the neapolitan sfogliatella by Sabato Sessa
Sfogliatella that goes crunch, crunch, crunch
Tradition, craftsmanship and locality in the bottega of Sabato Sessa at Mercato Centrale Milan
In Naples, the Sessa 1930 pasticceria is a real institution. Their sfogliatella reveals the charming city that’s kissed by the sun and the waves of the sea.
The history of the pasticceria began with Gaetano and Anna, Sabato Sessa’s parents. Now, he carries on the family values that are always linked to the territory, to research and to the passion for know-how.
His sfogliatella doesn’t need much introduction, its very goodness gives it a voice. Every day, the pastry is wisely worked and combined with selected raw ingredients that are always in season.
In the store, you can also find other goodness that’s typical of the Neapolitan confectionery tradition, with some peeks even outside Campania, including Sicilian cannoli and Apulian pasticciotti.
The history of the pasticceria began with Gaetano and Anna, Sabato Sessa’s parents. Now, he carries on the family values that are always linked to the territory, to research and to the passion for know-how.
His sfogliatella doesn’t need much introduction, its very goodness gives it a voice. Every day, the pastry is wisely worked and combined with selected raw ingredients that are always in season.
In the store, you can also find other goodness that’s typical of the Neapolitan confectionery tradition, with some peeks even outside Campania, including Sicilian cannoli and Apulian pasticciotti.
Here, Neapolitan sfogliatella has a completely different flavour.
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In Naples, the Sessa 1930 pasticceria is a real institution. Their sfogliatella reveals the charming city that’s kissed by the sun and the waves of the sea.
The history of the pasticceria began with Gaetano and Anna, Sabato Sessa’s parents. Now, he carries on the family values that are always linked to the territory, to research and to the passion for know-how.
His sfogliatella doesn’t need much introduction, its very goodness gives it a voice. Every day, the pastry is wisely worked and combined with selected raw ingredients that are always in season.
In the store, you can also find other goodness that’s typical of the Neapolitan confectionery tradition, with some peeks even outside Campania, including Sicilian cannoli and Apulian pasticciotti.
The history of the pasticceria began with Gaetano and Anna, Sabato Sessa’s parents. Now, he carries on the family values that are always linked to the territory, to research and to the passion for know-how.
His sfogliatella doesn’t need much introduction, its very goodness gives it a voice. Every day, the pastry is wisely worked and combined with selected raw ingredients that are always in season.
In the store, you can also find other goodness that’s typical of the Neapolitan confectionery tradition, with some peeks even outside Campania, including Sicilian cannoli and Apulian pasticciotti.
Here, Neapolitan sfogliatella has a completely different flavour.
