The Grano Cotto Chirico has always been the best ingredient for the Neapolitan Pastiera thanks to its thickening capacity resulting from the icy starch present in the package.

Chocolate-covered gossip is a variant that everyone loves, from the smallest to the largest, of the classic version of the chat.

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

Delicious and soft coffee rings will melt in the mouth by releasing all the aroma of coffee.

The essence of Sicily enclosed in a single sweet... aromas and unmistakable compounds bite after bite.

The foliage is an excellent variant of the classic foliage.

Crunchy olive oil tarallini are small and delicious salty cookies, simple both in preparation and in ingredients.

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

Very good, fragrant and spicy.

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 salty flipper to the Genoese is the salty version of the classic Neapolitan dessert.

The rustic babà is one of those deformed who agree a little everyone.

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

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

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

The salty pudding filled with zucchini and provola is the salty version of the classic Neapolitan dessert.