If you are in Napoli trying to put together the best vassoio di paste (‘tray of pastries’) ever, you should definitely start with a babà.
a small yeast cake saturated in rum, and sometimes filled with whipped cream, pastry cream, and or fruit
Zeppole di San Giuseppe
little deep fried or baked cakes topped with crema pasticcera and amarene (‘black cherries’)
Sfogliatelle or aragostine (‘little lobsters’), pastries filled with cream or ricotta and candied fruit, or chocolate
Now you see why the proverb says: “Vedi Napoli e poi muori“?
(See also “I miss paste – 1 – 2 – 3 – 4” https://misshome.wordpress.com/2014/03/24/265-i-miss-paste-1/