The Sicilian cannolo wafer: crunchy, artfully fried, ready to accommodate any filling.
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The Sicilian cannolo 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 lemon version, to give yourself and your guests an authentic moment of delight.
Delicious almond paste sweets with Sicilian citrus heart (orange and lemon), covered with crunchy toasted almond slices. Individually packaged to preserve freshness and fragrance.
A sumptuous tomato puree, made only with the Yellow Tomato from Campania of the "Giagiù" variety. A sweet-sour taste that enhances every dish.
Real culinary jewels. The most classic biscuits, those that never disappoint. A cabaret of almond paste that satisfies all the tastes. Enriched with whole almonds or candied cherries, the almond paste mix of “Positano Forno e Cremeria “are ideal to offer with tea or coffee and to share with the people you love. They are also perfect as a gift idea.
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.
A precious product that brings the authentic taste of the sea to your table. The anchovy sauce gives your dishes the scent of tradition and at the same time an extraordinary novelty in taste. Use it to season pasta and to flavor vegetables or any other dish you want to enhance with its unique flavor.
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.
Classic traditional Tuscan biscuits, with delicious almonds pieces. They are often served accompanied by an excellent sweet wine.
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.
