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 roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.

A delicious recipe of milk chocolate with precious fruits inside, the perfect combination between the very fine Caffarel chocolate and the raw material recognized all over the world for their excellence: the "Piedmont IGP hazelnut".

The savory pastry with zucchini is our savory version of the classic Neapolitan paschal pastry based on wheat, ricotta cream and pastry.

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 Pear-filled lace is an excellent fresh variant of the classic foliage.

The dessert that represents the Neapolitans in the world.

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

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

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

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.

The foliage is an excellent variant of the classic foliage.

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

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 pastry stuffed with milk chocolate is an excellent variant of the classic flipper.