16 Traditional Neapolitan Desserts You Must Try in Naples

If you’ve got a sweet tooth and a love for all things Italian, then you’ve got to make your way to my hometown, Naples.
The city is not only famous for its incredible Neapolitan pizza, but also for its mouth-watering traditional Neapolitan desserts.
From creamy pastries to decadent cakes, Naples has got it all. So, allow me to show you the best treats you should add to your bucket list for your next trip!

The traditional Neapolitan desserts hold a special place in the hearts of locals and visitors alike. They are not just sweet treats but a reflection of the city’s history, traditions, and celebrations. Whether you have a penchant for whipped cream, flaky pastries, creamy fillings, or tangy citrus flavors, Napoli has a dessert to satisfy every craving. Get ready to indulge in the sweet delights of Neapolitan cuisine and experience the irresistible flavors of our delectable treats!

Planning your trip to Naples last minute?

If you’re booking your trip to Naples (Italy) and you are in a hurry, I can help you!
Below you can find some of our favorite tours, hotels and more!

Top Experiences and Tours in Naples:
1. Naples Underground: Entry and Guided Tour
2. Sorrento, Positano and Amalfi Tour
3. Pompeii and Mount Vesuvious Full Day Tour
4. Catacombs of San Gennaro: Entry and Guided Tour

Our Favorite Hotels in Naples:
1. Grand Hotel Vesuvio
2. Hotel & Apartments Piazza Bellini
3. B&B Hotel Napoli

Click to check out the updated rates for renting a car!

Quick Links to Post Content

Sfogliatella

Let’s start our journey with the iconic sfogliatella.
This flaky, shell-shaped pastry that’s stuffed with various ingredients is a true masterpiece of Neapolitan baking.

Its origin can be traced back to the 17th century, when it was created by the nuns of the Santa Rosa Convent in Conca dei Marini, near Salerno.

There are at least 3 types of sfogliatella you should try.
If you’re curious, there’s more, including the sfoglia campanella, one of the delicious things to eat in Naples.

The most important thing you have to remember is that you have to eat it super fresh.
Sfogliatella loses its deliciousness if you try it even just 24 hours after it was baked.

Your best option, if you’re trying to bring them back as Italian souvenirs from your trip, is to buy Sfogliatella Frolla.
It lasts a bit longer!

Sfogliatella Riccia

The sfogliatella riccia is characterized by its many thin layers of crunchy pastry and filled with a custard-like mix of semolina, sugar, local ricotta, candied citrus peels and a hint of cinnamon.

The dough is folded on itself hundreds of times until it gets paper-thin.
Then it’s rolled tightly and greased with lard.
Usually two pastry chefs are needed to stretch this huge roll of puff pastry!

The pastry is then cut into slices that are shaped like shells, stuffed with the filling and then cooked in the oven.

When in Naples, you can find the best sfogliatella riccia at all the oldest pastry shops such as Pintauro, Scaturchio, Attanasio, or Sfogliatelle Mary.

It’s super common to eat it year round. After all, sfogliatella is our favorite breakfast-to-go!

Worried you’ll need a bit of help?
Download the FREE Italian Travel Phrasebook here! It includes the correct Italian pronunciation and lots of useful sentences that you’ll be able to use on your trip to Italy!

Sfogliatella Frolla

Sfogliatella Frolla has the same filling as its “riccia” version, but the outside shell is made of shortcrust pastry.

The classic version of sfogliatella frolla thus has a softer, more crumbly texture compared to the flaky sfogliatella riccia.
It is a popular choice for those who prefer a more delicate pastry.
Me included!

You will find Frolla at every pastry shop in Naples, just like Riccia.

Santa Rosa

Santa Rosa, as I mentioned before, is the name of the convent where Sfogliatella was first created.

Here in Naples, Santa Rosa has become another yummy version of the original sfogliatella riccia.
It has yellow shortcrust pastry and macerated amarena cherries on the top.

Just like you’d do with Riccia, make sure you eat it fresh!

Babà al Rum

No exploration of Neapolitan desserts would be complete without indulging in the exquisite Babà al rum.

