Sfogliatella: the delicious taste of Campania region

When you stay in Salerno, you can’t miss the Sfogliatella, the delicious shell-shaped filled Italian pastry native to Campania.

The word sfogliatella means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves.

The Sfogliatella was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.

          

      Sfogliatella Santa Rosa

Main dough ingredients are salt, shortening and flour, while fillings include orange-flavored ricotta, almond paste and candied peel of citron.

In Neapolitan cuisine there are two kinds of the pastry: "sfogliatella riccia" ("curly"), the traditional version, and "sfogliatella frolla," a less labor-intensive pastry that uses a shortcrust dough and does not form the sfogliatella's characteristic layers.

Riccia or frolla? Which one would you prefer?

We are waiting for you at Accademia Italiana in Salerno to find it out!