Very good, fragrant and spicy.

Inspired by one of the classic sweets of the bell pastry, the famous chocolate caprese, we have experienced a more candid and fragrant version of citrus: lemon goat.

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

Almond pastries are slightly crunchy biscuits outside and soft inside.

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

The Sicilian cannoli enchants with their typical bubbles and the sparkling sheep ricotta cream.

The paddle with coconut is an excellent variant of the classic sheet.

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

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

Although he was little known outside of the area, he conquered anyone who tasted it for the first time!

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 amalfitana tart is an aromatic and perfumed sweet, a soft and fragrant straw contains a lemon-flavored pastry cream that hides sweet buds: the bitters.

The dessert that represents the Neapolitans in the world.

The Brooch is an excellent variant of the classic sheet.

A perfect dessert for the snack of children and adults who do not want to grow!

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