copy of HANDCRAFTED NEAPOLITAN FLIPPER FILLED WITH PERA-6 PCS FROM ABOUT 1 KG
The Pear-filled lace is an excellent fresh variant of the classic foliage.
The caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).
The caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).
A legend tells that the king of Naples married an Austrian princess who wanted to continue to taste the "Torta Sacher".
This is how the cooks of the royal palace, trying to reproduce the cake so dear to the princess, conceived the goat.
There is another story about a cook who, in 1920 in Capri, forgot to put the flour during the preparation of a dessert.
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The Pear-filled lace is an excellent fresh variant of the classic foliage.
The Kissback is an unmissable goodness.
Broken to the confection of apricots, with its soft and delicate frill, the delicious filling and the irresistible scent of good and genuine.
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.
Inspired by one of the classic sweets of the bell pastry, the famous chocolate caprese, we have experienced a more candid and fragrant version of citrus: lemon goat.
The pastry stuffed with milk chocolate is an excellent variant of the classic flipper.
The salty pudding filled with zucchini and provola is the salty version of the classic Neapolitan dessert.
The chocolate millefoglie, a real delicacy, delicious and perfect to sweeten the meal.
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 Brooch is an excellent variant of the classic sheet.
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 cake of roses is a typical dessert of the Mantovana culinary tradition.
The Sfogliatella riccia alle mandorle is an excellent variant of the classic sheet.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
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.
Mustaccioli are classic Christmas cakes in the shape of a rhombus and covered in chocolate.