Sfogliatelle Attanasio

It's not breakfast in Naples unless it's sweet, so that means
lots of sfogliatelle. The clam.shaped pastry comes in two
varieties: riccia and frolla .The riccia is the more recognizable
to Americans -- a flaky pastry shell filledwith sweetened ricotta.
The frolla has a smooth shell. and since sfogliatelle aren't
created equal , make the effort to find Attanasio
(Vico Ferrovia, 1-2-3-4), a small bakery that serves a heavenly
sfoglia riccia hot out of the oven.