The queen pastry of local patisseries, the shell-shaped sfogliatella is a crispy, multi-layered roll stuffed with a sinful filling of ricotta and almond paste, topped off with a decorative sprinkle of icing sugar. Wherever you are in Naples, you won’t have to look long and hard before finding a café selling the heavenly sfogliatellas, but those baked by Pintauro are simply to die for. Located in Via Toledo, a central street best known and frequented for its quality shops, Pintauro is a hole-in-the-wall bakery cranking out nothing but delicious sfogliatellas since 1785.

In 1818, Pintauro gleaned its secret and, turning his tavern in via Toledo in Naples into a patisserie, he spread its production in the soft and flaky version. For certain, they are a small miracle for the eyes and the throat. The pastiera, which cannot miss on the Easter table of Neapolitans even if its production is spread out between November and spring, is one of those Campania desserts born from the popular inventiveness: a crust of shortcrust pastry stuffed with ricotta, wheat cooked in milk, candied fruit, orange blossom water, and eggs.

Welcome to Pintauro in Naples, where you can indulge in mouthwatering delights that will make both your taste buds and waistline sing in harmony. This charming bakery is a hidden gem, known for its hallowed pastries that have been whispered about in enthusiastic foodie circles for generations. Be prepared to lose yourself in a sugary haze as you navigate the intoxicating flavors of their cannoli, sfogliatelle, and babà, because resistance here is futile, my friend.

We started with the classic and crunchy Sfogliatelle as well as the soft Sfogliatelle both served at Pintauro, a bakery crafting traditional Italian treats and regional specialties. We ended our experience here with Babà Napoletano, a spongey cake immersed with rum and caramel. This cake is super moist and full of flavor (so good, I think it should be served at every bakery across the world – it also happens to be a favourite dessert of mine).

This ricotta-filled flaky pastry is a hallmark of Italian bakeries everywhere, but it all started here at Pintauro: a 200-year-old bakery that introduced the world to the tasty wonders of sfogliatella. Once you bite into Pintauro’s iteration of the treat, which is crunchy on the outside and soft and luscious on the inside, you’ll come to realize that these could very well be the best sfogliatella you’ll ever have the pleasure of trying.

Often, walking through Naples, one can be enraptured by a pervasive aroma, that of one of the most typical and famous sweets of the Neapolitan tradition, the sfogliatella. In this tiny shop a stone's throw from Piazza del Plebiscito, the ritual has been celebrated for over a century: riccia or frolla, they are constantly being baked, ensuring great satisfaction. Pintauro – via Toledo, 275 - facebook.com/pintaurodolceesalato/

Nestled among the shops on Via Toledo is Pintauro, a tiny pasticceria with a big reputation. Back in 1785, Pintauro brought sfogliatelle to Naples from its birthplace on the Amalfi Coast and it’s said to be the best in town even today. This shell-shaped pastry, filled with ricotta and candied orange peel, is a regional speciality and an absolute must for pastry lovers – definitely one of my favourites.

Who says Pintauro says Sfogliatella", in fact right here, was born the famous delicacy made in Naples. The patisserie boasts the original sfogliatella, the one with the capital S, famous all over the world. Years later Pintauro has never denied: his pastry is incomparable, the pastry crispy at the right point, the filling rich, fragrant, soft and the prices are in the norm.

Located within a stone’s throw of each other on Via Toledo, Pintauro and Mary’s duke it out for a place on sfogliatella lovers’ lists. Although Pintauro plays an important role in sfogliatella history, I prefer Mary’s. The pastry crust is buttery yet not oily, the riccia is crunchy and the filling is luscious plus the service is friendly.

Still in via Toledo, between the sparkling windows of trendy fashion shops stands a sign from the past, engraved in marble: Pintauro. According to some historians its founder Pasquale is the man to thank for having brought the crispy *sfogliatella* to Naples in 1818, created on the basis of the reci...

One of the city’s most beloved sweet treats is the sfogliatella. A fragrant pastry stuffed with ricotta, the sfogliatella is candied with orange peel and dusted with powdered sugar. It comes in two versions, riccia (“curly”) with thin flaky layers that resemble a lobster tail.

A true Neopolitan classic, Pintauro pastry shop is a local staple beloved by visitors and locals alike. How did it become so famous?. Well, Pintauro was actually the first chef who is said to have “stolen” the sfogliatelle recipe from the nuns in Santa Rosa!

The most famous places where you can eat delicious Neapolitan sfogliatella are Sfogliatelle Mary, in Galleria Umberto I, Attanasio, near the Central station, and Pintauro, a typical shop specialized in sfogliatella frolla. You can find it on Via Toledo.

Pasquale Pintauro is the name of the pastry chef that started selling them after acquiring the original ancient recipe devised by the nuns of the cloistered convent of Santa Rosa in Conca dei Marini, on the Amalfi Coast, dating back to the 1600s.

About 150 years later, the recipe somehow was acquired by Naples pastry chef Pasquale Pintauro, who modified it and began baking it at his shop on Via Toledo in Naples, the website states. You can still buy them there today.

This staple bakery of Naples is 200 years old. It was here that they created the "sfogliatella", the typical pastry found in Campania. An honorable mention goes out to the Baba au rhum, which is light and utterly sublime.

For many they have not tasted the one baked by the historian Pintauro means never having tasted the typical Neapolitan sfogliatella, but there are also other delicious pastry shops that challenge their primacy every day.

In the city, it arrived at the beginning of the 19th century thanks to Pasquale Pintauro. He not only spread Santarosa but perfected it, changing the form. In this way, our Sfogliatella was born, in its "curly" variant.

Via Toledo, 275, 80132 Napoli NA, ItalyPhone: +39 348 778 1645. View this post on Instagram. A post shared by Flavia Priolo (@teverdeepasticcini)

A classic to buy your Sunday pastries or to bring them home on the train is Pintauro near Toledo station.