CLASSIC HANDMADE MIMOSA CAKE WITH PASTICCERA-TORTA CREAM TYPICAL OF THE DONNE-DA FESTIVAL ABOUT 1 KG
On March 8th is a special day, women are owed with a flower that has the color of the sun and which smells good.
The roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.
The roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.
The roccoco is baked in the oven and has a roundish shape similar to that of a doughnut crushed by the average size of 10 cm.
It is a particularly hard cookie so it can be softened by bathing it in vermouth, sparkling wine, white wine or marsala.
Typical Christmas Neapolitan treat.
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On March 8th is a special day, women are owed with a flower that has the color of the sun and which smells good.
Delicious orange stuffed pancakes, crafted with genuine ingredients.
The Biscotti all’Amarena are a typical Campania dessert.
Featuring scent and irresistible aroma of orange, they are a healthy and genuine alternative to industrial snacks.
A Space Browser for the lovers of the founding!
A perfect dessert for the snack of children and adults who do not want to grow!
Although he was little known outside of the area, he conquered anyone who tasted it for the first time!
The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.
The Browsetella riccia al pistacchio is an unmissable goodness.
The foliage is an excellent variant of the classic foliage.
Crunchy and tasty, the pepper braids and almonds with a characteristic twisted shape and an enveloping taste are truly irresistible.
The Lemon stuffed pastel is an excellent fresh variant of the classic parsley.
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!
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 .
The ricotta frill and pear is an excellent variant of the classic flipper.