A traditional sweet but widespread throughout Italy and different names, such as the Bignè di San Giuseppe fritti and filled with cream.

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

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.

Among the most popular cakes for birthdays, laurees and many other occasions, besides the simplest ones, there is definitely one always appreciated by everyone: the millefoglie!

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

The cake of roses is a typical dessert of the Mantovana culinary tradition.

The Pear-filled lace is an excellent fresh variant of the classic foliage.

Salad confectioner with artichokes is our savory version of the classic Neapolitan pasquale with wheat, ricotta cream and frill paste.

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

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

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.

St. Joseph's zeps with pistachio cream are an excellent variant to the classic zeppola.

The dessert that represents the Neapolitans in the world.

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

The savoury pudding filled with eggplant and provola is the savory version of the classic Neapolitan dessert.