A place of the heart for the people of Bari, the Boccia pastry shop is a real institution for the city. To tell the story of these three generations who have the merit of having brought the Neapolitan confectionery tradition to Bari is today the volume "The Secret Ingredient - I Boccia, the sweet migration from Naples to Bari" by Gianni Boccia, pastry chef and owner of the historic business.

In the pages of the book, Gianni Boccia tells the story of his family as in a novel: between memories of the past and the story of affections, memories of a life of work and passion that are intertwined with the memories of the city of Bari, in an act of love for his roots and for the city in which he lives and works.

From the early twentieth century to the present day, Boccia tells how the pastry shop was born, an activity started by his grandparents originally from San Giuseppe Vesuviano, "between the scent of orange blossoms and that of lemon groves", passing through that Arturo Scaturchio from Naples , which, with its Sottano, has meant a lot for the city from a cultural point of view. The merit of the Boccia family is that of having brought Neapolitan pastry to the Apulian capital by the hand of two great pastry chefs: Ferdinando and Francesco, the Boccia brothers, who have delighted, and continue to delight, the people of Bari with sfogliatelle, babà, pastiere and many other specialties. In addition to being an important testimony of work and commitment, "The Secret Ingredient" offers its readers a small recipe book to be experimented, born from the creativity of Francesco Boccia.

What will be the secret ingredient of Boccia's success in the art of pastry? You just have to find out by reading the volume. Part of the proceeds from the sale of the volume will be donated to charity.