Master the art of Campania's two most iconic pastries - the flaky sfogliatella riccia and the orange blossom pastiera napoletana. A local pastry chef guides you through the complex layering process.
The Sfogliatella and Pastiera Baking Class is a three-hour pastry class dedicated to the two most iconic sweets of Naples and the wider Campania region: the crisp, shell-shaped sfogliatella riccia and the orange-blossom-scented pastiera napoletana. Led by a local pastry chef, the class guides participants through techniques that are notoriously demanding even for experienced home bakers, in a Naples kitchen setting. The session typically begins with the sfogliatella riccia, whose name means 'curly' and whose hallmark is dozens of paper-thin, fan-like layers of pastry. Participants learn how a stiff dough is rolled out into a long, gossamer sheet, brushed with lard or butter, wound into a tight cylinder, then sliced and shaped into cones that are filled with a semolina, ricotta, candied-peel, and cinnamon mixture before baking to a crisp, flaky finish. The chef explains the difference between the labour-intensive riccia and its smoother shortcrust cousin, the frolla. The class then moves to pastiera napoletana, the wheat-and-ricotta tart traditionally prepared at Easter. Participants learn to make the pasta frolla base, prepare the filling of cooked wheat (grano), ricotta, eggs, candied fruit, and orange blossom water, and assemble the characteristic lattice top. The chef discusses the dessert's history and its symbolic links to spring and renewal. The class concludes with participants tasting the pastries and taking home what they have made where baking time allows. The price of €55–80 covers all ingredients, instruction, equipment, and tastings. Classes are small and run primarily in English, with hands-on involvement at each stage. Both pastries are vegetarian; participants with gluten or dairy restrictions should note that ricotta and wheat flour are central to both recipes, so substitutions are limited and must be discussed in advance. Aprons are provided and no prior baking experience is required, though participants should expect detailed, technique-focused work rather than a quick demonstration. The class suits visitors keen to understand the craft behind Campania's celebrated pastry tradition and to attempt the layered sfogliatella that few bakers master.
| Price | €55-80 |
|---|---|
| Duration | 3 hours |
Weather through the year in Campania
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Campania.
Highlights
- Laminating paper-thin layers for sfogliatella riccia
- Filling crisp shells with semolina-ricotta cream
- Making the lattice-topped pastiera napoletana from scratch
- Working with orange blossom water and candied fruit
- Tasting the pastries fresh from the oven
Tips for visiting
- Expect detailed, technique-heavy work—sfogliatella riccia is among the hardest Italian pastries to master, so patience is rewarded.
- Wear an apron-friendly outfit, as laminating dough with lard or butter is a hands-on, messy process.
- Flag gluten or dairy restrictions well before the class, as ricotta and wheat flour are central to both recipes.
- Ask the chef about the difference between sfogliatella riccia and frolla so both styles can be attempted at home.
- Plan for a sweet finish rather than a meal; the class focuses on pastries rather than savoury food.
Frequently asked questions
What is the difference between sfogliatella riccia and frolla?
The riccia is made from many thin laminated layers, giving a crisp, ridged, fan-like shell, while the frolla uses a smooth shortcrust pastry. The class focuses on the more challenging riccia and explains how the frolla differs.
What is pastiera napoletana?
Pastiera is a traditional Neapolitan Easter tart made with a shortcrust base filled with cooked wheat, ricotta, eggs, candied fruit, and orange blossom water, finished with a lattice top. It is associated with spring and renewal.
Do participants need baking experience?
No prior experience is required. The pastry chef guides each step, though participants should expect detailed, technique-focused work, particularly when laminating the sfogliatella dough.
Can participants take their pastries home?
Where baking time allows, participants taste the pastries during the class and take home what they have made. The exact arrangement depends on timing and the operator.
Are the pastries suitable for special diets?
Both pastries are vegetarian. However, ricotta and wheat flour are essential to the recipes, so gluten-free or dairy-free substitutions are limited and must be arranged in advance.