Sabato Sessa‘s shop

The Sessa 1930 pasticceria (patisserie) is a real institution that recounts – through his sfogliatella – the charm of his city: Naples. The history of the pasticceria began with Sabato Sessa’s parents and is now in its third generation with his son Gaetano. Now, he carries on the family values that are always linked to the territory, to research and to the passion for know-how, creating his specialties in the pastry workshop. The undisputed queen of the store is the sfogliatella, a shell-shaped filled pastry originating from Campania. Sweet symbol of Neapolitan tradition there are two kind of sfogliatella: riccia – puff pastry filled with ricotta and candied fruit- or frolla – made with a a  shortcrust  dough. Every day, the pastry is wisely worked and combined with selected raw ingredients that are always seasonal. In the store, you can find also other goodness that’s typical of the Neapolitan confectionery tradition, with some peeks even outside Campania, including Sicilian cannoli and Apulian pasticciotti, small pies filled with ricotta or custard.