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Naples is known for its rich culinary traditions, but a new wave of artisans is adding a contemporary twist to classic flavors. Among them is Antonella Delvacchio, the 28-year-old founder of Delva Chocolate, a pasticceria and cioccolateria in the Vomero district. Delvacchio’s journey from a pharmaceutical science degree to crafting gourmet chocolates and pastries is a testament to following one’s passion, even if it means charting an unconventional course.
Delva Chocolate isn’t simply another confectionery in a city steeped in sweet traditions. It represents a deliberate fusion of artistry and flavor, offering both classic Italian pastries and innovative chocolate creations. The shop, located on Via Francesco Solimena, 121 in Naples, has quickly gained attention for its unique praline flavors and dedication to high-quality ingredients, particularly Valrhona chocolate.
Delvacchio’s path wasn’t straightforward. After earning a degree in pharmacy, she realized a career in healthcare wasn’t her calling. A period of travel and training alongside Milanese pastry chef and chocolatier Massimo Pica – who shares a similar background with Campanian roots – proved pivotal. She honed her skills through specialized courses, eventually leading her to open Delva in the latter part of 2023 or early 2024, according to CiboToday.
From Pharmacy to Pralines: A Sweet Transformation
Initially, Delvacchio sold her chocolates privately while working in the pharmaceutical field. “I was selling chocolate as a private individual,” she explained to CiboToday. The decision to fully commit to her passion led to the creation of Delva, a name derived from her surname, “Delvacchio,” with the support of her parents, who encouraged her to pursue her dreams after completing her education. The shop features an open-concept laboratory, allowing customers to witness the artistry firsthand, alongside a counter and a small seating area.
While Naples boasts a long history of chocolate making, Delvacchio recognized the need to expand beyond traditional offerings. Delva’s menu includes a wide array of pastries, including panettoni, colombe, croissants, cakes, and single-serving desserts. More recently, the shop has added viennoiserie for breakfast, with croissants, pain au chocolat, and pain suisse – the latter particularly popular in its dark chocolate variation – alongside lemon curd and vanilla-filled options.
A Modern Approach to Pastry and Chocolate
Delvacchio deliberately steers clear of traditional Neapolitan pastry styles, opting instead for a “contemporary pastry and artistic chocolate” approach. She acknowledges that pricing premium chocolate can be challenging in Naples, where customers traditionally favor assortments of pastries over individual chocolate purchases. However, she believes that once people experience high-quality chocolate, they become loyal customers.
The heart of Delva’s offerings lies in its praline selection. Featuring around twenty different flavors, with a rotating “flavor of the month,” the pralines range from classic combinations like rum, raspberry, and coffee to more adventurous pairings such as gorgonzola, truffle and black olive, tarallo napoletano, and olive oil. A new flavor featuring walnuts, honey, and Parmigiano Reggiano is also in development. Each praline is hand-painted, reflecting Delvacchio’s commitment to artistry. “I like savory flavors due to the fact that in fifteen grams of chocolate, you get a incredibly decisive explosion of flavor in your mouth. You really see people’s surprise,” she said.
Beyond pralines, Delva offers chocolate bars, including filled varieties, “maiolica” – rectangular chocolate tiles resembling traditional Neapolitan tiles – a selection of 13 different hot chocolates, gelato-filled chocolates available in summer, torrone, and decorated Easter eggs. The shop also offers flat Easter eggs with artistic decorations.
Vomero’s Sweet Spot
Delva Chocolate is situated in the Vomero district, a popular shopping and dining destination in Naples. Visit Italy describes Vomero as a vibrant area with numerous bars, pizzerias, and shops, making it a favorite among young people.
As Delva Chocolate continues to innovate and attract a growing clientele, it exemplifies a new generation of artisans who are blending tradition with creativity in Naples’ thriving culinary scene. The shop’s commitment to quality ingredients and artistic presentation positions it as a unique destination for chocolate and pastry lovers.
What comes next for Delva Chocolate will likely involve continued experimentation with flavors and a deepening of its connection to the local community. The shop’s success demonstrates a growing appetite for artisanal chocolate in Naples, and Delvacchio’s dedication to her craft suggests a bright future for this burgeoning business.
What are your thoughts on the fusion of traditional and contemporary flavors? Share your comments below and let us know what unique chocolate combinations you’d like to see!