ristorazione — Napoli · Campania
In the old heart of Naples, where the streets narrow and scent guides better than any signpost, Pasticceria Colmayer has kept, since 1989, a creation that has become part of the city's confectionery vocabulary.
In the Arenaccia district, between Piazza Carlo III and the maze of the old Neapolitan centre, stands an address that Neapolitans know by heart. Pasticceria Colmayer was born in 1989 from the vision of Pasquale Colmayer, a master pastry chef trained since 1983 in the city's most renowned workshops: a laboratory that for over thirty years has been baking pastries with the same artisan care as at the outset.
On the counter, trays of Via col Vento go by — the soft-hearted bignè-pastry ring that Colmayer created and that has become a local legend: available in the classic version or filled with pistachio, hazelnut and chocolate creams. Demand is such that a second shop, on the opposite corner of the crossroads, is dedicated exclusively to this signature pastry.
In the in-house workshop, the master pastry chefs work on their own production every day: doughs, creams and the specialities of the occasion trays are made here, with selected ingredients and techniques handed down over time. It is this daily artisan care — not scale, not speed — that guarantees the consistent quality customers have recognised for over three decades.
A pastry that has set a standard, a workshop that has never stopped working. The page tells the rest.
