The food experience I am going to write about today is still set in Napoli, which we can unanimously proclaim as the gastronomic heaven on Earth. More specifically, il Fiocco di Neve (snowflake, in English) is a pastry which was prepared for the first time in Pasticceria Poppella by Ciro Scognamillo, who is currently carrying on his family enterprise which has been baking pastries in Rione Sanità since 1920.
The Fiocco di Neve gave new impetus to the shop, being a real crowd-pleaser. As a matter of fact, ever since 2016 it became one of the all time favourites of Neapolitan people and its great success led to the opening of a second store in Via Toledo, in order to easily reach as many customers as possible.
The original pastry is a brioche, so soft it melts in your mouth, filled with a white cream mixed with ricotta cheese and other secret ingredients, which no recipe you can find on internet will be able to reveal you. Successively they added two new flavours, the chocolate and the pistachio fiocco di neve, to please every palate.
Poppella’s story, as in every fairy tale, hosts an enemy called Leopoldo, the big franchise which has numerous stores scattered all around the city center and close neighbourhoods. Aware of the success risen by Fiocco di Neve, Leopoldo brought to market its own version baptizing it with the name of Nuvoletta. If before you could enjoy this unique brioche just in Poppella’s store, Leopoldo spread the word of good taste and let more people have a taste of this delicacy.
A dispute is currently taking place, in the attempt to proclaim which is the tastiest among the Nuvoletta and Fiocco di Neve. People in Napoli are categorized according to their preference, and my opinion might be clear by noticing the title I chose for this article, but I must give the last word to you, my dear traveler. My personal advice is to travel to Napoli and, between a Babbà and a Sfogliatella, find a an empty space in your stomach to try both the versions of Poppella and Leopoldo: judge it by yourself and spread the rumour, so that this pastry – unfairly known just in Napoli – can reach other corners of the world and gain the national and international popularity it deserves.