It’s worth a trip to Naples if you love to eat, but especially if you have a sweet tooth. The secret to the city’s famous pastries lies in the combination of textures:
Sfogliatelle, literally “little leaves” in the plural form, are made by rolling out dough and forming it into a log, then trimming the ends so that the layers separate when baked, creating flaky “leaves.”
• Torta caprese: This flourless chocolate cake is a specialty of the island of Capri, just off the Neapolitan coast, and is usually made with almond flour and dusted with powdered sugar.
• Zeppole di San Giuseppe: These fried or baked dough balls are typically stuffed with pastry cream, ricotta, or custard, and sometimes made with dried fruit. They are traditionally served on St. Joseph’s Day, March 19, which pays homage to this patron saint of pastry chefs.