Sfogliatella Riccia and Frolla: Neapolitan Recipe and Secrets of the Tradition

The Neapolitan sfogliatella stands among the most celebrated masterpieces of Italian pastry — a creation that delivers centuries of artisanal mastery in every single bite. Crispy on the outside, luxuriously creamy within, it comes in two legendary forms: the riccia, with its impossibly thin, shattering layers, and the frolla, wrapped in tender shortcrust pastry. Both share the same irresistible filling of semolina, ricotta, candied fruits and cinnamon — yet offer profoundly different taste experiences.

For hospitality professionals across Switzerland, serving authentic Neapolitan sfogliatelle means offering your guests the very pinnacle of Campanian tradition. But sourcing genuine Italian ingredients at a professional level can be a challenge. LAPA is your trusted partner: over 2,000 Italian products delivered in 24–48 hours throughout Switzerland. Durum wheat semolina, fresh ricotta, artisanal candied fruits, premium lard — everything you need for flawless sfogliatelle, without compromise.

Origins and History of the Sfogliatella Napoletana

The story of the sfogliatella begins in the 17th century, behind the walls of the Monastery of Santa Rosa, perched on the Amalfi Coast in the village of Conca dei Marini. According to tradition, a nun found herself with leftover semolina cooked in milk. Rather than waste it, she blended it with ricotta, sugar, dried fruits and limoncello, then wrapped everything in a sheet of pastry. Thus the Santarosa was born — the direct ancestor of the sfogliatella we know today.

The recipe remained a closely guarded secret behind the monastery walls for over a century, until the early 19th century when Neapolitan pastry chef Pasquale Pintauro obtained it and reimagined it in his shop on Via Toledo in Naples. Pintauro stripped away the pastry cream and amarena cherry of the Santarosa, streamlined the filling and perfected the layered pastry that defines the sfogliatella riccia today. The success was immediate and extraordinary.

The sfogliatella has completed a remarkable journey: from the silence of a convent on the Amalfi Coast to the display cases of the world’s finest pastry shops, becoming one of the most recognisable symbols of Neapolitan and Italian gastronomy.

Ingredients for the Sfogliatella Napoletana

The quality of your ingredients is the single greatest factor between a forgettable sfogliatella and one that stops your guests mid-conversation. Here is the complete list for approximately 12 sfogliatelle. LAPA supplies each of these ingredients in the finest Italian quality available.

Dough and Pastry Layers

• 500 g type 00 flour for the riccia pastry (or 400 g for the frolla)
• 200 ml lukewarm water (for the riccia) or 2 whole eggs (for the frolla)
• 10 g salt and 15 g honey (for the riccia)
• 150 g caster sugar and zest of 1 lemon (for the frolla)
• 300 g high-quality lard for layering the riccia
• 150 g lard or butter for the frolla

Traditional Filling

• 250 g fine-grained durum wheat semolina
• 500 ml whole milk
• 250 g fresh, well-drained ricotta
• 200 g caster sugar
• 2 whole eggs
• 100 g mixed candied fruits (citron and orange)
• A pinch of ground cinnamon
• Grated zest of 1 orange
• A pinch of salt

The decisive factor is the choice of semolina and ricotta: the semolina must be premium durum wheat, fine-grained, while the ricotta must be exceptionally fresh and thoroughly drained. LAPA offers certified Italian durum wheat semolina, high-quality fresh ricotta and artisanal candied fruits — every essential ingredient for the authentic Neapolitan sfogliatella.

Step-by-Step Preparation

Preparing the sfogliatella demands technique and patience, particularly for the riccia version. Every step is critical to achieving the crispy, layered result that makes the Neapolitan sfogliatella truly unique.

Phase 1: The Filling

• Bring the milk to a boil in a saucepan.
• Pour in the semolina in a steady stream, stirring with a whisk to prevent lumps.
• Cook over low heat for 5–7 minutes, stirring continuously, until a thick cream forms.
• Transfer to a bowl and allow to cool completely.
• Add the well-drained and sieved ricotta, sugar, eggs, diced candied fruits, cinnamon and orange zest.
• Mix well until smooth and allow to rest in the refrigerator for at least 2 hours.

Phase 2: The Riccia Pastry Layers

• Knead the flour with water, salt and honey until a smooth, elastic dough forms.
• Allow the dough to rest covered for at least 2 hours at room temperature.
• Roll the dough out with a pasta machine to the thinnest possible setting, forming a long, narrow rectangle.
• Spread a paper-thin layer of softened lard over the entire surface of the pastry sheet.
• Roll the pastry sheet tightly and evenly into a cylinder.
• Wrap the cylinder in cling film and allow to rest in the refrigerator for at least 4 hours or overnight.

Phase 3: Shaping and Assembly

• For the riccia: cut the cylinder into discs of approximately 2 cm, then widen each disc with your thumbs from the centre outward, forming a cone.
• Fill each cone with the semolina and ricotta filling and seal the edges thoroughly.
• For the frolla: roll the shortcrust pastry to 3 mm thickness, cut out discs, fill and close into a half-moon shape.
• Seal the edges firmly by pressing with a fork to prevent leaking during baking.

Phase 4: Baking

• Bake in a preheated static oven at 200°C for 20–25 minutes until golden.
• The sfogliatella riccia should emerge golden and crispy with clearly visible layers.
• The sfogliatella frolla should be golden and compact, with a gently crumbly pastry.
• Dust with icing sugar immediately after removing from the oven and serve warm.

