New York discovers the Polacca Aversana thanks to Roberto Caporuscio

As one of the world’s leading capitals of dining, New York continues to strengthen its connection with Italian cuisine. According to the latest food industry trends, demand for authentic regional Italian products is steadily growing in the United States, with increasing interest not only in iconic classics but also in lesser-known local specialties. In this context, the Polacca Aversana – a traditional dessert from Campania – is gaining popularity among American consumers thanks to chef and pizzaiolo Roberto Caporuscio, founder of Kesté Pizza & Vino in New York, already known as one of the pioneers of Neapolitan pizza in the U.S.

The idea stems from a genuine connection to the territory. Like Proust’s madeleine, the Polacca evokes memories for Caporuscio of when, about 26 years ago, he would stop in Aversa during his travels from Naples to Pontinia to taste what was then a specialty available only there – a dessert he says he “couldn’t do without.” After opening his pizzeria in New York, and before fully establishing himself as a pizzaiolo, Caporuscio began experimenting with desserts as well. This journey led, in 2024, to the official introduction of the Polacca in his restaurant, following a year of refining recipes and techniques.

This traditional brioche, filled with rich custard and syrupy sour cherries, is typically enjoyed during Easter breakfast. This year, however, Caporuscio has reinterpreted it with the “Colomba Polacca Aversana”, an original fusion between the classic Italian Easter cake and the signature ingredients of the Aversa dessert. The result is a modern gourmet evolution inspired by the historic pastry shops of Aversa.

The Polacca Aversana is one of the most distinctive desserts of the Caserta area. Its origins, dating back to the 19th and early 20th centuries, are rooted in oral tradition: the most widespread version attributes the recipe to a Polish nun who introduced it in a local convent. Other interpretations link it to Central European leavened desserts later adapted with Campanian ingredients and taste. Regardless of its origins, it is in Aversa that this dessert has become a true symbol of local gastronomy.