The impossibly flaky Sfogliatelle pastry is ubiquitous in Naples, and a cappuccino and a sfogliatelle quickly became my typical breakfast in Naples. Sfogliatelle is a shell-shaped fried pastry characterized by its many flaky layers (“Sfogliatelle” means many leaves or layers). A typical filling is a cream made from ricotta, semolina, eggs and citrus. While in Naples, I managed to sample ricotta versions as well as a ricotta/almond hybrid, and one with a filling of only preserved oranges. Sfogliatelle are rumored to have originated in a convent on the Amalfi coast, and later traveled to Naples. Unlike some other Italian pastries, sfogliatelle have not made their way into Chicago bakeries the way cannolis or rum baba have. However, a cousin of the sfogliatelle, the “lobster tail,” is popular in New York City Italian-American bakeries, where the ricotta filling is substituted for whipped cream.
I also especially appreciate sfogliatelle because I know there is no way I could try to make them on my own. Perhaps this is why I never got the pricey cupcake trend: anyone can make a cupcake, but certainly not everyone could make a sfogliatelle. So for my 1€ I will take sfogliatelle anytime. Due to the labor-intensive nature of making the dough layers, I am very impressed by those who attempt it on their own. For now though, I think I will stick to seeking it out in one of Chicago’s Italian Bakeries – Palermo Bakery lists it as a specialty, LTH forum discusses other Chicago bakeries with sfogliatelle on offer.
Eating The World 