This delectable pastry, soaked in rhum and often filled with pastry cream, has a fascinating history and cultural significance in Naples.
Legend has it that the babà was introduced to the city by the exiled Polish king, Stanisław Leszczyński, in the 18th century.

The best way to experience the unique flavor of Babà is to visit renowned bakeries and patisseries in Naples, such as Pasticceria Poppella and Scaturchio.

These establishments take pride in preserving the authenticity of this beloved dessert, ensuring that every bite is a delightful journey of flavors.

If you want my opinion as a local, the difference between babàs lays in the “bagna“.
Does it taste too much like sugary water? Then it’s not a very good one.

The perfect Babà napoletano has to be spongey and has to taste like rhum!

Delizia al Limone

For those who prefer a refreshing and tangy dessert, the delizia al limone is a must-try Neapolitan delight.

This lemon-based pastry is known for its light and airy texture, complemented by the zesty flavor of fresh lemons.

The delizia al limone perfectly captures the essence of Naples’ sunny and vibrant atmosphere.

When in Naples, head to one of the famous pastry shops like Pasticceria Carraturo to savor the best delizia al limone.

In case you’re planning to visit the Amalfi Coast, I have yet another tip for you.
Head over to Minori, and look for the Sal De Riso pastry shop.
Sal is one of our most popular pastry chefs and he grows lemon trees all over the coast. So he makes a mean delizia al limone and you won’t be disappointed!

Graffa Napoletana

Born and bred in the heart of Naples, this culinary gem is more than just a street food icon: it’s a Neapolitan tradition.
Picture a sugar-coated fried donut. Make it budget-friendly and filling.
That’s our Graffa for you!

Head to any pasticceria in Naples or its neighboring cities, and you’ll find graffe proudly displayed like edible treasures.

Let me tell you a secret.
There’s something magical about sinking your teeth into a warm, freshly made graffa.
The aroma alone is mouth-watering and absolutely unforgettable!

Important update!
Read the news about the new visa requirements for Europe and ETIAS Authorization you need from 2024!

What makes graffa napoletana even more endearing is its accessibility.
Priced at around 2€, it’s a budget-friendly delight that caters to both your cravings and your wallet.

Wander into the oldest part of Naples (Decumani area, not far from Via San Gregorio Armeno), and you might stumble upon pastry shops selling these golden rings of goodness for just 1€.

Don’t be fooled by its modest cost; a graffa is a substantial treat.
Its generous size ensures that every bite is a journey into fluffy, fried perfection.

The key, though, is to savor it the same day it’s made – freshness is the secret ingredient that elevates the graffa experience!

Torta Caprese

Torta Caprese is one of the traditional Neapolitan desserts that should be on your must-try list.
The decadent taste of dark chocolate in this case takes center stage, so if you’re a fan, you’ll love this treat!

Caprese, named after the sun-kissed island of Capri, is a chocolate cake that’s bound to satisfy any sweet tooth.

What sets Torta Caprese apart?
Well, it’s a rebel in the world of cakes, proudly flaunting its flourless identity.
Yes, you heard it right – no flour, just a symphony of almond goodness!

The result is a dense, slightly moist masterpiece.
It’s generally covered with powdered sugar that is used to draw our Mount Vesuvius.

Whether you’re sipping espresso in a cozy cafe in Naples or indulging in a homemade treat, this Neapolitan gem promises to elevate your dessert experience to new heights.
It’s a way to treat yourself: no dieting in Napoli!

Before you ask.
Nope, we do not save it for special occasions.

Torta Caprese is readily available almost everywhere.
We just love to have a slice whenever we feel like doing so!

Cassatina Napoletana

Cassatina Napoletana is the epitome of Neapolitan sweetness, offering a delightful twist to the Sicilian Cassata.
Despite being synonymous with Naples, this iconic pastry wasn’t in fact actually invented in Naples.

Nevertheless, it has seamlessly woven itself into the fabric of Neapolitan culinary culture, becoming a cherished delicacy available year-round.

