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.

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

The berries tart is a very appreciated fresh dessert, a real and elegant classic, which really likes everyone.

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 salty scroll to the ragù is the salty version of the classic Neapolitan dessert.

The Sfogliatella riccia filled with ricotta and pear is an excellent variant of the classic flipper.

The chocolate tart is the perfect dessert to tease the palates of young and old.

The Sfogliatella fag almonds is an excellent variant of the classic flipper.

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

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

The vegetarian house is a rich, soft and tasty yeast doughnut that can be prepared at Easter, when rustic cakes and stuffed desserts make it the master.

Delicious orange stuffed pancakes, crafted with genuine ingredients.

Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.

The paddle with coconut is an excellent variant of the classic sheet.

Savory pastry sausage and friarielli is our savory version of the classic Neapolitan pastry based on wheat, ricotta cream and pastry.

The savory puff pastry with peppers and buffalo provola is our savory version of the classic Neapolitan dessert.