pm, Saturday from 12:30 pm to 3:00 pm and from 7:00 pm to 12:00 am, and every Sunday from 12:30 pm to 3:30 pm.

Rum Babà

Photo credit: Rum Babà

The story behind rum babà is a rather interesting one. It was created inadvertently by a Polish king, whose daughter went on to marry French royalty. She brought the recipe to France, and the French chefs who had left to work in Naples introduced it to the Neapolitans.

In essence, babà is a flour, yeast, and butter-based sponge cake covered with rum syrup. Although it seems like a peculiar pairing, they’re delicious, and you can’t leave Naples without trying one!

Where to Try It?

I found Caffetteria Sfogliatelle e Babà in the heart of Centro Storico, and the smell of their pastries on the street was enough to lure me in.

They had a pretty decent selection of babàs, but the cream-stuffed version looked too good to resist. From the spongy consistency inside to the citrussy rum syrup and vanilla-like cream, this cake was a dream from start to finish.

Caffetteria Sfogliatelle e Babà – Via Duomo, 175, 80138 Napoli NA, Italy – Open every day from 6:00 am to 11:00 pm.                                                                                                     

Fiocco di Neve

Fiocco di veve, which translates to ‘snowflake,’ is a newer addition to Napoli’s dessert scene, but I’m hoping it’s here to stay. Born in the historic Naples pastry shop Pasticceria Poppella in the early 2000s, each fiocco di neve is a little slice of heaven. 

Simple but so flavorful, fiocco di neve is brioche filled with a mix of ricotta, milk, and cream. They tend to be on the smaller side but don’t underestimate how decadent these pint-sized buns are!

Where to Try It?

If you’re going to try fiocco di neve, it has to be in Pasticceria Poppella, and I quite like the store in San Ferdinando.

Every mouthful fused fluffy, buttery brioche with fresh, delicate cream, and I was hooked from my first bite. It was certainly worth braving the lengthy queue for.

Pasticceria Poppella – Via Santa Brigida, 69/70, 80132 Napoli NA, Italy – Closed every Monday, open every Tuesday to Sunday from 8:30 am to 8:00 pm.

Conclusion

This list is merely an introduction to the world of Napoli desserts, as I could spend days raving about how incredible the sweet treats are in this city! While I’ve yet to be disappointed with anything I’ve tried so far, these are the Naples pastries that I’m especially keen on.