Il babà
The babà is the pastry shop's flagship creation, available in every size, shape and flavour. Soft, generously soaked, balanced in its alcohol content, it is also offered as a cake and in jars.
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Napoli (NA)
Artisan Neapolitan pastry shop since 1960, specialising in babà and traditional Neapolitan pastries
Eccellenza Italianacertificata 2025–2026
Read on
The place
Since 1960, Pasticceria Tizzano has been a landmark of Neapolitan pastry tradition. In the workshop on Corso Meridionale, just steps from the central station, the pastries that have made this name famous are prepared by hand every day: the babà, in its many versions, sfogliatelle ricce and frolle, pastiera, caprese and all the specialities of Neapolitan culture. Selected raw ingredients, recipes handed down through generations and the utmost freshness are the pillars of an artisan production that blends tradition and innovation, with home delivery available.
At the table
Since 1960, Pasticceria Tizzano has stood as a landmark of Neapolitan pastry tradition.
Why you can trust it
Pasticceria Tizzano dal 1960 is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Pasticceria Tizzano dal 1960 is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the kitchen
Services and features
The babà is the pastry shop's flagship creation, available in every size, shape and flavour. Soft, generously soaked, balanced in its alcohol content, it is also offered as a cake and in jars.
The sfogliatelle are prepared daily following Neapolitan tradition, in both the ricce (crisp, layered) and frolle (short-pastry) versions, delivered to homes while still warm.
The traditional Neapolitan pastiera is made following the classic recipe, using quality ingredients to bring out the authentic flavour of this Easter cake.
The caprese is prepared according to the traditional recipe, with just the right softness and the intense chocolate flavour that defines this Campanian cake.
The liturgical calendar shapes production throughout the year, with zeppole, chiacchiere and the classic Christmas and Easter sweets, alongside semifreddi and cakes made to order.
Millefoglie and an assortment of small pastries round out the workshop's daily offering.
The figures
What visitors say
«If you're passing through Naples, you absolutely have to stop here! I tried the babà and it was simply delicious: soft, well soaked and with a truly authentic flavour.»
«The babà are without doubt the best in Naples, moist but not overly alcoholic, soft, with fillings that are out of this world.»
«I ordered online at 8 in the morning, and by 10:30 the sfogliatelle were already at the recipient's home... still warm! Whoever tasted them said they were exquisite.»
«The quality of every pastry is truly exquisite, but what stands out most is the care put into the Babà, which are absolutely superb!»
Reviews appear in the language each guest wrote them in.
In the making · The method
Pasticceria Tizzano dal 1960 builds its production on the choice of quality raw ingredients, the essential foundation for bringing out the authentic flavour of Neapolitan tradition.
Recipes handed down through generations guide the daily work, ensuring uncompromising fidelity to the canons of Neapolitan pastry-making.
Every day the workshop hand-makes the pastries offered fresh to customers, in keeping with the maximum freshness that defines artisan pastry-making.
The pastry shop guarantees delivery through Glovo, Deliveroo, Just Eat and the Corriere Tizzano, ensuring the pastries reach their destination with their qualities intact.
Images
2 images · swipe
