Arianna Esposito

"Last time I had a sfogliatella on the fly, literally. In fact, the bar is near the airport so before taking the plane I would highly recommend stopping here for a sweet treat."

Voce di Napoli

"In the case of the typical Neapolitan sweet, in fact in this shop the sfogliatella Vesuvio was born, a sfogliatella riccia that encloses a heart of babà with the interior of cream and chocolate. This taste eruption is absolutely a must try."

Valentina della Rocca

"In this workshop the Vesuvio sfogliatella was born, a riccia with babà heart filled with cream and chocolate. You just have to try it."

Sotto le Stelle ai Decumani

"This sweet shaped so that it resembles our volcano, hence the name Vesuvio, is made of the sfogliatella riccia dough, and the difference from the traditional one, is that once you bite into it, it creates an explosion of tasty chocolate."

Napolitan

"Sfogliatella Vesuvio represents the most succulent and eloquent expression of this new way of conceiving the world of pastry, honoring and emphasizing the tradition by blending it with original ideas, in a way that it completes and exalts the flavors through new combinations of ideas and ingredients."

Biagio Ricciardiello

"Sfogliatella Vesuvio from pasticceria Madonna in Capodichino: a taste eruption!"

Martina Lombardi

"But the novelties of this pastry shop just keep on coming, and in the confectionery area there is a sweet that surpasses all other regarding the creativity and unmatchable excellence: the sfogliatella Vesuvio, a gluttonous delicacy."