The cantucci, also known by the original name of “biscotti di Prato”, are among the most popular and known cookies in the world:
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The cantucci, also known by the original name of “biscotti di Prato”, are among the most popular and known cookies in the world:
Sweet almonds cooked in whole oven, then cut and biscotted until they become crisp and a beautiful golden hazel color.
They are dry biscuits to the almonds, obtained by cutting in slices the still hot dough thread.
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The savory pastry with zucchini is our savory version of the classic Neapolitan paschal pastry based on wheat, ricotta cream and pastry.
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 Sfogliatella riccia alle mandorle is an excellent variant of the classic sheet.
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 Biscotti all’Amarena are a typical Campania dessert.
Mustaccioli are classic Christmas cakes in the shape of a rhombus and covered in chocolate.
The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition.
The roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.
Almond pastries are slightly crunchy biscuits outside and soft inside.
The salty pudding filled with zucchini and provola is the salty version of the classic Neapolitan dessert.
The salty sausage and friarielli flipper is our savory version of the classic Neapolitan dessert.
The Lemon stuffed pastel is an excellent fresh variant of the classic parsley.
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The pastry with pistachio cream is nothing but the revisitation of the classic Neapolitan pastry, designed for the most delicious!
The St. Joseph red velvet zeppoles are an excellent variant to the classic zeppola.
The paddle with coconut is an excellent variant of the classic sheet.