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

The Kissback is an unmissable goodness.

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

The salty flipper to the Genoese is the salty version of the classic Neapolitan dessert.

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

Almond pastries are slightly crunchy biscuits outside and soft inside.

The Lemon stuffed pastel is an excellent fresh variant of the classic parsley.

St. Joseph's chocolate zeps are an excellent variant to the classic zeppola.

The Biscotti all’Amarena are a typical Campania dessert.

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

Crunchy and tasty, the pepper braids and almonds with a characteristic twisted shape and an enveloping taste are truly irresistible.

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

The rustic babà is one of those deformed who agree a little everyone.

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

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