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the Neapolitan pastry made with a pasta machine
My great grandmother, Anna Cappella, from Naples, c. 1931
Layers of paper-thin dough envelope a soft ricotta and semolina filling. Orange, zested or candied, is added for a hint of citrus.
Best made from scratch and served with espresso.
"I have a concept of Naples that is not so much of a city, per se, but rather an ingredient of the human spirit that I detect in everyone, Neapolitan or not."
- Luciano De Crescenzo
(1928 - 2019)
The dough is rolled to 1 mm thickness
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