Delicious Neapolitan Desserts: Pastiera, Bab, Sfogliatella

Desserts Naples is famous not only for its fried food, but also for its desserts, known all over the world. There is also an incredible variety of delicacies, such as:

Pastiera Pastiera is one of the most important desserts of the neapolitan cuisine, prepared mostly in the Easter period. There are a lot of stories about its origin, but the most credible one says that it was invented by an unknown nun of a forgotten monastery. From then on the nuns of that convent became really famous. It is a cake made up of short pastry, ricotta cheese, candied fruit, sugar, eggs and wheat boiled in milk. A special dessert for a special occasion! neapolitan

Bab Bab Bab is a traditional dish of the neapolitan cuisine, though it was not invented in naples. The modern bab was invented in Poland by Stanislao Leszczynski, Luigi XIV s brother in law. This dessert is the result of the leavening and baking of a dough made up of four, butter, sugar, brewer s yeast, eggs and a pinch of salt. The peculiar thing about bab is its mushroom shape, invented by the Nicholas Stohrer. pastry-chef

SFOGLIATELLA Sfogliatella is a typical neapolitan dessert that has two variations: Sfogliatella Riccia and Sfogliatella frolla. They are different but they have the same history: sfogliatella was born in XVIII century in the conservatory of Santa Rosa, near Conca dei Marini, on the Amalfi Coast. One day, in a kitchen of the conservatory, remained a bit of semolina pasta but a nun, instead of throwing it, added dried fruit, sugar and limoncello getting a filling. In the XIX century, a neapolitan chef, Pasquale Pintauro, changed slightly the recipe, introducing the sfogliatella riccia. A delicacie to absolutely eat when staying in this beautiful city!