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

The pastry with pistachio cream is nothing but the revisitation of the classic Neapolitan pastry, designed for the most delicious!

The Biscotti all’Amarena are a typical Campania dessert.

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

The Sfogliatella riccia filled with ricotta and pear is an excellent variant of the classic flipper.

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

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

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

St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.

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 Lemon Broiler is an excellent fresh variant of the classic pancake.

Excellence in Italy: Dark egg type C with whole IGP hazel in box with ribbon and refined surprise.

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

Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.

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

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