Professional Tips

The great Neapolitan pastry masters guard secrets that separate a good sfogliatella from an unforgettable one. The answer to what makes a sfogliatella truly perfect lies in the precision of each step and in the quality of the raw materials.

• The lard for the sfogliatella riccia must be premium quality and at room temperature: too cold and it refuses to spread; too warm and it melts the pastry.
• The semolina must be cooked in milk until a very thick cream forms — too soft a filling will undermine the pastry from within.
• The ricotta must always be thoroughly drained, ideally the evening before, placed in a colander with a weight on top.
• For the sfogliatella riccia, the pastry must be rolled to the absolute thinnest setting: the thinner the sheet, the more spectacular the crunch.
• An oven temperature of 200°C is non-negotiable for the riccia: a cooler oven prevents the formation of those signature crispy layers.

Common Mistakes to Avoid

• Using coarse semolina: the filling turns grainy and unrefined. Fine-grained quality semolina is essential, such as that available in the LAPA catalogue.
• Not draining the ricotta thoroughly: the filling becomes too liquid and leaks during baking.
• Rolling the pastry too thick for the riccia: the layers will not achieve the desired crispiness and lightness.
• Baking at too low a temperature: the riccia pastry will not develop the crispy, golden finish it demands.

Differences Between Sfogliatella Riccia and Frolla

Understanding the differences between sfogliatella riccia and frolla is essential for every pastry professional. Both versions share the traditional filling but deliver entirely different palate experiences. LAPA supplies the specific ingredients for both versions.

The sfogliatella riccia features a casing of paper-thin layered pastry — crispy and flaky — with dozens of concentric layers that shatter with every bite. It is crafted by rolling up a gossamer-thin sheet of pastry spread with lard. The shell-like shape displays characteristic visible striations. It is best enjoyed fresh from the oven, when the pastry reaches its peak crispiness.

The sfogliatella frolla, by contrast, features a shortcrust pastry casing — soft and buttery — with a refined, delicate flavour. The preparation is simpler and faster than the riccia. Its half-moon or pocket shape is smooth and compact. It keeps better than the riccia and holds its texture longer, making it the ideal choice for pastry shops and restaurants that need to prepare ahead.

Both versions are the undisputed stars of the Neapolitan breakfast and represent the finest expression of Campanian pastry-making. With LAPA quality-certified ingredients, you can produce both the riccia and the frolla at a truly professional level.

LAPA Quality Ingredients for Perfect Sfogliatelle

The Neapolitan sfogliatella is a pastry where every single ingredient plays a decisive role. The difference between a mediocre sfogliatella and an exceptional one lies entirely in the raw materials. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for sourcing the authentic Italian ingredients required for superior-level sfogliatelle.

In the LAPA catalogue you will find everything you need: Italian durum wheat semolina for a filling with perfect consistency, high-quality fresh ricotta for ideal creaminess, artisanal candied citron and orange for the authentic traditional touch, and premium lard for crispy, layered pastry. With over 2,000 Italian products and delivery in 24–48 hours throughout Switzerland, LAPA guarantees freshness and authenticity on every order.

LAPA works exclusively with carefully selected Italian producers, guaranteeing full traceability and certified quality. Whether you run a restaurant, pastry shop, hotel or catering service, LAPA is your go-to supplier for professional Italian pastry-making ingredients in Switzerland.

Frequently Asked Questions about the Sfogliatella Napoletana

What is the difference between sfogliatella riccia and frolla?

The sfogliatella riccia has a casing of paper-thin layered pastry, crispy and flaky, made by rolling up a sheet of pastry spread with lard. The sfogliatella frolla uses a classic shortcrust pastry, soft and buttery. The filling of semolina, ricotta and candied fruits is identical in both versions.

Where does the Neapolitan sfogliatella originate from?

The sfogliatella was born in the 17th century at the Monastery of Santa Rosa in Conca dei Marini, on the Amalfi Coast. A nun created the Santarosa with leftover semolina, ricotta and candied fruits. Pastry chef Pasquale Pintauro reimagined it in the early 19th century at his shop on Via Toledo in Naples, creating the version we know today.

Can I use butter instead of lard?

For the sfogliatella frolla, butter is an acceptable alternative to lard, though lard delivers superior crumbliness. For the sfogliatella riccia, lard is virtually irreplaceable: only lard achieves the crispy, layered pastry that defines the authentic riccia.

How long does the sfogliatella keep?

The sfogliatella riccia is best eaten fresh from the oven, as the pastry loses its crispiness over time. The sfogliatella frolla keeps better — up to 2 days at room temperature in a sealed container. Both can be frozen uncooked and baked fresh at the time of serving.

Why is my sfogliatella riccia not crispy?

The most common causes are: pastry rolled too thick, insufficient lard between layers, oven temperature too low, or a filling too liquid that soaks the pastry from inside. Ensure you roll the pastry to minimum thickness and bake at 200°C to guarantee maximum crispiness.

What is the secret to the perfect filling?

The secret lies in the precise balance of ingredients and in the preparation of the semolina. The semolina must be cooked in milk until a thick, lump-free cream forms, then cooled completely before adding the well-drained ricotta. LAPA artisanal-quality candied fruits and a pinch of cinnamon complete the perfect traditional filling.

Discover all the ingredients for professional pastry-making in the LAPA catalogue: semolina, ricotta, candied fruits, lard and everything you need for authentic sfogliatelle. Delivery in 24–48 hours throughout Switzerland. Call us now at +41 76 361 70 21 or order at lapa.ch