The dessert was one of the parts of the restaurant that customers most looked forward to when Napoletana made an entry into the New York scene last year. Some of the items that immediately became customer’s favorites on the menu were salty vanilla gelato and tiramisu. The received much more attention that the pizza which was the main course. This is the handywork of Fabian von Valtierra, pastry chef and co-owner of the outfit who has many sweets to his reputation for his work with Contra and Wildair. They were noticed very easily that the dessert and the menu on the restaurant were named 2018’s dessert of the year by Eater NY. Valtierra says that he is not a dessert person so his desserts are not very sweet. But that was what customers really liked. He says that he is making something that he really doesn’t enjoy and it reminds him of his childhood. His secret weapon for the dessert that has made it successful is salt which is something he believes many pastry chefs do not fancy. What he likes that is becoming a trend is that many pastry chefs are concentrating on fresh produce from the farmer’s market to make their stuff rather than frozen purees. He believes in doing things differently and customers have liked him for it.
- Una Pizza Napoletana came back to New York City last year after a long hiatus and the dessert was it unanticipated offerings.
- The pizza of the restaurant was veritable but so were hits on the menu that included salty vanilla gelato and an updated tiramisu.
- Fabian von Hauske Valtierra created the desserts and he made them very well because he has a reputation that includes sweets at Contra and Wildair.
““It’s ironic that my entire career has been based around making something I really don’t enjoy,” he says. “My whole thing is bringing back things that remind me of my childhood, but making them a little fresher.””