A traditional Neapolitan tart made with cooked wheat, eggs, and ricotta cheese.
4 top-rated spots found
The recipe is a closely guarded secret that has defined the Neapolitan Easter tradition for over a century. It is widely considered the benchmark for the correct ratio of cooked wheat to sheep's milk ricotta.
📍 Piazza S. Domenico Maggiore, 19, 80134 Napoli NA, Italy · View on Maps
Unrivaled freshness due to the extreme turnover; the pastry rarely sits on the shelf for more than an hour. Locals swear by the texture of their cooked grain, which remains distinct yet tender.
📍 Vico Ferrovia, 1-2-3-4, 80142 Napoli NA, Italy · View on Maps
Renowned for the exceptional quality of their candied fruit, which is hand-cut and larger than average, providing bursts of citrus flavor that cut through the richness of the ricotta.
📍 Via dei Tribunali, 327, 80138 Napoli NA, Italy · View on Maps
One of the oldest pastry shops in Italy (founded 1837), they maintain a rustic, artisanal texture that feels homemade rather than mass-produced, following the 'Bourbon-era' style.
📍 Via Casanova, 97, 80139 Napoli NA, Italy · View on Maps