Giovanna Di Napoli, pastry chef and owner of Nunù Patisserie in Pomigliano d'Arco, has added two winter Pain Suisse to her menu: one with cassis and one with pear and chocolate.
The pastries were reported by Luciano Pignataro as seasonal winter products, with availability expected to continue until February before a spring menu change.
Two seasonal versions
The cassis version is filled with a compote of cassis and elderberry. According to the report, the idea comes from Di Napoli's experience visiting Parisian pâtisseries.
The second version combines Pain Suisse dough with 70% dark-chocolate cream and cubes of pear. It is a tribute to Di Napoli's grandmother and her chocolate-and-pear cake.
Together, the two pastries connect French-inspired viennoiserie and pastry techniques with Neapolitan and Campanian pastry traditions, the same combination that defines the offer at Nunù.
The pastry chef and the shop
Nunù Patisserie is located at Via Giacomo Leopardi 47, Pomigliano d'Arco, in the province of Naples.
Di Napoli's background includes training and work connected with Marco Merola, as well as experience assisting pastry chef Cédric Grolet. Profile coverage of the shop describes its direction as French-style pastry joined with Neapolitan traditions.
What to know before you go
Both Pain Suisse were presented as winter-only items. The original report states they would remain available until February, but it does not specify the exact year or closing date.
Current availability, prices and opening hours were not independently verified. Readers planning a visit should check directly with Nunù Patisserie before travelling.
The reference to Vesuvio in the topic framing is geographical and editorial: Pomigliano d'Arco sits in the Vesuvian area, but the research does not identify a specific Vesuvian ingredient in either pastry.
