The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.
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From nature, the baked wheat, of the pastry, is special ingredient in sweet is its touch...it is an excellent tradition! Already ready and practical for Mariarosa faster is its fabulous cake. The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.
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Excellence in Italy: Dark egg type C with whole IGP hazel in box with ribbon and refined surprise.
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.
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 chocolate confectioner is nothing but the revisitation of the classic Neapolitan confectioner, designed for the most delicious!
The salty sheet filled with scarlet and provola is the savory version of the classic Neapolitan dessert.
The susamielli are sweets in the form of "S" of the Neapolitan cuisine typical of the Christmas period.
The Tarantelle box has excellent fresh sweet bells and produced the same day of delivery.
The Biscotti all’Amarena are a typical Campania dessert.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
A delicious recipe of milk chocolate with precious fruits inside, the perfect combination between the very fine Caffarel chocolate and the raw material recognized all over the world for their excellence: the "Piedmont IGP hazelnut".
Perfect as snack to take to school, for aperitif or to enrich the buffet of a birthday party.
The salty scroll to the ragù is the salty version of the classic Neapolitan dessert.
Sicilian cannoli stuffed with pistachio cream are a delicious variant of the classic version of cannoli .
Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
One of the most loved home cooking desserts, the chocolate salami!