The story
Capriccio, a historic bakery on Via Carbonara, is an old-school Naples institution. Mark Wiens calls it “iconic,” highlighting its “legendary babà” — incredibly fluffy, juicy, and perfectly balanced with rum flavor. Alex Mark Travel describes it as a historic local spot serving excellent savory and sweet pastries, ideal for a traditional breakfast; he recommends the Pagnottello Imbottito and the Cornetto al Limone.
Where The Foodies Go agrees the babà is the star but also praises the Santa Rosa, noting the fascinating history behind both pastries. With a 4.2-star rating and a steady stream of creator visits, Capriccio delivers a genuine taste of Neapolitan pastry tradition — from rum-soaked classics to filled cornetti — in a setting that feels both timeless and welcoming.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The babà is the undisputed star, praised for its boozy, cloud-like perfection, while the overall vibe is one of unpretentious, soulful Italian comfort that feels like a warm embrace.
“This babà is so fluffy and spongy, but also delicate. You don't perceive a big quantity of rum — you can really taste the flavor of the rum but it's not that strong. The sweetness is there, it's so juicy and wet. I'm not a huge cake lover but this is really good because it's like a beverage at the same time as you have a cake, and it goes down really well because it's so fluffy.”
“The main reason we're at Capriccio is Oh Babà. The babà's history starts in Poland — the Polish king found the traditional Kugelhopf too dry, so his pastry chefs made it softer by soaking it in rum. It went to France with the king's daughter Marie who married Louis XV, bringing her pastry chef Nicolas Storer. The French added a first leavening, making it softer. Then with the Bourbons it arrived in Naples, where the Monsù added a second leavening and modified the soak with rum, water, and sugar — thus the Neapolitan babà was born. In Paris you can still find Storer, the oldest pastry shop in Paris, and try a babà. Here at Capriccio, I put the soak on myself. It's incredible how I don't eat babà anywhere in the world except Naples. The soak here is a bit sweeter than at Lauri. The alcohol is well balanced, not too cloying, just good good. And it's so soft — look at this.”
What creators say
3 creators have covered Capriccio. Most active: Mark Wiens, Alex Mark Travel, Where The Foodies Go
- Mark WiensLoved
Italian Street Food in Naples!! SEAFOOD SPAGHETTI + Pizza in Naples, Italy!! · @ 1:25
An iconic old-school bakery famous for its legendary babà, which is incredibly fluffy, juicy, and perfectly balanced with rum flavor.
Dishes mentioned
Babà
This babà is so fluffy and spongy, but also delicate. You don't perceive a big quantity of rum — you can really taste the flavor of the rum but it's not that strong. The sweetness is there, it's so juicy and wet. I'm not a huge cake lover but this is really good because it's like a beverage at the same time as you have a cake, and it goes down really well because it's so fluffy.
Capriccio is a historic local bakery in Naples serving excellent savory and sweet pastries, perfect for a traditional breakfast.
Dishes mentioned
Pagnottello Imbottito
This is a round savory pastry stuffed with sausage, cheese, and egg. It smells and looks delicious — nice and flaky top, crunchy on the outside, airy inside. The sausage bits and cheese are popping out. It's quite salty to be honest, but nonetheless very tasty. This is the first time I've tried this pastry in Italy, and I think it's a great way to start your day.
Cornetto al Limone
This is a big lemon-flavored cornetto. It looks really flaky on the outside — a proper Italian cornetto with that perfect structure inside. It's nice, crunchy, and flaky on the outside, has a strong taste of butter and a mild taste of lemon. Once you bite in a little bit further, it has that tasty lemon-flavored custard cream.
- Where The Foodies GoLoved
N di Napoli - Napoli Food Tour - parte prima - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 12 · @ 14:08
Capriccio is famous for its babà and also offers a great Santa Rosa, with a fascinating history behind both pastries.
Dishes mentioned
Santa Rosa
We also got a Santa Rosa. The Santa Rosa is the ancestor of the sfogliatella riccia — it was invented at the monastery of Santa Rosa in Conca de' Marini on the Amalfi Coast. The nuns created this dessert, a riccia sfogliatella filled with semolina and milk, dried fruit rehydrated in rosolio, topped with pastry cream and candied sour cherries. Then Pintauro removed the cherries and cream, added ricotta, and invented the modern sfogliatella riccia. The modern Santa Rosa has the riccia filling with ricotta and pastry cream, topped with pastry cream and amarene. It's the sfogliatella frolla, we'll talk about that elsewhere. Madonna, how delicious and Madonna, what a brick. As always in Naples, you start and end everything lightly, always in the name of fitness.
Babà
The main reason we're at Capriccio is Oh Babà. The babà's history starts in Poland — the Polish king found the traditional Kugelhopf too dry, so his pastry chefs made it softer by soaking it in rum. It went to France with the king's daughter Marie who married Louis XV, bringing her pastry chef Nicolas Storer. The French added a first leavening, making it softer. Then with the Bourbons it arrived in Naples, where the Monsù added a second leavening and modified the soak with rum, water, and sugar — thus the Neapolitan babà was born. In Paris you can still find Storer, the oldest pastry shop in Paris, and try a babà. Here at Capriccio, I put the soak on myself. It's incredible how I don't eat babà anywhere in the world except Naples. The soak here is a bit sweeter than at Lauri. The alcohol is well balanced, not too cloying, just good good. And it's so soft — look at this.
