San Giorgio Sfogliatella Frolla Mignon: Naples in one bite
The San Giorgio Sfogliatella Frolla Mignon is the iconic Neapolitan pastry in a 35 g mignon size: a soft shortcrust shell holding a heart of ricotta, semolina, cinnamon, vanilla and candied citron. It arrives frozen at -18 degrees C and is baked off on demand, so every service offers a warm, fragrant sfogliatella in minutes with no waste. The 6 kg case contains around 170 pieces.
What a sfogliatella is
The sfogliatella was born in the 18th century at the Santa Rosa monastery in Conca dei Marini, near Amalfi, which is why the original shape is still called Santa Rosa. In the early 19th century the Neapolitan pastry chef Pintauro reworked the monastic recipe and created the two variants known today: the frolla and the riccia. Both share the same filling; only the casing differs.
Frolla versus riccia
The frolla is wrapped in smooth, tender shortcrust pastry, while the riccia is enclosed in crisp, layered puff pastry. This product is the frolla version, softer and rounder, appreciated for its delicate shell and creamy filling. It should not be confused with the coda d'aragosta, a longer derivative of the riccia filled after baking.
The producer
This sfogliatella is made by San Giorgio, a family company founded in 1980 in Castel San Giorgio, in the province of Salerno in Campania. Born as a small pastry lab and grown into a technologically advanced frozen-bakery plant, San Giorgio exports its Campanian tradition line to more than 30 countries and works to BRC, IFS and ISO standards.
Filling and character
The traditional filling combines ricotta, semolina, cinnamon, vanilla and candied citron and orange peel: an aromatic, gently sweet profile that has defined the sfogliatella for centuries. The shortcrust shell stays tender, framing the creamy centre in a single balanced bite at 35 g.
Professional uses
The 35 g mignon size is built for buffets, hotel breakfasts, banqueting, petit-four trays, pastry counters, coffee shops and caffetterie. Serve it freshly baked off and lightly warm, never straight from cold storage, so the lactic aromas of the ricotta filling stay alive. It pairs naturally with an espresso or cappuccino, a dessert wine, or a mixed Neapolitan pastry tray alongside babà and pastiera.
Storage and regeneration
Keep frozen at a constant -18 degrees C to protect the structure and the cold chain. Thaw and regenerate correctly: defrost only in a 0-4 degrees C chiller and never at room temperature, then bake off in the oven before service. Common mistakes to avoid: refreezing after thawing, serving the pastry ice-cold from the fridge, and over-baking, which dries out the tender shortcrust shell.
Delivery and logistics
LAPA delivers B2B and B2C across Switzerland from its central warehouse in Embrach (Zurich), keeping the frozen chain at a constant -18 degrees C with its own refrigerated Iveco and Mercedes fleet and digital HACCP monitoring on Zurich, Winterthur, Uster, Dubendorf, Bern, Basel, Lucerne, St. Gallen, Frauenfeld and the canton of Aargau. For Ticino (Lugano, Bellinzona, Locarno, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Vevey, Montreux, Sion, Fribourg), Neuchatel and the Grisons (Chur, Davos, St. Moritz, Pontresina), shipping is guaranteed within 24-48 hours via food-grade partner couriers Swiss Post Frigo-Express, Planzer, Galliker and Camion Transport.
Who it is for
San Giorgio Sfogliatella Frolla Mignon is the choice of restaurants, pizzerias, gastronomies, hotels, gelaterie, pastry shops, bars, coffee shops and Italian grocers, as well as private customers who love authentic Italian baking. Order it from LAPA.
