A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
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A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
A precious casket for an exceptional product: pesto cetarese combines the strong flavor of Cetara anchovies and the soft flavor of almonds and pine nuts. Perfect to spread on the canapés (for a quick but sure starter) and to flavour pasta.
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.
Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
A light and crumbly short pastry, covered with fine icing sugar, contains a delicious hazelnut cream. Ideal for accom-panying 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.
The Sicilian cannolo is the undisputed king of Italian pastry: a crispy waffe, fried artfully, filled with a delicious cream. Originally, the dough was rolled up on small cylinders obtained from river reeds, which gave the name to the dessert. Enjoy the cannoli in their pistachio version, to give yourself and your guests an authentic moment of delight.
A compact cream, with an intense green color. The first ingredient is a pistachio of great value, processed by Bottega Pisani according to its traditional recipe.
The best anchovy fillets preserved as the oldest tradition teaches: with salt. A versatile product, suitable to the most diverse gastronomic preparations. Use the salted anchovies for a tasty appetizer or for a n amazing first course. Selected anchovies among the most fleshy, delicate and salted. 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 packaged manually.
Two little flowers of short pastry stuffed with cherry jam 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.
A bite of Sicily: delicious Sicilian almond paste with a characteristic filling of cedar, a prized citrus fruit of the island.
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.
Crispy tarts of shortcrust pastry contain the delight of a lemon cream masterfully prepared by our pastry chefs, cove-red with flakes of white chocolate. Perfect to accompany tea or coffee and to close your dinner gently.
Single portion tarts, handmade one by one by our pastry chefs. Crumbly and light pastry contains, under its surface, a delicious apricot jam. Enjoy a tart during your break time or after dinner and give yourself a real moment of delight.
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 uniqueness of the tomato grown on the slopes of Vesuvius, cut in half (into two "pacchetelle") and stored in glass without any addition: neither water nor salt, to savor it in all its natural value.
