Pasticceria Carbone ‘’Deliesi’’

Excellent product, in my opinion it's even better the next day. 🔝

Nothing else to add: try it.

Once upon a time there was DELIESE Anyone lucky enough to have followed the evolution of this incredibly light dessert, created by pastry chef Pasqualino Battista over time—starting, I'd say, in Lubrichi in 1973—will understand what I mean. This evolution has ensured that the DELIESE has remained steadfast, faithful, and anchored to tradition, never betraying any glamorous or marketing gimmick. A recipe still shrouded in mystery and legend. Today—and I might add, fortunately—the DELIESE is still around, perpetuated since 1999 by a young pastry chef, Antonio Carbone, who carries on a tradition whose origins are perhaps unknown to anyone. Enjoying it, freshly filled, with all the fragrance released by the sponge cake, then diving into the impalpable, unique and unrepeatable cream, while the "signature" dark chocolate chips—still hand-mixed—give subtle hints of sensory discontinuity, remains, 50 years later, a sublime experience. The Pasticceria Carbone in Delianuova is so much more, but that dessert, in its uniqueness steeped in tradition, craftsmanship, history, and legend, will continue to live on in the collective imagination for a long time to come.