The Sfogliatella riccia alle mandorle is an excellent variant of the classic sheet.

A soft pastry that comes from the union of pistachio with selected almonds of the variety thunder, decorated with an entire pistachio in the center.

Crunchy and tasty, the pepper braids and almonds with a characteristic twisted shape and an enveloping taste are truly irresistible.

The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.

These pretty cupolines covered with powdered sugar hide a cream of light and foamy ricotta, with a delicate hint of vanilla.

The chestnut, or baldino or ramen, is a typical dessert prepared with chestnut flour and enriched with raisins, pine nuts and rosemary.

The savoury pudding filled with eggplant 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.

Salad confectioner with artichokes is our savory version of the classic Neapolitan pasquale with wheat, ricotta cream and frill paste.

The Lemon stuffed pastel is an excellent fresh variant of the classic parsley.

Salt pastry with ricotta, salami and Provolone del Monaco, is a friable rustic cake and very delicious to eat on many occasions.

The Neapolitan pastry is a paschal pastry made from a cream of wheat and ricotta, flavored with orange blossom water and spices, with the addition of candied fruits.

The white chocolate peeler is an excellent variant of the classic sheet.

Mustaccioli are classic Christmas cakes in the shape of a rhombus and covered in chocolate.

The bittersweet are semi-spherical cookies prepared with almonds, egg whites and sugar.

A perfect dessert for the snack of children and adults who do not want to grow!