// Pastries

Sfogliatelle

Neapolitan sfogliatelle, riccia and frolla.

Sfogliatelle in the two versions of the Neapolitan tradition: riccia, with crisp layered pastry, and frolla, with soft shortcrust.

Type

Riccia · Frolla

Origin

Selected artisan bakeries

Typical ingredients

Riccia pastry: wheat flour, water, salt, lard. Frolla pastry: wheat flour, sugar, lard or butter. Filling: ricotta, durum wheat semolina, sugar, eggs, candied fruit, cinnamon, vanilla.

Allergens

gluten, eggs, milk. Typical ingredients of the traditional recipe. The exact ingredients and allergens are on the product label: ask us for the technical data sheet.

Our price list is for trade customers only: we reply with prices and sizes for your venue.