La Delizia Pasticceria Artigianale

Founded in the early 90s by the will of the master pastry chef Michele Somma, the pastry shop La Delizia di Santa Maria La Carità pays homage to the long tradition that Neapolitan confectionery production boasts, interpreting it in its own way with dedication and attention to the quality of the raw materials used.

Winner in 2019 (1st place) and in 2020 (2nd place) of the Turin competition “A Mole of Panettoni”, the pastry shop in Via Madonna delle Grazie has not remained an exclusively local reality: immediately appreciated by fellow citizens, it soon achieved national fame, also thanks to the interest of Gerardo, Michele's son, for the opening of an online shop with which to distribute products suitable for traveling over long distances to a wider audience. Let's discover some of them!

La Delizia products

It starts with babà, desserts with a legendary history that have been combined with liqueurs since the 18th century, when it is said that Stanislao Leszczyński modified the recipe for a characteristic cake (kugelhopf) with the addition of a touch of rum: with subsequent modifications and refinements, made by other hands and transferred from France to the Bourbon court, the baba reaches its current form, preserved almost unchanged since the very first Italian mention in 1863, attributed to Vincenzo Agnoletti.

The La Delizia pastry, in turn, personalizes the confectionery with a particular cooking that guarantees the maintenance of freshness and softness up to one year after packaging, a precious innovation to be able to keep aside a delicious

supply of babà.

The Neapolitan Pastiera

In addition to babà cooked with rum and limoncello, in addition to seasonal desserts such as doves, panettone and pandori, Michele Somma's Pastry Shop also makes the famous Neapolitan pastier available for online orders, a dessert originally linked to Easter but available all year round in formats of 1 kg and 1.5 kg.

Recognized as a PAT (traditional food product) of the Campania Region, Neapolitan pasta also has a centuries-old history, whose first testimonies date back to the end of the 17th century: here we will not mention the hypotheses - and myths - concerning this dessert, limiting ourselves to recognizing its undeniable goodness... And inviting you

to try it for yourself!