Pasticceria restaurants in Campania
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A
Pintauro
Another local institution (even the owner looks like Sofia Loren's long-lost cousin), cinnamon-scented Pintauro sells perfect sfogliatelle to shopped-out locals. But don't stop there; it makes a mean babà to boot.
reviewed
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B
Scaturchio
In a city infamous for belt-busting temptations, this piazza-side pasticceria enjoys cult status. While you'll find all the local classics (including a particularly luscious babà), the star attraction is the ministeriale. A dark-chocolate medallion invented in the 19th century, the ingredients of its liqueur-laced ganache filling are a closely guarded secret.
reviewed
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C
Angelo Carbone
Off the tourist trail but well on the radar of locals, this chintzy bar-pasticceria-rosticceria makes one seriously buttery sfogliatella (sweet ricotta-filled pastries), not to mention a heavenly pasticcino crema e amarena (a short-pastry bun filled with cherries and custard). Savoury options include satisfying panini (€2.50) and there's alfresco seating beside the frescoed porticos of the Chiesa Santa Maria Regina Coeli opposite.
reviewed
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D
Moccia
With gleaming displays of dainty strawberry tartlets, liqueur-soaked babà and creamy gelato (try a watermelon and peach combo), no one is safe at this chichi pastry pasticceria – blow-waved matriarchs, peckish professionals or waif-thin Chiaia princesses. The almond caprese is the best in town, and best washed down with a potent espresso.
reviewed
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E
La Sfogliatella
Diet? What diet? Lose all self-control at this buzzing pasticceria, famed for its sfogliatelle and house specialities: zeffiro all'arancia (orange delicacy), chocolate and rum cakes, and riccias millefeuilles (pastry with an apple-custard filling).
reviewed
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F
Bar Cavaliere
Procida’s prime pastry shop has a delicious range of cakes, pastries and sweet treats. All the rage is the lingua di bue (ox tongue), a flaky pastry shaped like a tongue and filled with crema pasticcera (custard). It doubles as a cocktail bar if all that sugar builds up a thirst.
reviewed
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G
Dolcería dell’ Antíco Portico
Located under the arches, this place is run by celebrated pastry chef Tiziano Mita, who has worked in Paris and Milan and at the revered Palazzo Sasso in Ravello. Mita applies a contemporary twist to traditional sweet treats, like sfogliatella in the form of a trullo (conical roofed building unique to Puglia). Olive-oil biscuits, almond pastries and lemon cream cake are similarly delicate and delicious. They also do coffee and have a couple of tables outside.
reviewed
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H
Pasticceria Romolo
Across from the train station, this sprawling pasticceria dates from 1966 and the decor has changed little since. The cakes are similarly legendary in this town, with a mouth-watering display that includes frollini (fruit and chocolate tarts), amaretti (macaroons) and that all-time irresistible treat sfogliatelle (a flaky pastry cake filled with fresh ricotta). Fancy chocolates and a wide range of local and national wine are also on sale.
reviewed