Sfogliatella Riccia Stuffing




Pronounced – (Sfo lee yah tell’ ah)

The “sfogliatella” is a traditional recipe of the Neapolitan bakery.

After showing the preparation of the dough, Master Pastry Chef Sabatino Sirica reveals the secret of the “sfogliatella riccia” stuffing



Sfogliatelle Stuffing

Ingredients Below

500g cooked semolina
700g Roman ricotta cheese
400g sugar
6 eggs
300g orange and citron peels
Spices (cinnamon, vanilla, grated orange)

For the cooked semolina: boil 1/2l of water with 20g salt, then add 150g semolina. Let it cool.

Add 1/2kg of Roman ricotta cheese, sugar, eggs and the orange and citron peels.


Sfogliatelle Stuffing

The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.

Video Recipe


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