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Torta Caprese is a dark chocolate cake made without any flour. This specialty of the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds, and butter. It is characterized by its dense chocolate texture and a layer of powdered sugar on top.
The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream on the side. Although the origins of torta Caprese are quite murky, many believe that it was invented by mistake, when a cook left out the flour from a recipe.
MOST ICONIC Torta Caprese
Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough.
After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.
MOST ICONIC Graffe Napoletane
The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Easter, though its origins are said to be traced back to pagan times.
According to one legend, to celebrate the return of spring, the priestesses of Pompeii would prepare similar wheat pastries as an offering for Ceres, the Roman goddess of agriculture, grain crops and fertility. However, the pastiera we know today originated in the convents of Naples.
MOST ICONIC Pastiera
View moreStruffoli is a Neapolitan dessert consisting of small, deep-fried balls of dough that are soaked in honey. Traditionally, struffoli is prepared at Christmastime, so they are sometimes served piled on a plate in the shape of a wreath or a Christmas tree, often covered in colorful candy sprinkles or candied fruit.
The name of the dish is believed to be derived from the Greek word strongulos, meaning round in shape. Some believe that struffoli bring good luck, and that the tiny rounds symbolize abundance and prosperity. These sweet treats were prepared in convents for centuries before they began being distributed by nuns to noble families at Christmastime as a sign of gratitude for their donations and charity.
MOST ICONIC Struffoli
Roccoco are traditional Christmas cookies originating from Naples. They're made with a combination of flour, almonds, sugar, candied fruit, and pisto – a mixture of cinnamon, cloves, nutmeg, and coriander. These cookies have been known for their dry and hard texture since 1320, when the nuns of the Real Convento della Maddalena first started preparing them.
It's recommended to serve roccoco biscotti with a glass of limoncello, marsala, or spumonte.
MOST ICONIC Roccoco
Susamielli are traditional Neapolitan Christmas cookies. They're made with a combination of flour, sugar, butter, honey, and spices such as cinnamon, cloves, and nutmeg. The dough is shaped into sticks which are then twisted into the letter S before being baked until golden.
These cookies are often sold along with mustaccioli, rococo, and struffoli at street stands during the festive Christmas season. It's recommended to dunk susamielli in coffee or a glass of sweet dessert wine. In the past, susamielli were called sesamielli and they were covered with sesame seeds.
Moist, creamy, and characterized by subtle hints of lemon, migliaccio is a typical Italian carnival cake that is mostly prepared in Naples and the surrounding areas. The texture of migliaccio is quite similar to that of a cheesecake, and it is traditionally prepared with semolina and ricotta instead of flour.
Although limoncello is the most authentic addition in terms of flavorings, it can be replaced by lemon juice. Once it has been properly baked, the cake can be served either warm or chilled.
Torta Osimhen is a decadent chocolate cake created in honor of Napoli (football club) striker Viktor Osimhen. In a city that lives and dies for good food and its football team, pastry chefs Salvatore and Giuseppe Mellone of the Neapolitan pasticceria Fresco Forno decided to celebrate the spectacular Nigerian player by conceiving a special cake made of three layers of chocolate sponge and two layers of chocolate mousse mixed with salted caramel.
The cake is glazed with dark chocolate and sprinkled with crushed cookies, meant to represent the footballer's recognizable hair. Torta Osimhen is completed with an edible decorative wafer "mask", an iconic part of Osimhen's playing gear. Soon after it was introduced, torta Osimhen became a huge hit, not only among Napoli fans but with local and foreign cake connoisseurs (Viktor Osimhen himself tried this delicious dessert and gave it his approval), prompting other Neapolitan pasticcerias to make their own version of the original.
MOST ICONIC Torta Osimhen
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