St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.
A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.
Fried zeppoles are a rich sweet and millenary history:
the name derives from Joseph who, fleeing to Egypt with Mary and Jesus, in order to maintain the family he had given himself to the profession of "Frittellaro" and there are several poems and philanthropists precisely in honor of St. Joseph Frittellaro.
For this reason, throughout Italy, fried zeppoles are the typical desserts of the feast of the father.
This dessert of origin bell is now prepared throughout Italy on March 19.
Specific References
No customer reviews for the moment.
The Sfogliatella riccia alle mandorle is an excellent variant of the classic sheet.
The cantucci, also known by the original name of “biscotti di Prato”, are among the most popular and known cookies in the world:
The mile is a carnival dish, simple and tasty of the traditional Campania cuisine.
The Lemon Broiler is an excellent fresh variant of the classic pancake.
Neapolitan sandwiches called "pagnottielli" are rustic sandwiches filled with meats and cheeses, typical of the street food partenopeo.
The salty peppers and buffalo stew is our savory version of the classic Neapolitan dessert.
The Milk Chocolate Brooch is an excellent variant of the classic flipper.
The rustic babà is one of those deformed who agree a little everyone.
The cake of roses is a typical dessert of the Mantovana culinary tradition.
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.
The chatter is crisp and delicate fries typical of the Carnival period and are called with different names depending on the regions of origin.
The salty flipper to the Genoese is the salty version of the classic Neapolitan dessert.
Almond pastries are slightly crunchy biscuits outside and soft inside.
The amalfitana tart is an aromatic and perfumed sweet, a soft and fragrant straw contains a lemon-flavored pastry cream that hides sweet buds: the bitters.
The susumelle, also known as pitte di San Martino, are one of the best desserts that are prepared in Calabria during the Christmas holidays.
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.