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

The foliage is an excellent variant of the classic foliage.

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 Sfogliatella riccia alle mandorle is an excellent variant of the classic sheet.

The ricotta frill and pear is an excellent variant of the classic flipper.

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

The Sicilian red velvet cannoli are a delicious variant of the classic version of cannoli .

Broken to the confection of apricots, with its soft and delicate frill, the delicious filling and the irresistible scent of good and genuine.

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

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 susumelle, also known as pitte di San Martino, are one of the best desserts that are prepared in Calabria during the Christmas holidays.

Sicilian cannoli stuffed with pistachio cream are a delicious variant of the classic version of cannoli .

The ricotta and salami brine is our savory version of the classic Neapolitan dessert.

The Browsetella riccia al pistacchio is an unmissable goodness.

The salty sausage and friarielli flipper is our savory version of the classic Neapolitan dessert.