Polacca: the Campania Breakfast Classic, Ready for Your Oven
The San Giorgio Polacca is a 90 g pre-leavened frozen sweet pastry made with lactic ferments and no hydrogenated fats, supplied in cartons of 50 pieces (4.5 kg net). Straight from the freezer, it proofs at room temperature and bakes into a golden, fragrant brioche-style pastry, ready to be filled in the traditional Aversa way with lemon custard cream and amarena sour cherries or with modern fillings of your choice.
What Is the Polacca
The polacca is one of the most beloved sweet specialties of Campania. According to the most popular account, it was born in Aversa in 1926, when a Polish nun from the Convento delle Cappuccinelle shared the recipe of a Polish leavened sweet bread with local pastry makers; the pastry chef Nicola Mungiguerra adapted it to the Campanian taste, and the pastry was named in homage to the nun. In 1990 the polacca was famously served to Pope John Paul II during his visit to Aversa, who recognised in it the flavours of his homeland. The traditional version is a soft leavened dough filled with lemon-scented custard cream and amarena cherries.
The Producer: San Giorgio Dolce e Salato
San Giorgio Dolce e Salato is a family company founded in 1980 by Sabato Bruno in Castel San Giorgio, near Salerno, in Campania. Driven by Sabato together with his sons Antonino and Ivan, the company has grown from a small pastry workshop into a high-tech frozen bakery facility, exporting cornetti, Danish pastry and traditional Campania specialties to dozens of countries while keeping artisan recipes at the core of its production.
Product Characteristics
Each piece weighs 90 g, the counter-service standard for Italian bars. The dough is enriched with lactic ferments for a more fragrant, digestible crumb and contains no hydrogenated fats. Energy value: 390 kcal per 100 g, with 23 g fat, 39 g carbohydrates (of which sugars 10 g) and 6.4 g protein per 100 g. The pastry arrives unfilled, giving your lab full freedom on fillings and finishes.
How to Prepare It
Take the pieces out of the freezer, arrange them on a baking tray and let them proof at room temperature until doubled in volume, then bake until golden following the producer instructions. Fill only after baking and cooling: the classic choice is lemon custard cream with amarena cherries, piped with a sac a poche. Bake in batches across the morning to always serve oven-fresh pastry.
Professional Uses
In the bar, serve it as the centrepiece of the Italian breakfast next to espresso and cappuccino. In the pastry shop, fill it the Aversa way with custard and amarena and finish with icing sugar. For hotel breakfast buffets, bake small batches for a constant supply of warm pastries. For banqueting and catering, fill with ricotta cream or hazelnut spread for sweet buffets. One 50-piece carton covers the morning service of a medium-sized bar.
Pairings
The polacca pairs naturally with Neapolitan-style espresso and cappuccino, icing sugar, amarena syrup and pastry creams. On the LAPA catalogue you also find coffee beans, powdered sugar and ready pastry creams to complete the breakfast counter.
Storage
Store at -18 °C in the original carton. Do not refreeze after thawing. Once proofed and baked, the polacca gives its best within the day, like any fresh leavened pastry.
Delivery and Logistics
Frozen B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich), with the cold chain at -18 °C guaranteed by the LAPA refrigerated fleet across Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) delivery within 24-48 hours via certified food-grade couriers such as Swiss Post, Planzer and Galliker, with insulated packaging and dry ice.
Who It Is For
Designed for bars and cafes, pastry shops, bakeries, hotels, banqueting and catering services, Italian grocery stores and private customers who want to bring the authentic Campanian breakfast to Switzerland.
