Sfogliatelle Attanasio
Sfogliatella Frolla
Sfogliatella Riccia
Baba au Rum Santa Rosa with Cream and Cherries
Ricotta Pie with Candied Citrus
Formally known as Antico Forno Delle Sfogliatelle Calde Fratelli Attanasio (The Attanasio Brothers’ Antique Bakery of Hot Sfogliatelle,) Sfogliatelle Attanasio is considered by many to serve the best Sfogliatelle in Napoli, their delivery straight from a warm oven highlighting both Sfogliatelle Riccia (curly) and Sfogliatelle Frolla (shortcrust) while other Pastries adhered to an equally high standard.
No frills by nature, the entrance on Vico Ferrovia giving way to a lengthy space without seating, it is before setting foot inside that the smell of Yeast and Sugar fills nostrils, an antique oven visibly filled with warm Pastries while a kitchen to the left sees Bakers at work with more modern equipment.
No seating, just a heavily-inked server working diligently to keep pace with steady foot-traffic, it was with good fortune that Friday morning in January did not find the typical 30-minute queue, guests rather exchanging just €7.30 for four items and taking them outside to eat while scooters zipped by.
Perched upon a concrete girder, three-quarters of the items warm to touch, it was after quickly snapping photos that teeth shattered through “little leaves,” Sfogliatella Riccia yielding a lighter-than-usual blend of Ricotta and Cream with subtle sweetness punctuated by occasional bits of Citrus.
Featuring the same Filling inside Frolla, Attanasio’s Shortcrust even more buttery than Carraturo’s original, fans of Baba will find the Santa Rosa-style prominently displayed and soaked with sugary Syrup while Ricotta Pie sold by slice rather than weight is generous and exemplary with a thicker consistency than either Sfogliatelle.
www.sfogliatelleattanasio.it