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A Space Browser for the lovers of the founding!
The pastry stuffed with dark chocolate is an excellent variant of the classic flip-flop.
One of the variants of the Neapolitan peeler.
Use top quality ingredients to best offer one of the excellent bells.
The dessert that represents the Neapolitans in the world.
The leaflet is a typical sweet of the bell pastry and comes in two main variants: can be curly, if prepared with puff pastry, or frill, if prepared with frill paste.
It is sold in packs of 6 pieces from about 150 Gr about each
Duration: 5/6 days
Specific References
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The Pear-filled lace is an excellent fresh variant of the classic foliage.
The Sneaktella riccia stuffed with the pastry and is an excellent variant of the classic flipper.
The foliage is an excellent variant of the classic foliage.
The chatter covered with pistachio cream is a delicious variant of the classic version of the talk.
The pastry stuffed with milk chocolate is an excellent variant of the classic flipper.
The vegetarian house is a rich, soft and tasty yeast doughnut that can be prepared at Easter, when rustic cakes and stuffed desserts make it the master.
The Browsetella riccia al pistacchio is an unmissable goodness.
The Browsetella riccia al pistacchio is an unmissable goodness.
Crunchy and tasty, the pepper braids and almonds with a characteristic twisted shape and an enveloping taste are truly irresistible.
The Ischia box presents rustic typical Neapolitans fresh and produced the same day of delivery.
Perfect as snack to take to school, for aperitif or to enrich the buffet of a birthday party.
The salty sausage and friarielli flipper is our savory version of the classic Neapolitan dessert.
Chocolate snowflakes are a variant of the classic version of snowflakes filled with ricotta cream.
St. Joseph's chocolate zeps are an excellent variant to the classic zeppola.
The white chocolate peeler is an excellent variant of the classic sheet.
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 .