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 Lemon Broiler is an excellent fresh variant of the classic pancake.

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

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

These pretty cupolines covered with powdered sugar hide a cream of light and foamy ricotta, with a delicate hint of vanilla.

The Sfogliatella fag almonds is an excellent variant of the classic flipper.

The chocolate tart is the perfect dessert to tease the palates of young and old.

Squares with dark colour, light chrosine and thick chocolate dough: brownies!

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 .

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 bittersweet are semi-spherical cookies prepared with almonds, egg whites and sugar.

The pastry with pistachio cream is nothing but the revisitation of the classic Neapolitan pastry, designed for the most delicious!

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 Sneaktella riccia stuffed with the pastry and is an excellent variant of the classic flipper.

Delicious frills stuffed with pistachio, crafted with genuine ingredients and without preservatives.

Perfect as snack to take to school, for aperitif or to enrich the buffet of a birthday party.