Typical dish of Amalfi
Sfogliatella Santa Rosa
Sfogliatella Santa Rosa appears as a golden, shell-shaped pastry, crisp and layered, made of thin sheets of puff pastry that enclose a rich filling of semolina cream, Ricotta, and sour cherries. On top there is often a layer of pastry cream and a dark sour cherry, hinting at a soft center scented with citrus and vanilla. The contrast between the flaky crunch of the pastry and the creamy filling makes it an intense, enveloping dessert. It’s perfect for breakfast or as a sweet pause during a stroll through the alleys and terraces of the Amalfi Coast.
Season: Tutto l'anno€4–7
Why it matters
In Amalfi and the nearby villages, Sfogliatella Santa Rosa is more than just a dessert: it is a symbol of monastic tradition and the culinary creativity of the Amalfi Coast. It tells the story of the ingenuity of convent kitchens and the local gastronomic identity, where simple ingredients become masterpieces of pastry-making. Even today it remains a source of pride for the region and an unmissable treat for visitors.
Origin story
Sfogliatella Santa Rosa was created in the 18th century in the monastery of Santa Rosa in Conca dei Marini. According to tradition, a nun used leftover semolina cooked in milk, mixing it with Ricotta, sugar, and candied fruit, then enclosing the filling in a shell of puff pastry. From this convent invention later came the more famous Neapolitan sfogliatella, which represents a simplified version of the original.
Typical ingredients
pasta sfogliaricottasemolinoamarenecrema pasticcerazuccheroarancia candita
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