Naples · gelato
Casa Infante
A genuine family-lineage story (taralli to pastry to gelato across three generations) with two independent sources agreeing on the founder, family history and flavour identity, though none of them states the exact opening year.
What to order
Pane, burro e marmellata (bread, butter and jam) gelato — Pignataro, 2015
What we know
- Family's three-generation lineage: grandfather Leopoldo Infante's 1940s tarallo recipe ('taralli 'nzogna e pepe') became the pasticceria Leopoldo Infante, before Marco Infante trained in gelato-making from 2010 and founded Casa Infante — giuso.it
- Emphasis on fresh milk and fats and support for local production where possible, stated as company philosophy — Pignataro (2015)
- Distinctive, non-standard flavors named in coverage: 'pane, burro e marmellata' (bread, butter and jam) and a Sorrento-lemon cream — Pignataro (2015)
- Rapid expansion from a single shop opposite the Galleria Umberto I to multiple Naples locations, described as an immediate success — giuso.it, Pignataro (2015)
- Status
- open
- Address
- Multiple Naples locations, including Piazza Vanvitelli, Via Toledo, Via Chiaia and Via Scarlatti; original shop opposite the Galleria Umberto I
- Maker
- Marco Infante and his brother Fabio, third generation of the Infante family (grandfather Leopoldo founded the family's tarallo/pastry business; father Patrizio expanded it into pastry)
- Website
- www.casainfante.it/
- Last checked
- 2026-08-21
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