At its core, Cassatina Napoletana is a celebration of contrasting textures and flavors.
Picture a luscious combination of sponge cake and ricotta cheese, enriched with the vibrant hues of candied fruit.
This yummy mix just makes every bite taste like paradise!

Cassatina’s ability to capture the essence of special occasions makes it a favorite in my family.
A tradition passed down from generation to generation.
It was my late grandmother’s favorite pastry, so eating it is always a nostalgic journey.

Zuppa inglese napoletana

Zuppa Inglese Napoletana, a classic Neapolitan delight, isn’t one of the popular Italian pastries.
This delightful dessert can thus be considered one of Naples best kept secrets!

Think of creamy custard hugging soft sponge cake.
But here’s the kicker: before they get cozy, the sponge cake takes a dip in Alchermes, a fancy Italian liqueur that adds a little extra magic.

Some versions sneak in a layer of chocolate custard between the spongey goodness, but not every bakery spills the chocolate beans.

The name “English soup” might sound puzzling, and truth be told, nobody’s quite sure why it’s called that.
The backstory got lost in the mix of time, so I’m not exactly sure why they decided to name it that.

But here’s a fun twist in the tale – Zuppa Inglese Napoletana has a historic moment tied to Lord Nelson!
Legend has it that after he gave Napoleon a run for his money in 1798, grateful Neapolitans shared this sweet creation with him.

So, as you munch on this classic Neapolitan treat, you’re not just tasting layers of goodness.
You’re savoring a bit of history and a whole lot of Napoli sweetness!

Ministeriale

Get ready to unravel the delightful tale of the “Ministeriale” pastry, a century-old Neapolitan treasure that beckons travelers to experience a piece of history.

Crafted over 100 years ago, this pastry’s origins are steeped in a heartwarming story of love, creativity, and royalty.

In 1905, Francesco Scaturchio, smitten with singer Anna Fougez, wanted to give her something special as a proof of his love.
But here’s the catch: he couldn’t afford a ring, so he baked up the Ministeriale.
A chocolate pastry that’s been winning hearts ever since.

The Scaturchio family, realizing they had a special treat on their hands, decided to share it with the Italian Royals.
Getting approval was like signing a zillion papers and getting a bunch of Ministers to say “yes.”
Hence, the name “Ministeriale.”

Imagine a dark chocolate shell cuddling up to a creamy liqueur filling – that’s the Ministeriale, officially approved and loved by the House of Savoy.

Here’s the plot twist: Anna Fougez said no to Francesco and went off to chase her dreams.
But the Ministeriale lived on, becoming a sweet symbol of Neapolitan history.

Now, I’ve tried this masterpiece both at Real Teatro San Carlo and Scaturchio in Via Toledo, and let me tell you, it’s a chocolatey delight you don’t want to miss when you’re in Naples.
Enjoy the sweet story and the even sweeter taste!

Seasonal Neapolitan Pastries and Cakes

Struffoli

Struffoli are bite-sized delights, an essential part of Neapolitan Christmas celebrations, bringing joy and sweetness to the festive season.
If you’re planning to visit my hometown, make sure you add them to a list of the Christmas dishes you have to eat in Italy.

Struffoli are a must-eat in Napoli!
They’re small, deep-fried dough balls coated in honey and decorated with colorful sprinkles.

Roccocò

Roccocò is a dense, almond-based and donut-shaped pastry, often flavored with hints of citrus and spices.

As a Neapolitan I want to share yet another useful tip with you.
We have two similar but different kinds of Roccocò.

Roccocò morbidi and Roccocò duri.
Similar recipe, but the “morbidi” version is much softer.
They’re easier to eat and many people here prefer them to the “duri” version.

Roccocò duri can be rock-hard.
In my family we jockingly say that once you eat one, then you have to go and see your dentist because for sure you’re going to lose a few teeth!

A bonus is that they last much, much longer than the softer version.

Migliaccio

Migliaccio is a seasonal delight that hits the sweet spot during Carnival and Easter.
Which means it can be found in Naples pastry shops (pasticcerie) at springtime or even starting in February.
If you’re planning to visit Italy in winter or summer, you might miss out!

