copy of HAND-MADE NEAPOLITAN PASTRY TO PISTACHIO - 6 PCS FROM ABOUT 1 KG
The Brooch is an excellent variant of the classic sheet.
The Pear-filled lace is an excellent fresh variant of the classic foliage.
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The Pear-filled lace is an excellent fresh variant of the classic foliage.
One of the variants of the Neapolitan peeler.
Use top quality ingredients to best offer one of the Excel bells.
The dessert that represents the Neapolitans in the world.
The flipper 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 12 pieces from about 150 Gr about each
Duration: 5/6 days
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The Brooch is an excellent variant of the classic sheet.
Neapolitan sandwiches also called “pagnottielli” are rustic sandwiches filled with sausage, friarielli and cheeses, typical of street food partenopeo.
Easter bells of milk chocolate to celebrate sweetly Easter.
These tarallini will like to adults and children, they are crisp and fragrant.
The dark chocolate frill is an excellent variant of the classic flipper.
The pastry stuffed with milk chocolate is an excellent variant of the classic flipper.
The chatter covered with pistachio cream is a delicious variant of the classic version of the talk.
The salty sausage and friarielli flipper is our savory version of the classic Neapolitan dessert.
Cheese and honey, a refined and irresistible combination that reveals the secret of the success of an ancient Sardinian recipe
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.
A Space Browser for the lovers of the founding!
The Browsetella riccia al pistacchio is an unmissable goodness.
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 dessert that represents the Neapolitans in the world.
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 cake of roses is a typical dessert of the Mantovana culinary tradition.