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.

Broken to the confection of apricots, with its soft and delicate frill, the delicious filling and the irresistible scent of good and genuine.

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

The salty sheet filled with scarlet and provola is the savory version of the classic Neapolitan dessert.

The Browsetella riccia al pistacchio is an unmissable goodness.

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

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.

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

The dark chocolate frill is an excellent variant of the classic flipper.

The Sfogliatella riccia al kinder bueno white is an excellent variant of the classic flipper.

The cantucci, also known by the original name of “biscotti di Prato”, are among the most popular and known cookies in the world:

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

A Space Browser for the lovers of the founding!

The "Pitella riccia al kinder bueno" is an excellent variant of the classic flipper.

The Sfogliatella riccia al cafe is an excellent variant of the classic flipper.