La sfogliatella from Campania
If you ever go to Naples then there are a few must-tries. Obviously that includes pizza, espresso, spaghetti with clams and rum baba. There is one delicacy for which there is no translation into English however, and it is one of my absolute favourite sweets, and one of the best breakfasts out: the sfogliatella
The one pictured above is only one kind of sfogliatella, the sfogliatella riccia, made with loooooooooong strips of thin puff pastry, and the most complex to make. You can also make them with shortcrust pastry, the sfogliatella frolla, but I personally prefer the riccia.
The outside is golden and crispy, sprinkled with icing sugar, and the inside is warm creamy ricotta cream with candied peel. Just writing this made my mouth water!
I didn’t make these, my colleagues mother did, and I am waiting for her to give me her recipe. Until then, I’m going to have to buy these when I get a craving (like now, but I’m stuck in the office… Doh!), and I will post as soon as I have the method, which is apparently pretty complex… but I can tell you, even if it takes an entire afternoon, it will be worth it!