Beautiful stories are never born by chance, and this is not only a beautiful story, but also a good one. The experience of three generations is transported to the ice cream making field, producing a sparkling start full of prospects.

Almost a century has passed since Leopoldo Infante, innovative master of the Neapolitan white art, based on the tradition handed down by old tarallari masters of the late 19th century, decided to open his own workshop in via Foria, focusing specifically on what would become the most famous Neapolitan tarallo in the world, tarallo n’zogna e pepe.

And this is a story not only beautiful, but also good. The experience of three generations is transported to the ice cream making field, producing a sparkling start full of prospects.

Almost a century has passed since Leopoldo Infante, innovative master of the Neapolitan white art, based on the tradition handed down by old tarallari masters of the late 19th century, decided to open his own workshop in via Foria, focusing specifically on what would become the most famous Neapolitan tarallo in the world, tarallo n’zogna e pepe. After years spent producing and selling to the famous kiosks of Mergellina and to the various street vendors of the city, thanks to the experience gained and the oral family tradition handed down from father to son, Leopoldo decided that it was the right moment to open a specialized shop in Via Foria, at the time the commercial epicenter of a popular and lively Naples, which was beginning to appreciate that poor but particular product.

This led the Neapolitans to identify Leopoldo’s shop in Via Foria as the temple of tarallo ‘nzogna e pepe, where they can also find other classic biscuit products such as serpentilli, sugared taralli, lent biscuits and many others.

Patrizio, son of Leopoldo who in turn was the custodian of that centuries-old tradition, in the 1970s extended the offer of the sales point to pastry making, creating a series of confectionery products which have fully entered the gastronomic imagination of Neapolitans for the love with which they are made, for the quality of the ingredients and, above all, for their extraordinary goodness, such as the farfalle, the babà, in their most varied compositions, but with clear signs of innovation as when he decided to make a cake by enlarging a zeppola and filling it with cream and strawberries which in a short time has become a must in Neapolitan pastry making.

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