n Naples, dessert isn’t just about ending a meal.
It’s a tradition you breathe in and bite into as you walk the streets — through sunlit alleys filled with irresistible aromas wafting from afar. Whether it’s to start your day, take a break, or finish a meal on a high note, Neapolitan sweets are something to savor with every bite.
Neapolitan Sfogliatelle: crunchy and irresistible
Say “Naples,” and someone’s bound to answer: “sfogliatella!”
The Neapolitan sfogliatella, whether riccia (curly) or frolla (shortcrust), is a small masterpiece of pastry—and a true local institution.
● The riccia, all curves and crunch, is made of ultra-thin layers of dough that crackle under your teeth, with a filling of ricotta, semolina, and candied fruit that warms your soul.
● The frolla, simpler and more buttery, is the comforting sister: same heart, but with a soft, tender shell that melts in your mouth.
Naples has countless places to enjoy a real sfogliatella, but there’s just one rule: it must be hot. A sfogliatella should be eaten fresh from the oven, with one hand on the napkin and the other on your heart!
The Neapolitan Babà: the bold king of sweets
The Neapolitan babà isn’t just eaten — it’s taken on. It’s a dessert with personality: soft yet soaked in rum, elegant yet slightly outrageous. It’s never just a sweet. It’s an expression (“Si’ nu babbà”), and even a way of being.
In Naples, the babà is pop culture: small, large, with whipped cream, with custard, or “naked” as it came into the world — plain and proud. When you try a babà, don’t be afraid to get messy.
A real babà doesn’t let you take a polite bite — it challenges you, drips on your fingers, and leaves you with a sweet, sticky, happy memory.
Sweet taralli and other baked surprises
Less famous but equally charming, Neapolitan sweet taralli are the ones with a white sugar glaze.
A snack from bars, grandmothers, or impromptu coffee breaks. You’ll often find them beside jam tartlets, cookies with candied cherries, or lemon-scented ring cakes that smell like home and nostalgia.
Struffoli: Christmas in a bite
Struffoli mean celebration.
Tiny balls of fried dough, bathed in honey and topped with colorful sprinkles.
They’re typically eaten at Christmas, yes — but the luckiest can find them out of season in the city’s most generous bakeries.
A rain of sugar, honey, and tradition that takes you back to childhood with the very first bite.
Traditional Neapolitan sweets: a walking tour with sugar in your pocket
Naples is a paradise for anyone who loves walking with something delicious in hand.
Here, traditional sweets aren’t just desserts — they’re urban experiences.
And speaking of urban experiences and foods that tell the story of Naples, don’t forget to stop by PUOK, in Vomero or Spaccanapoli, during your sweet tour.
And if you still have a little room left, there’s something waiting just for you: Annuccia’s Caprese — another iconic symbol of Neapolitan pastry, available at both PUOK locations.
Dark chocolate, crushed almonds, and a soft, intense texture—perfect for those who love the authentic flavors of the past.
So yes, you may come to PUOK for the sandwiches, but now you’ll stay for the dessert.
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