An old Neapolitan saying goes: "Naples has three beautiful things: the sun, the sea and the sfogliatella." It still holds true here. Ceraldi Caffè's pastries are made in-house: they are born in our kitchens every day, with family recipes handed down through the generations.
Neapolitan classics
- Sfogliatella riccia and frolla, filled with ricotta, semolina, candied peel and cinnamon. And the Santa Rosa, with custard and black cherries.
- Babà al rum, plain or with custard and black cherries, cream and strawberries, or chocolate.
- Pastiera napoletana, with wheat berries, ricotta and orange blossom.
- Zeppola di San Giuseppe, with custard and a black cherry.
- Codina di aragosta, filled with chantilly cream, chocolate or pistachio.
- Caprese cake with chocolate or lemon, delizia al limone, biscotto all'amarena, palmiers, francesine and mini pastries.
House creations
- Cestino: the crisp layers of the sfogliatella shaped into a basket, filled with chantilly cream and berries.
- Segreto amalfitano: limoncello babà with a heart of Amalfi lemon chantilly.
- Babàmisù: a babà dome with mascarpone cream and coffee.
- Pellecchiella: a tart made with Pellecchiella apricots from Vesuvius.
- Apple cake with Annurca PGI apples, ricotta and pear, wild strawberry tart, custard and black cherry millefeuille.
Festive pastries
You can read the calendar in our display case: zeppole on 19 March, pastiera at Easter and the Neapolitan Christmas sweets in December.
Want to know more? Our stories about Neapolitan pastries are in Italian; your browser can translate them.
