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 .

One of the most loved home cooking desserts, the chocolate salami!

Crunchy olive oil tarallini are small and delicious salty cookies, simple both in preparation and in ingredients.

The caprese cake is a traditional Neapolitan dessert, prepared with almonds, cocoa, eggs, butter and sugar (and powdered sugar to garnish).

The Sicilian red velvet cannoli are a delicious variant of the classic version of cannoli .

Neapolitan sandwiches also called “pagnottielli” are rustic sandwiches filled with sausage, friarielli and cheeses, typical of street food partenopeo.

The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition.

The white chocolate peeler is an excellent variant of the classic sheet.

The dessert that represents the Neapolitans in the world.

Natural smell of bread, friable texture, taste of lemon salted biscuit and pepper, golden color with amber shades and typical pepper dot.

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

Almond pastries are slightly crunchy biscuits outside and soft inside.

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

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

The house is crafted using high quality ingredients and following the recipes of the ancient Neapolitan tradition. Filled with meats and cheeses, the house is a typical Neapolitan rustic prepared during Easter.

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