St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.
The white chocolate Sacher is a candidate variant that will compete in a challenge between Sacher.
Franz Sacher, an apprentice pastry chef of only 16 years and a lover of chocolate, created the Torta Sacher, which today is definitely one of the most famous and appreciated chocolate cakes in the world.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
The burrata is a fresh cheese, of buffalo milk with yarn paste, similar to mozzarella but with a much softer and filamentous texture and its taste is sweet and buttery.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
La Colomba Pasquale is the sweet yeast typical of the Italian tradition, which takes you to the table on Easter day together with the Neapolitan Pastiera .
La Colomba Pasquale is the sweet yeast typical of the Italian tradition, which takes you to the table on Easter day together with the Neapolitan Pastiera .
A sausage with a typical spicy taste and a strong taste, in line with the recipes of the Neapolitan tradition.
The seasoned fillet is a very thin sausage, made with the seasoning of the pig's strand.
The neckline is a particular sausage that is obtained from the processing of the upper part of the neck and shoulder of the pig
It shows an intense straw-coloured crust with a canned surface.
A perfect dessert for the snack of children and adults who do not want to grow!
A perfect dessert for the snack of children and adults who do not want to grow!
Perfect as snack to take to school, for aperitif or to enrich the buffet of a birthday party.
A perfect dessert for the snack of children and adults who do not want to grow!
A perfect dessert for the snack of children and adults who do not want to grow!
The cassata, produced by the Sicilian pastry shop, and more specifically of Palermo, deserves the place of honor among the typical desserts of this region, along with cannoli, almond pastes and pinches.
The pastry with pistachio cream is nothing but the revisitation of the classic Neapolitan pastry, designed for the most delicious!
The puff pastries with ricotta and spinach are nice finger food appetizers.
These simple and delicious rustics meet everyone's taste and are perfect on every occasion, for a birthday party, aperitifs and appetizers.
The bittersweet are semi-spherical cookies prepared with almonds, egg whites and sugar.
Jam pastries and hazelnuts are simple sweets filled with jam covered with peanuts.
Delicious and soft coffee rings will melt in the mouth by releasing all the aroma of coffee.
Chocolate magnets are soft pastries and suitable for every moment of the day.
The rustic babà is one of those deformed who agree a little everyone.
Golosa, fresh and fun, is a cake appreciated by the older to the younger thanks to the taste of the cookies with which it is made.
The vegetarian house is a rich, soft and tasty yeast doughnut that can be prepared at Easter, when rustic cakes and stuffed desserts make it the master.
Chocolate snowflakes are a variant of the classic version of snowflakes filled with ricotta cream.
Salt pastry with ricotta, salami and Provolone del Monaco, is a friable rustic cake and very delicious to eat on many occasions.
Perfect for snacking children or tea with friends, white chocolate brownies will conquer you with their sweetness and simplicity!
The savory pastry with zucchini is our savory version of the classic Neapolitan paschal pastry based on wheat, ricotta cream and pastry.
Salad confectioner with artichokes is our savory version of the classic Neapolitan pasquale with wheat, ricotta cream and frill paste.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread.
The amalfitana tart is an aromatic and perfumed sweet, a soft and fragrant straw contains a lemon-flavored pastry cream that hides sweet buds: the bitters.
The cake of roses is a typical dessert of the Mantovana culinary tradition.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
Squares with dark colour, light chrosine and thick chocolate dough: brownies!
The Sicilian cannoli stuffed with chocolate are a variant of the classic version of the cannoli that everyone loves from the smallest to the largest.
The chocolate millefoglie, a real delicacy, delicious and perfect to sweeten the meal.
Among the most popular cakes for birthdays, laurees and many other occasions, besides the simplest ones, there is definitely one always appreciated by everyone: the millefoglie!
Although he was little known outside of the area, he conquered anyone who tasted it for the first time!
These pretty cupolines covered with powdered sugar hide a cream of light and foamy ricotta, with a delicate hint of vanilla.
Snowflakes filled with pistachio cream are a variant of the classic version of snowflakes filled with ricotta cream.
The chocolate confectioner is nothing but the revisitation of the classic Neapolitan confectioner, designed for the most delicious!
Semi-seasoned cheese produced with pasteurized sheep milk.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
The Vesuvio box has typical bell tomatoes of excellent quality.