Zio Rocco Lab Store in Naples is a renowned late-night cornetteria that offers tasty gluten-free options, such as brioche pandoro in various flavors, sealed to ensure safety. Ideal for those with celiac disease, with some delicious vegan alternatives and a wide selection of baked goods. Highly recommended for late-night cravings!
Venues are suggested by the Gluto community. We don't yet have enough information for the gluten-free safety report for this venue.
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4,7
5
Zio Rocco is a night-time pastry shop and is very well known. As gluten-free, it offers its famous pandoro brioche in two flavors (Nutella and pistachio) as well as plain. There is zero contamination since the product is sealed and heated on the spot. Highly recommended for us celiacs who always have difficulties finding late-night treats.
4
If you are looking for an experience that combines the warmth of Neapolitan "food porn" with the precision of technical pastry, Zio Rocco Lab Store in Pomigliano d’Arco is a must-visit. It is not just a simple bar, but a true laboratory of "elite leavened treats". As soon as you enter, the smell of butter and sugar envelops you. The highlight is undoubtedly the Cornetto Ischitano Doc, in Rocco's version. The Bite: Contrast is key. The crunchiness of the outer pastry shatters under your teeth to reveal a heart of brioche as soft as a cloud. The Flavor: There isn’t the excess sugar typical of industrial products. You can taste the toasted note of the cereal and the quality of the creams (the one with buffalo milk or the lemon-scented pastry cream are incredible). Balance: Despite the generous size and abundant fillings, the product is not cloying. It’s an intense yet refined treat. It’s not improvisation, but pastry engineering. The Double Dough: The technical signature is the union of two souls. A shell of puff pastry (for crunch and layering) that encases a heart of brioche dough (for aeration and softness). The lamination management is millimetric. Raw Materials: Only high-quality butter is used (often centrifuged, with high fat content) which allows for a crispness that does not "grease" the palate. Leavening: Long times (up to 48 hours) ensure extreme digestibility. The internal aeration is regular, a sign of a gluten network worked to perfection and impeccable thermal management of the ovens. Fillings: They are not simple "jams" or "chocolates". They are thermally stable creams or injected cold with a piping bag at the moment, keeping the organoleptic properties of the ingredients intact (like pure pistachio or apricot jam from Vesuvius). My favorite remains the CuoreCaldo. Prices are obviously slightly higher than other offerings, but it’s an investment to please the taste buds and the little tummy!
5
You can’t imagine what I found. There are some vegan options, including the flaky croissant, Ischitan, and even the pandoro brioche (they also make it gluten-free). I had a flaky croissant filled with apricot pellecchiella; it was a bit pricey but quite big. Well, what can I say, I could eat 100 of these croissants. My friends instead had a pangoccioli and a brioche with coconut cream, and they liked them too.
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