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".

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 ricotta and salami brine is our savory version of the classic Neapolitan dessert.

Cheese and honey, a refined and irresistible combination that reveals the secret of the success of an ancient Sardinian recipe

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

The Milk Chocolate Brooch is an excellent variant of the classic flipper.

The savory pastry with zucchini is our savory version of the classic Neapolitan paschal pastry based on wheat, ricotta cream and pastry.

The roccoco is a Neapolitan dessert produced with almonds, flour, sugar, candied and Neapolitan Pisto that is a mixture of various spices.

The essence of Sicily enclosed in a single sweet... aromas and unmistakable compounds bite after bite.

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 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 Brooch is an excellent variant of the classic sheet.

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

The salty pudding filled with zucchini and provola is the salty version of the classic Neapolitan dessert.

The salty flipper to the Genoese is the salty version of the classic Neapolitan dessert.

On March 8th is a special day, women are owed with a flower that has the color of the sun and which smells good.