A unique variety, because it is grown only on the volcanic slopes of Vesuvius. The tomatoes are preserved whole, in water and salt, to keep their flavor unaltered.
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A unique variety, because it is grown only on the volcanic slopes of Vesuvius. The tomatoes are preserved whole, in water and salt, to keep their flavor unaltered.
Sicilian almond paste with a characteristic artisan shape given by the "pinch" that is used to make it: sweet and crumbly, small enough to be enjoyed in a single bite. The pinches are individually packaged to preserve their freshness and fragrance.
In its "Neapolitan" version, the cannolo shrinks becoming a cannoncino. A very light and crunchy puff pastry is rolled around a creamy and compact hazelnut filling. Taste our Neapolitan cannoli to give yourself and your guests an authentic moment of delight.
The “yellowfin” is one of the best quality tuna species. The simplicity of the preparation gives the tuna the sumptuous taste of the sea in which it is fished. You can use the yellowfin tuna fillets in the preparation of countless dishes or even alone, for a quick but tasty second course.
Crispy tarts of shortcrust pastry contain the delight of a hazelnut cream masterfully prepared by pastry chefs, covered with almond chips. Perfect to accompany tea or coffee and to close your dinner in sweetness.
The fresella is a typical local product. We offer it in a smaller and more convenient way to eat. Our freselline resume the neapolitan tradition, but with an extra: the use of wholemeal flour. It is a slice of baked bread that must be consumed after being “sponged” with water. You can dress it with everything you want! In its classic variant, fresellina is enriched with chopped tomatoes, garlic, extra virgin olive oil, oregano or basil.
A light and crumbly short pastry, covered with fine icing sugar, contains a sweet apricot jam. Ideal for accompanying coffee, for a snack, for a break or for a sweet dinner end.
Always the best anchovies, but with something extra. The pure taste of the Amalfi sea is enhanced by the explosive strength of the hot pepper. Spicy anchovies are perfect for giving a more lively taste to your dishes. Freshly caught, the anchovies are beheaded, gutted and left to mature in salt barrels, placing them in alternate layers with the “head-tail” technique. After about five months the anchovies are ready to be filleted and packaged manually. The spicy anchovies in oil are suitable for preparing appetizers (for example a delicious bruschetta) and as a condiment for salads or pasta dishes.
The Sicilian cannolo wafer: crunchy, artfully fried, ready to accommodate any filling.
Cocoa shortcrust pastry covered with milk chocolate and decorated with dark chocolate
Delicious almond paste sweets with Sicilian citrus heart (orange and lemon), covered with crunchy toasted almond slices. Individually packaged to preserve freshness and fragrance.
The tomatoes of the "Giagiù" variety are yellow like the Campanian sun under which they grow. Preserved whole, in water and salt only, to maintain their unique flavor.
Single portion tarts, handmade one by one by our pastry chefs. Crumbly and light pastry contains, under its surface, a delicious berries jam. Enjoy a tart during your break time or after dinner and give yourself a real moment of delight.
Classic traditional Tuscan biscuits, with delicious pistachios pieces. They are often served accompanied by an excellent sweet wine.
Two little flowers of short pastry stuffed with hazelnut cream in the central “bull’s eye”: delicious treats for the palate and for the eyes. Ideal for accompanying coffee, for a snack, for a break or for a sweet dinner end.
Sicilian cannolo mignon wafer: crunchy, artfully fried, ready to accommodate any filling.