So, what’s the Migliaccio buzz all about?
It’s one of the famous Neapolitan cakes, made with ricotta, semolina, eggs, and a sprinkle of citrusy zest.
A flavor explosion that not many people from abroad know about.

The texture is somewhere between a baked cheesecake and a pudding, making each bite a delightful surprise.
My mom makes Migliaccio with lemons from our gardens and the scent alone is divine!

Some pastry shops in Napoli also add a layer of powdered sugar on top.
Yet traditionally, Migliaccio has to be dark brown.
It looks almost overcooked, but it’s not!

So, when you’re strolling through the charming streets of Naples at Easter or to experience our Carnival, keep an eye out for Migliaccio.
Your taste buds will thank you!

Mostaccioli

Mostacciolo (singular of Mostaccioli), is a Neapolitan pastry that takes center stage exclusively during the Christmas season.
This treat is like a seasonal hug for your taste buds, bringing joy and tradition to the holiday table.

Mostaccioli is a delightful creation made from a mix of honey, flour, cocoa, and spices, forming a dense and flavorful dough.
Shaped into square shapes, these goodies are then baked to perfection.

Now, the magic happens when they’re coated with a decadent layer of chocolate icing, making each bite a heavenly experience!

More than a dark chocolate cake or pastry, Mostaccioli, also known here as Mustaccioli, are like big cookies.

For us Neapolitans, Mustaccioli are a Christmas tradition that fills the air with warmth and sweetness.

Imagine savoring these cookies while surrounded by festive lights (Italian Christmas markets, I’m looking at you!) and the joyful sounds of the season.
If you find yourself in Naples during the Christmas season, don’t miss the chance to indulge in Mostaccioli!

Pastiera

Pastiera can be considered the true Neapolitan classic.
This cake is a star during both Carnival and Easter, making it a festive treat that captures the essence of our traditions.

It boasts a creamy mix of ricotta, eggs, and pre-cooked wheat, all hugged by a flaky shortcrust pastry.
The secret ingredient, though, is the candied citrus and aromatic orange blossom water, adding layers of freshness and fragrance.

Today you’ll find it prepared throughout the year.
Some families even bring it to the Christmas feast, spreading the love and sweetness beyond the traditional seasons.

Not many people know the traditional reason why on every Pastiera there are seven stripes of shortcrust pastry.
Every stripe represents the ancient main streets in Naples, seen from above.

While a ton of websites keep telling you that there are other legends tied to Pastiera, there isn’t a single Neapolitan person who doesn’t know about the seven stripes.

So even if it’s not absolutely true, us Neapolitan believe it’s bad luck to bake a Pastiera without celebrating the ancient Napoli.
And as you might know already…Neapolitans are superstitious folks!

Zeppole di San Giuseppe

Last but certainly not least, we cannot overlook the beloved zeppole, another popular Neapolitan dessert.

These deep-fried chou pastry balls, often dusted with powdered sugar and filled with custard, are a delightful indulgence for locals and visitors alike.

Some believe that they are our version of Austrian Krapfen.
We fill them with pastry cream or custard, add some more on the top and top them with amarena cherries.

Not many know that zeppole in the city of Naples can be “fritte” or “al forno“.
Fritte means “deep-fried“, while “al forno” means they are baked in the oven.

Full disclosure: I much prefer zeppole fritte!

In Napoli, zeppole are made to celebrate Saint Joseph’s Day and Father’s day.
On March 19th.

The aroma of these delectable treats wafting through the streets is irresistible, so make sure you try one.
You won’t be disappointed

Neapolitan Desserts in a Nutshell

The traditional Neapolitan desserts offer a delightful journey through the flavors and traditions of Naples.

From the iconic sfogliatella riccia to the refreshing delizia al limone, each pastry tells a story of our rich culinary heritage.

I absolutely encourage you to explore Naples’ dessert scene and indulge in the sweet delights.
It’s part of the experience and you’ll get to discover a ton of new things. Both on food and on our city.

Buon appetito!