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CASA INFANTE
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Our Story
Bringing a Taste of Italy to Amsterdam
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.
OUR STORY
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.
A small jewel that embodies all the characteristics of tradition and values ​​that the family has accumulated over time.
The setting is that of the ancient shops of the early nineteenth century , with white marble in profusion and furniture that recreates a more than familiar environment. The presence of thirty-six flavors served to the customers' attention from the first glance, a chocolate fountain which, when placed in the wafers before the ice cream, subsequently gives sensations of rare pleasure, trained female staff attentive to the customers' needs, the location, in the central Via Toledo, perhaps the most famous and busiest street in Naples, contributed to creating the conditions for a great success, immediately repeated by the Vomero store and the one in Via Chiaia, which by faithfully replicating the stylistic features of the first, confirmed the entrepreneurial vocation and the tenacity of the two young owners, Fabio and Marco Infante .
Young, we were saying, yet already hardened by a long apprenticeship in the family business, but willing to explore new opportunities, with profound respect for their past but projected forward, ready to get back into the game and learn again, because even if It's true that pastry making tradition matters a lot, it's also true that the art of the ice cream maker has its own precise characteristics that cannot be invented or improvised.
Above all in organizational capacity, for which the two brothers divide the tasks : Marco , the productive soul, puts the experience gained in the pastry shop to good use by following courses and deepening research into the best that modern technology could offer in compliance with a production that remains artisanal due to the choice of the best raw materials and the care and attention to detail.
Fabio , on the other hand, thanks to his experience in the commercial branch, follows everything relating to sales and the main element of every successful company, the staff. All the collaborators of the two ice cream parlors were chosen through a rigorous selection and testing process, with obsessive attention to the customer, to his considerations and to the belief that a good product is an excellent starting point, but it is then necessary to create the part immaterial perception, that is, visual pleasure, the feeling of elegance, the freshness of the human relationship.
The two young entrepreneurs had a great hand by relying on Franco Costa of Costagroup for the construction of the shops . With his thirty years of experience in the sector, Franco has perfectly interpreted their desires, translating them into these little jewels that pamper the customer from the moment he approaches the store. In fact, the most evident thing is the presence of the Cattabriga vertical batch freezer , which, placed inside a space delimited by glass walls, prepares ice cream for customers on the spot once a week, allowing them to experience the production directly. artisanal ice cream.
