Located in Via Roma, between the archaeological excavations and the Sanctuary of Pompeii, Pasticceria De Vivo boasts a history of over 65 years of activity with two sales outlets, a production site and over 70 employees. sales outlets, a production site and over 70 employees. From the very beginning, there has been one fundamental rule: the use of mother yeast and raw materials of the highest quality. Two generations later, the same rules still live on in De Vivo’s leavened products, cakes and ice creams, led by Marco De Vivo with the help of his wife Ester and Simona and a professional staff committed to improve quality standards. The patisserie offers its customers a vast production of typical Neapolitan sweets, made with passion and wisdom, distinguished by strict canons of craftsmanship while maintaining traditional recipes unaltered. There is no lack, however, of innovation and continuous search for high quality raw materials from the Campania region. A highlight are the leavened products, born under the ‘rule’ of mother yeast following a long process of growth, a leavening time of 36 hours and the rest, you know, for good things you mustn’t be in a hurry.