The Sicilian cannoli stuffed with chocolate are a variant of the classic version of the cannoli that everyone loves from the smallest to the largest.

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 dessert that represents the Neapolitans in the world.

The white chocolate peeler is an excellent variant of the classic sheet.

The caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).

The white chocolate peeler is an excellent variant of the classic sheet.

The Browsetella riccia al pistacchio is an unmissable goodness.

A Space Browser for the lovers of the founding!

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

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

Easter bells of milk chocolate to celebrate sweetly Easter.

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.

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.

The white chocolate Sacher is a candidate variant that will compete in a challenge between Sacher.

Golosa, fresh and fun, is a cake appreciated by the older to the younger thanks to the taste of the cookies with which it is made.

Salt pastry with ricotta, salami and Provolone del Monaco, is a friable rustic cake and very delicious to eat on many occasions.