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Neapolitan Sfogliatella Frolla

Q: Ingredients and allergens

Ingredients: wheat flour, butter, sugar, eggs, fresh ricotta (cow’s milk), semolina, candied orange (orange, sugar), cinnamon, salt. Allergens: contains gluten, dairy, eggs. Weight per piece: approx. 100 g.

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The true Neapolitan sfogliatella frolla, handmade since 1967.

Crumbly, buttery shortcrust pastry with a filling of fresh ricotta, semolina, candied peel blended into the mixture, and cinnamon.
Our sfogliatella frolla is made every morning in our Mondragone pastry kitchen, to the same recipe we have used since 1967: shortcrust worked by hand, a generous filling. No ready-made bases, no shortcuts.

24h shippingOrder by 12:00 noon
Original recipeUnchanged since 1967
Protected packagingInsulated boxes
Gift packagingAvailable all year round

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What is sfogliatella frolla

Sfogliatella frolla is the softer version of Naples’ signature pastry: a crumbly, buttery shortcrust shell enclosing exactly the same filling as the riccia: fresh ricotta, cooked semolina, blended candied orange, eggs and cinnamon. Compared with the riccia, the frolla has a more delicate texture and melts in the mouth.

How we make it at Lisita

In our Mondragone pastry kitchen we make the shortcrust with butter, flour, sugar and eggs: no margarine, no vegetable fats. The filling is the same as the riccia: fresh Campanian ricotta, semolina, blended candied orange and cinnamon. Every sfogliatella frolla is shaped and baked by hand, just as it was in 1967. The result is a golden, crumbly shell that gives way at the first bite, revealing the soft, fragrant filling.

How it reaches your home

Orders are shipped from Monday to Wednesday. Orders received from Wednesday to Sunday leave the following Monday, so that they arrive as fresh as possible.

Product details

Quantity: Box of 10
Box of 20
Retention: Keep sfogliatelle between 0° and +4°. Eat within 2 days of purchase.
Before eating: Warm in the oven at 180° for 5 minutes. The shortcrust turns crumbly and fragrant again, as if fresh from the oven.

Frequently asked questions

What is the difference between sfogliatella riccia and sfogliatella frolla?

The riccia has a crisp, layered puff pastry made with lard. The frolla has a shortcrust shell, softer and more buttery. The ricotta and semolina filling is the same in both.

How should sfogliatelle be stored?

At a temperature between 0° and +4°, for up to 2 days from purchase. Before eating, warm in the oven at 180° for 5 minutes to bring back its original crispness.

Do you ship sfogliatelle across Italy?

Yes. We ship across Italy by express courier. Orders leave from Monday to Wednesday.

Ingredients and allergens

Ingredients: wheat flour, butter, sugar, eggs, fresh ricotta (cow’s milk), semolina, candied orange (orange, sugar), cinnamon, salt.

Allergens: contains gluten, dairy, eggs.

Weight per piece: approx. 100 g.

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