That is- during the Renaissance. Have you ever had sfogliatelle? It just happens to be the very first pastry I learned to bake; let me add labor intensive to make. I have loved it ever since. As you know, I don't gravitate towards chocolate, mouses or cakes. The sfogliatelle is anything but that. It's the right mix of many, many layers of thin flakey dough, stuffed with a citron semolina and ricotta filling; shaped like a clam shell. It has a bit of crunch with a dense custard textured center.
Sampling purely for research purposes, (ahem) I find it difficult to decide - is sfogliatelle better in Rome or Amalfi? Well New Yorkers, I admit this Neapoliatan pastry tastes just as good in the Bronx, NY. But please do yourself a favor and go to a real authentic Italian pastry shop. Tastes best, served warm with a good espresso.