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

The dark chocolate frill is an excellent variant of the classic flipper.

The foliage is an excellent variant of the classic foliage.

The Pear-filled lace is an excellent fresh 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 susamielli are sweets in the form of "S" of the Neapolitan cuisine typical of the Christmas period.

The dessert that represents the Neapolitans in the world.

St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.

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

The salty sheet filled with scarlet and provola is the savory version of the classic Neapolitan dessert.

Salad confectioner with artichokes is our savory version of the classic Neapolitan pasquale with wheat, ricotta cream and frill paste.

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

The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition.

Chocolate magnets are soft pastries and suitable for every moment of the day.

St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.

The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition. Filled with meats and cheeses, the house is a typical Neapolitan rustic prepared during Easter.