Taking a brief reprieve from my St. Michael’s Lent devotion, we celebrated the Feast of Santa Rosa da Lima with a traditional Sfogliatella Santa Rosa. First baked in 1681 by a nun at the Monastery of Santa Rosa in Conca dei Marini—nestled between Amalfi and Positano on the idyllic “Divine Coast”—this shell-shaped creation is among my most cherished pastries. In truth, only iris al forno and rum babà can rival it in my affections.
Santa Rosa da Lima, ora pro nobis
The finest one I ever tasted was in a quiet little café in Minori, where the crisp layers yielded to custard and cherries in a perfect harmony of texture and tradition. Evviva Santa Rosa!
