In the heart of Naples, along the historic Via Toledo, lives one of the city’s most beloved pastry traditions: the Neapolitan *sfogliatella*. Pasticceria Pintauro 1785, considered one of Naples’ oldest pastry shops, still preserves the profound bond between history, the art of pastry-making, and Neapolitan culture. The story of the *sfogliatella* dates back to the 17th century with the creation of the *Santa Rosa*—a pastry crafted by the nuns of the Santa Rosa convent in Conca dei Marini, in the province of Salerno. This ancient convent on the Amalfi Coast gave rise to a recipe destined to become a symbol of Campanian pastry-making.
From the Santa Rosa to the Neapolitan sfogliatella
The original version of the Santa Rosa was made from simple yet flavorful ingredients: semolina, milk, sugar, and dried fruit macerated in *rosolio* liqueur. The resulting cream filling was placed onto a base known as a *pettola*—a pastry sheet made from bread dough enriched with lard, sugar, and wine, and worked until it achieved a crumbly texture similar to shortcrust pastry. A second *pettola* covered the filling, and the pastry was shaped to resemble a nun’s hood. After baking in a hot oven, the Santa Rosa was born, named in honor of the saint to whom the monastery was dedicated. Over time, this specialty made its way to Naples, where it was reinterpreted and eventually transformed into the famous Neapolitan *sfogliatella*. Naples succeeded in perfecting its shape, the handling of the pastry layers, and the balance of flavors, creating one of the most iconic pastries of the Campania region.
The sfogliatella riccia: a symbol of Neapolitan pastry-making.
The Neapolitan *sfogliatella riccia* is world-renowned for its crispy pastry, composed of numerous paper-thin layers created through a long, precise process of working the dough—made simply from flour, water, and salt. At its heart lies a fragrant, creamy filling prepared with semolina, ricotta, sugar, eggs, candied fruit, and a hint of cinnamon. Baking gives the pastry its signature contrast between the crisp exterior and the soft, aromatic filling. In the Neapolitan tradition, the *sfogliatella* is often enriched with pastry cream and sour cherries in syrup—a variation that harkens back to the historic *Santa Rosa* pastry from the Amalfi Coast.
Pintauro 1785: the ancient art of the *sfogliatella* in Naples
Pasticceria Pintauro 1785, located on Via Toledo in Naples, is a landmark for anyone wishing to savor traditional Neapolitan pastries prepared according to time-honored methods. For generations, the Pintauro name has been synonymous with the *sfogliatella* and a commitment to preserving the authentic flavors of Neapolitan pastry-making. Stepping into this historic shop means immersing oneself in Naples’ culinary culture, where every pastry tells a story of convents, ancient recipes, master pastry chefs, and a passion for quality.
The Santa Rosa tradition continues to this day.
In Conca dei Marini, the tradition of the Santa Rosa lives on through a festival dedicated to this ancient pastry, where thousands of the treats—prepared by local pastry shops—are distributed. It is a tribute to the history of a recipe born within convent walls that has become a cherished part of Campania’s pastry heritage. Today, thanks to historic establishments like Pintauro 1785, the bond between the Santa Rosa from the Salerno area and the Neapolitan *sfogliatella* endures, offering locals and visitors alike a unique experience defined by aromas, tradition, and authentic Italian flavor.
