The best anchovies, masterfully preserved in a small chest just waiting to arrive on your tables. Use anchovy fillets to enhance the taste of your dishes or as the absolute protagonists of the dish. Anchovies selected from the most fleshy are salted, deliscated and then marinated in oil. 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.
Pomodorino giallo Campano intero in passata 550g
A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
Politiche per la sicurezza
Politiche per le spedizioni
Politiche per i resi
in the same category
Crunchy on the outside, soft on the inside, filled with a delicious vanilla cream and sprinkled with icing sugar: lobsters are a delight for the eyes and the palate. They are traditionally called this because their shape resembles that of a lobster carapace. Enjoy them whenever you want, alone or in company. Impress your guests by accompanying them to tea or coffee.
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.
The best tuna fillets are proposed in their simplest and most genuine version: immersed in extravirgin olive oil. The simplicity of this preparation gives the tuna the sumptuous taste of the sea in which it is fished. You can use tuna fillets in extravirgin olive oil in the preparation of countless dishes or even alone, for a quick but tasty second course.
Crispy outside, soft inside, filled with a delicious pistachio cream and covered with icing sugar: the “lobsters” are a delight for the eyes and for the palate. They are traditionally called in this way because their shape suggests that of a lobster carapace.Taste it when you want, alone or with friends.
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.
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.
The Sicilian cannolo is the undisputed king of Italian pastry: a crunchy wafer, artfully fried, filled with a delicious vanilla cream. Originally, the dough was rolled on small cylinders obtained from river reeds, which gave the cake its name. Taste the cannoli of “Positano Forno e Cremeria” filled with vanilla cream, to give yourself and your guests an authentic moment of delight.
A cabaret of delicious almond paste sweets, individually packaged to preserve their freshness and fragrance, consisting of:
2 simple almond pastries;
2 almond pastries with a heart of cedar;
2 Sicilian citrus almond pastries with toasted almond slices;
2 almond pastries with candied cherry.
Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
In its "Neapolitan" version, the cannolo shrinks becoming a cannoncino. A very light and crunchy puff pastry is rolled around a creamy and compact lemon filling. Taste our Neapolitan cannoli to give yourself and your guests an authentic moment of delight.