La Delizia, a pastry to try

Michele Somma's “La Delizia” pastry shop is a laboratory of sweet emotions: welcoming and hospitable, it represents in its creations the most genuine Neapolitan tradition, while also interpreting the art of pastry in a modern key. Today we talk with Gerardo Somma, Michele's son, who carries on his father's business with enthusiasm and passion.

“Gerardo, would you briefly tell us the story of your family? How was La Delizia born?”

“My father initially worked as a street vendor together with his uncle, who sold the most varied products, from taralli to nougats. The dream of becoming a pastry chef was born thanks to this experience, which then continued with the apprenticeship in the workshop: he immediately found his way, moving directly to working practice. I went through hotel training, while he, you could say, 'the school of doing'.

I don't know what year it was exactly, but surely in the '70s he started working as a pastry boy, taking care first of the humblest tasks and then gradually gaining initiative and skill. He took courses to deepen his profession, but so did the talent he had from the beginning and that the customers recognized him

.”

“Did people's appreciation help to give birth to the idea of the family store?

”

“Certainly. Opening your own pastry shop was a big step, due to the responsibilities it entailed and the need to manage the staff and the administrative part. At the same time, it allowed him to express himself at his best, to move with greater autonomy; even though it entailed burdens, it was an opportunity

for growth and evolution.

Even today, the store changes and expands: in the coming years we plan to create a bar area, to accommodate more guests and offer a more comfortable space to our customers, where they can drink a coffee and relax.”

“Does Michele still run the pastry business today? What do you do most of your business with?”

“I'm slowly taking over, but the master pastry chef is always dad! Having more experience on his shoulders, he manages the administrative part together with the more creative one, which requires the testing of new recipes. Even the part of the large leavened products belongs to him, and that's right

.

There are many commitments, but we are a close-knit team, we give each other strong support: some of our employees have been with us for twenty-five years and more, they have become in tune with the work at Delizia and this also gives quality to the preparations. La Delizia opened in 1994, and over the years it has won the affection of many people

.”

“Besides you and Michele, who is in charge of the family pastry?”

“My mother Maria takes care of reservations and contacts with customers, and my sister also works with us: my father remains the point of reference for all of us, but everyone brings his suggestions and proposals. I, for example, believe very much in the opportunity to make the company grow also through e-commerce, so as to reach not only the people of Santa Maria la Carità or in any case of the Neapolitan but a

national audience.”

“Have you ever received orders from abroad?”

“So far it has only happened a couple of times from what I remember, but it was important to try our best to adapt our recipes to a longer storage period, in order to guarantee the freshness of the product to be shipped overseas! It was a challenge and a novelty, and it happened immediately after the great success achieved in Turin at the Una Mole di Panettoni competition, which we won

in 2019.

In the past two years we have not sent our products to other competitions, but we will start doing it again in 2023: not so much to win, but to take our doves and panettone out of the region, which deserve to be known all

over Italy.”

“Speaking of panettone, do you have any advice for anyone who wants to buy one this

Christmas?”

“It's really hard to choose, I'm torn between milk and dark chocolate panettone and limoncello panettone. It's a shame that for the moment these desserts are still very tied to one time of the year, eating a slice for breakfast gets the day off to the best start! It should not be considered strange to want to taste a bite outside of the traditional anniversaries for which they were

born.

This habit is changing for the Neapolitan pastiera. Even though it was created for Easter, it is sometimes bought even on Sunday, like a normal cake: what matters is that it is good.”

“Thanks for your time and your answers, Gerardo: for all the curious and gluttonous readers, we remind you that the Spaghetti&Mandolino online shop also contains Delizia's delicious potted babás, another exquisite product that we recommend you try.”