Crunchy chests of shortcrust pastry, covered with chocolate flakes, house the delight of a chocolate cream masterfully prepared by our pastry chefs, covered with hazelnut flakes. Perfect to accompany tea or coffee and to end your dinner on a sweet note. A sin of gluttony that lasts only one, very sweet, bite. Or maybe one is not enough, because one tart leads to another!
Ingredients: WHEAT flour, margarine [non-hydrogenated vegetable oil (sunflower) and fats (palm), water, emulsifier (E471), acidity regulator (E330)], sugar, EGGS, BARLEY malt, BUTTER, vanillin. HAZELNUT CREAM FILLING 50%: sugar, vegetable oils (sunflower) and fats (cocoa), HAZELNUTS [10%], fat reduced cocoa powder, MILK powder, emulsifier (E322), natural flavouring.
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Crunchy chests of shortcrust pastry, covered with chocolate flakes, house the delight of a chocolate cream masterfully prepared by our pastry chefs, covered with hazelnut flakes. Perfect to accompany tea or coffee and to end your dinner on a sweet note. A sin of gluttony that lasts only one, very sweet, bite. Or maybe one is not enough, because one tart leads to another!
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.
Classic traditional Tuscan biscuits, with delicious pistachios pieces. They are often served accompanied by an excellent sweet wine.
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.
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.
Delicious almond paste sweets with Sicilian citrus heart (orange and lemon), covered with crunchy toasted almond slices. Individually packaged to preserve 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 lemon filling. Taste our Neapolitan cannoli to give yourself and your guests an authentic moment of delight.
Shortcrust pastry filled with pistachio cream with dark chocolate glaze
Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
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.
Classic traditional Tuscan biscuits, with delicious chocolate pieces. They are often served accompanied by an excellent sweet wine.
A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
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.
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.
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.
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.
