RUSTIC SALTED MIGNON NEAPOLITAN SANDWICH WITH COLD CUTS AND CHEESE - 20 PIECES FOR ABOUT 1 KG
Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
The Pear-filled lace is an excellent fresh variant of the classic foliage.
The Pear-filled lace is an excellent fresh variant of the classic foliage.
One of the variants of the Neapolitan peeler.
Use top quality ingredients to best offer one of the excellent bells.
The dessert that represents the Neapolitans in the world.
The leaflet is a typical sweet of the bell pastry and comes in two main variants: can be curly, if prepared with puff pastry, or frill, if prepared with frill paste.
It is sold in packs of 6 pieces from about 150 Gr about each
Duration: 5/6 days
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Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
The Neapolitan pastry is a paschal pastry made from a cream of wheat and ricotta, flavored with orange blossom water and spices, with the addition of candied fruits.
The Kissback is an unmissable goodness.
The Browsetella riccia al pistacchio is an unmissable goodness.
The ricotta frill and pear is an excellent variant of the classic flipper.
A Space Browser for the lovers of the founding!
The cantucci, also known by the original name of “biscotti di Prato”, are among the most popular and known cookies in the world:
The savoury pudding filled with eggplant and provola is the savory version of the classic Neapolitan dessert.
These simple and delicious rustics meet everyone's taste and are perfect on every occasion, for a birthday party, aperitifs and appetizers.
The "Pitella riccia al kinder bueno" is an excellent variant of the classic flipper.
Perfect for snacking children or tea with friends, white chocolate brownies will conquer you with their sweetness and simplicity!
These pretty cupolines covered with powdered sugar hide a cream of light and foamy ricotta, with a delicate hint of vanilla.
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 savory puff pastry with peppers and buffalo provola is our savory version of the classic Neapolitan dessert.
Franz Sacher, an apprentice pastry chef of only 16 years and a lover of chocolate, created the Torta Sacher, which today is definitely one of the most famous and appreciated chocolate cakes in the world.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe in the oven and filled with cream.