sfogliatella

The south's favourite pastry, sfogliatelle are made from a filo-style dough rolled out paper-thin (the name means 'many leaves') then rolled up and cut into slices, each of which is pressed out to make room in the middle for a filling of ricotta or almond paste, or chocolate. Also known as aragostine in Naples (for their resemblance to lobster tails).

sfogliatella riccia: warm and crisp, filled with a ricotta-based cream, spices and candied orange peel (Naples). Sfogliatella frolla has a similar filling but is made with pasta frolla.

sfogliatella Santa Rosa: limoncello-flavoured pastry, invented in the early 1600s by the nuns of Santa Rosa convent in Conca dei Marini on the Amalfi coast.