Agrodolce

"The pastiera from Scaturchio, as those from some other pastry shops in the city, is made by following the classic recipe and then delivered to customers in the typical tin can, like they did in the old days. Characteristical for this one is just the right amount of flower water in the dough, which puts everything in a perfect balance."

Chiara Cimini

"In Scaturchio you can try a trully unique pastiera, very high and very rich. The delicious filling and thin pastry are what makes it really good. A slice of this cake, eaten at any time of day, for breakfast or as a snack, really has the power to change your day for the better."

Mariangela Napolitano

"If one does not have the time, or, let's say, the baking skills or a loving grandmother who bakes them as if she plans to feed the entire city, there are always pastry shops that set a new standard for what is perhaps the most appreciated Neapolitan sweet. First of all, Scaturchio at Piazza San Domenico."

Laura Gambacorta

"Scaturchio deserves the credit for spreading across the world the fame of the Neapolitan artisan pastry, especially pastiera, a dessert typical for Easter period but now consumed throughout the year."