Domenico Marino
On the trail of polacca aversana: tradition and innovation for a brioche ageless

Tradition and innovation of polacca in Aversa from Marino’s pastry since 1958.

The polacca, which can be enjoyed exclusively on the territory aversano bases its origins in history and legend.

For the polacca Domenico Marino has no sourcherry, fruit that remains strictly in polaccone (polish cake). The bundle of brioche classic is filled with custard but in the production of the Marino family is open to new variants: ciokkopolacca (filled with chocolate and cocoa in the dough), nocciopolacca (filled with hazelnut cream crust which sees replaced the grains of sugar with hazelnut) and mini ice cream polacca. The reactions of Aversani are mixed: there are the conservatives of classical polacca and innovators who do not mind the novelty confectionery.Meanwhile, the polacca continues to remain the favorite breakfast by Aversani but also becomes sweet night.