Savory pastry sausage and friarielli is our savory version of the classic Neapolitan pastry based on wheat, ricotta cream and pastry.

The salty sheet filled with scarlet and provola is the savory version of the classic Neapolitan dessert.

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 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 "Pitella riccia al kinder bueno" is an excellent variant of the classic flipper.

A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe in the oven and filled with cream.

The salty scroll to the ragù is the salty version of the classic Neapolitan dessert.

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 Brooch is an excellent variant of the classic sheet.

Sicilian cannoli enchants with their typical bubbles and the sparkling ricotta cream.

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 caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).

The Milk Chocolate Brooch is an excellent variant of the classic flipper.

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 Sfogliatella fag almonds is an excellent variant of the classic flipper.

The salty peppers and buffalo stew is our savory version of the classic Neapolitan dessert.