Authentic Neapolitan sfogliatella riccia, ready to bake
The Sfogliatella Riccia Magnifica is the raw frozen version of Naples' most iconic pastry: crisp layered shell and a soft heart of semolina and ricotta cream with candied orange. Supplied in 130 g pieces, case of 60 (7.8 kg), you bake only what you need at 190/200 °C for 40-45 minutes and serve it crunchy and fragrant, fresh of the day.
What the sfogliatella riccia is
The sfogliatella riccia is a layered pastry made from very thin sheets of dough rolled and shaped, which during baking takes on its characteristic lamellar, crisp and crumbly texture, with a filling of semolina, ricotta, candied fruit and aromas. It differs from the smooth, soft shortcrust shell of the sfogliatella frolla.
Origin and history
The sfogliatella was created in the 18th century at the conservatory of Santa Rosa da Lima in Conca dei Marini, near Amalfi: its first version was called Santa Rosa. In the early 19th century the Neapolitan pastry chef Pintauro reworked the recipe, giving rise to the modern riccia and frolla variants. Today it is one of the symbols of Campanian patisserie, celebrated by master pastry chefs such as Alfonso Pepe and Sal De Riso.
The producer San Giorgio
This sfogliatella is produced by San Giorgio SpA in Castel San Giorgio, in the province of Salerno (Campania), in the heart of the region where the pastry was born. The raw frozen format preserves the structure of the dough and the freshness of the filling until baking.
Technical specifications
Unit weight 130 g, 60 pieces per case, net weight 7.8 kg. Filling of ricotta and semolina cream with candied orange. Energy 271 kcal / 1137 kJ per 100 g. Contains MILK, WHEAT (gluten) and EGGS. Made in Italy.
Professional uses
Bake at 190/200 °C for 40-45 minutes and dust with icing sugar at the end of baking for an excellent result. Serve at the end of a meal with a Neapolitan espresso, as a breakfast pastry in bars and hotels, on a mixed mignon pastry board, or paired with Campanian liqueurs and amari such as wild fennel liqueur or nocillo.
Common mistakes to avoid
Never thaw at room temperature: thaw in the refrigerator at 0-4 °C to respect HACCP rules and protect the dough structure. Do not refreeze after thawing, and once baked consume within 24 hours. Always declare the MILK, gluten and EGG allergens on the menu (Reg. EU 1169/2011).
Delivery and logistics LAPA
We supply Neapolitan frozen patisserie throughout Switzerland from our central warehouse in Embrach (Zurich), keeping the cold chain at a constant -18 °C. In the regions of Zurich, Winterthur, St. Gallen, Bern, Basel and the canton of Aargau (Aarau, Baden, Wettingen) direct distribution is operated 5-6 days a week with the refrigerated LAPA fleet. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Neuchâtel) and Graubünden (Chur, Davos, St. Moritz) we deliver in 24-48 hours through certified food-grade partner couriers such as Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport AG, with reinforced isothermal packaging and dry ice.
Who it is for
Ideal for pastry shops, gelaterias, bakeries, restaurants, hotels, gastronomies, pizzerias, bars and cafes, as well as Italian grocery stores and private customers looking for authentic Neapolitan patisserie.
