The tarallini to the pizza taste are a delicious snack, with an appetizing taste that recalls the familiar one of the pizza, that pleases everyone and that makes “company” in every form.

Easter bells of milk chocolate to celebrate sweetly Easter.

Inspired by one of the classic sweets of the bell pastry, the famous chocolate caprese, we have experienced a more candid and fragrant version of citrus: lemon goat.

The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.

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

The dessert that represents the Neapolitans in the world.

Featuring scent and irresistible aroma of orange, they are a healthy and genuine alternative to industrial snacks.

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.

The salty scroll to the ragù 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 Sfogliatella riccia al cafe is an excellent variant of the classic flipper.

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

Jam pastries and hazelnuts are simple sweets filled with jam covered with peanuts.

St. Joseph's chocolate zeps are an excellent variant to the classic zeppola.

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

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