We'd add
Our runner-upPastiera
A shortcrust tart of ricotta and wheat, once baked only between Epiphany and Easter, the house says. We'd take a slice with the coffee.
- A seasonal tart
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AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstSfogliatella
- TechniqueBy hand
A shell of pastry wrapped around ricotta, semolina and candied peel, worked entirely by hand upstairs. Riccia is the layered one, frolla the shortcrust, and we'd have one of each.
Also on our table
- A frolla, the shortcrust one, side by side
Antica Pasticceria Carraturo
Neapolitan pastry · the Carraturo family since 1837 · Porta Capuana (Via Casanova), Naples
Via Casanova 97, 80139 Napoli
Must-goOne of the few places in this city we'd plan a trip around.
A pastry shop founded in 1837 and still a single shop, with the bakery upstairs and the fifth generation, Alessandro and Ulderico, at the counter. The sfogliatella is the pastry that made the family's name.
The proof, in the house's own words
Why the sfogliatella
Craft
Shaped entirely by hand, in the bakery right above the counter.
“Lavorato interamente a mano”
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