The best to be enjoyed in restaurants, bars, bakeries ...

“Riccia” or “frolla”, according to taste, is the best known and most characteristic of the many delicacies of Neapolitan pastry. And it has an illustrious and greedy ancestor. Two centuries older, very similar in shape as in the sweet and aromatic filling.

The totem dish of the city is prepared with beef or pork meat, onions, tomato purée, lard, extra virgin olive oil, red wine, garlic, salt and pepper, using a terracotta saucepan in which, after having chopped lard and garlic, put the meat tied with a kitchen string together with the chopped onion, oil and a pinch of pepper.