Pintauro
San Ferdinando
The Via Toledo birthplace of the Neapolitan sfogliatella
Cult sfogliatelle, hot from the oven near the station
A 1930 forno hidden in Vico Ferrovia near the Stazione Centrale, Attanasio runs on a single obsession: sfogliatelle baked all day and handed over still warm. Three generations have guarded the recipe and still shape the pastry cones by hand rather than buying them frozen. Cramped, fragrant and beloved by Neapolitans who queue for the riccia.
Follow the scent from the station; go early, eat the riccia warm, skip the seating.
Quick answers about Sfogliatelle Attanasio, reservations, hours, dress code, and price range.
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