Neapolitan Sfogliatella Riccia

Q: Ingredients and allergens

Ingredients: wheat flour, lard, fresh ricotta (cow’s milk), semolina, sugar, eggs, candied orange (orange, sugar), cinnamon, salt. Allergens: contains gluten, dairy, eggs. Weight per piece: approx. 100 g.

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The true Neapolitan sfogliatella riccia, handmade since 1967.
Crisp, layered pastry with a filling of fresh ricotta, semolina, candied peel blended into the mixture, and cinnamon. Just as tradition demands.

Our sfogliatella riccia is made every morning in our Mondragone pastry kitchen, to the same recipe we have used since 1967. Pastry rolled out by hand, layer after layer. No ready-made bases, no shortcuts.

24h shippingOrder by 12:00 noon
Original recipeUnchanged since 1967
Protected packagingInsulated boxes
Gift packagingAvailable all year round

Discover more

What is sfogliatella riccia

Sfogliatella riccia is Naples’ signature pastry: a shell of layered pastry, golden and crisp outside, soft and fragrant within. The filling is a mixture of fresh ricotta, cooked semolina, blended candied orange, eggs and cinnamon: a recipe unchanged for centuries.

It was born in the 18th century in the convent of Santa Rosa da Lima, at Conca dei Marini on the Amalfi Coast. It reached Naples in the first half of the 19th century, where it became the city’s own pastry. The recipe has not changed since.

How we make it at Lisita

In our Mondragone pastry kitchen we work the pastry by hand, just as we did when we opened in 1967. We use only fresh ingredients: Campanian ricotta, semolina, blended candied orange, eggs and cinnamon. No preservatives, no artificial flavourings.

Every sfogliatella is prepared, shaped and baked by hand. The result is a pastry with dozens of thin layers that shatter at the first bite: a crispness that no industrial process can achieve.

How it reaches your home

Orders are shipped from Monday to Wednesday. Orders received from Wednesday to Sunday leave the following Monday, so that they arrive as fresh as possible.

Product details

Quantity: Box of 10
Box of 20
Retention: Keep sfogliatelle between 0° and +4°. Eat within 2 days of purchase.
Before eating: Warm in the oven at 180° for 5 minutes. The just-baked crunch comes right back.

Frequently asked questions

What is the difference between sfogliatella riccia and sfogliatella frolla?

The riccia has a crisp, layered puff pastry made with lard. The frolla has a shortcrust shell, softer and more buttery. The ricotta and semolina filling is the same in both.

How should sfogliatelle be stored?

At a temperature between 0° and +4°, for up to 2 days from purchase. Before eating, warm in the oven at 180° for 5 minutes to bring back its original crispness.

Do you ship sfogliatelle across Italy?

Yes. We ship across Italy by express courier. Orders leave from Monday to Wednesday.

Ingredients and allergens

Ingredients: wheat flour, lard, fresh ricotta (cow’s milk), semolina, sugar, eggs, candied orange (orange, sugar), cinnamon, salt.
Allergens:contains gluten, dairy, eggs.
Weight per piece:approx. 100 g.

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