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Sfogliatella

The shell of crisp layered pastry filled with ricotta and semolina, born in a convent on the Amalfi Coast.

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Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons

The sfogliatella is a shell of thin, crisp layers of pastry, filled with ricotta, semolina and candied orange peel. Its ancestor, the Santa Rosa, was first made in the 17th century by the nuns of the convent of Santa Rosa in Conca dei Marini, on the Amalfi Coast just west of Salerno.

You eat it warm, with an espresso, in any café on the Corso. Ride through Salerno in 3D ›

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