Bar Pasticceria Di Ulderico Carraturo

Great pastries, quick bites, and, above all, service. Gennaro and team were incredibly friendly and even taught me some new phrases in Neopolitan!

Located near Porta Capuana, one of the oldest entrances to the city of Naples, L’Antica Pasticceria Carraturo has been in operation since 1837, and although founder Pietro Carraturo has long since passed his recipes live on in the form of a diverse collection of Pastries currently overseen by descendent Ulderico. Easily accessible from Napoli Centrale, and best known as one of Naples’ most traditional Pasticceria, Carraturo opens its doors beginning at 06h30 Tuesday through Sunday, a diverse collection including several items no longer sold elsewhere available though Sfogliatelle remain the most popular choice by far. Producing Naples “little leaves” by the hundreds daily, and reportedly the birthplace of Sfogliatella Frolla which places Ricotta Cream inside a Shortcrust originally intended for “common people” unable to afford the better-known Sfogliatella Riccia, it is from Carraturo’s elder oven that each warm Pastry is served, a cost of €1.50 amongst the city’s cheapest despite unparalleled taste and texture. Built on tradition, at least six-dozen additional Pastries made on-site daily, guests will also find a full bar and Espresso offered inside L’Antica Pasticceria Carraturo L-shaped interior, the Torrone delightful with prominent Almond notes while Mostacciolo Duro is something like the consistency of Honeycomb dipped in a rigid Dark Chocolate shell. Confusing with Sapienza, a seemingly inedible Biscuit that actually drew blood on second-attempt to chew, it was setting this aside that Carraturo’s Baba proved unforgettable thanks to Limoncello Frosting, while both styles Sfogliatelle made fans immediately want to apply for Italian citizenship and move in next door.

Sfogliatella looks awesome tastes better. It is worth it! An opportunity to taste typical napolitana food.

Excellent croissant, discreet cappuccino. I can't fully express myself on the other types of traditional desserts as I had the opportunity to try them in the first evening (so not comparable to the taste/consistency just produced in the morning)

A little dry personal a little anonymity. They don't make you happy by entering. local with few lights.