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.
Ingredients: WHEAT flour, sugar, lard, salt, cocoa, natural flavours. VANILLA CREAM FILLING 60%: sugar, non-hydrogenated vegetable oils (sunflower) and fats (palm), skimmed MILK powder, MILK whey powder, emulsifier (E322), vanillin.
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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.
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.
The Artisan Panettone di Positano Forno e Cremeria is prepared by our pastry chefs according to the centuries-old recipe: only selected raw materials, mother yeast, strictly without dyes and preservatives. In the version with Chocolate Cream, this dessert represents Christmas in tradition, aroma and flavor. Only the best dark chocolate for the delicious covering and a filling that enhances the goodness of the soft long leavening dough. Made with genuine ingredients, our panettone is hand packed.
Our light and crumbly shortcrust pastry folds into a small horseshoe and dips the ends into the most delicious choco-late. Ideal for accompanying coffee, for a snack, for a break or for a sweet dinner end.
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 Sicilian cannolo is the undisputed king of Italian pastry: a crispy waffle, 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 chocolate version, to give yourself and your guests an authentic moment of delight.
Panettone means Christmas, and Christmas belongs to everyone: even those who are intolerant to gluten! This is why we make a soft gluten-free artisan panettone with a delicious pear and chocolate flavored filling.
Cocoa shortcrust pastry filled with apricot jam with dark chocolate glaze
Crispy outside, soft inside, filled with a delicious hazelnut 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.
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.
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 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.
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.
Born as poor food (prepared by kneading the “sfriddo”, that is the leftovers of the bread dough, with pork and pepper), the neapolitan tarallo has become a product of great culinary value. Round, braided, crumbly: enjoy it for an aperitif with friends, for a break full of flavor or to start a family dinner.
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.
Classic traditional Tuscan biscuits, with delicious pistachios pieces. They are often served accompanied by an excellent sweet wine.
