Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
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Shortcrust pastry with Bourbon vanilla filled with Gianduja cream
A paste with a soft but firm consistency, ideal on canapés for a tasty aperitif with friends or for an appetizer that is prepared quickly and opens the banquet at the table in the best way. Spread on bread, tuna paste is also ideal as a snack!
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.
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 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.
A rich artisanal cream, characterized by a slightly grainy texture. First choice almonds are its main ingredient.
The tomatoes of the "Giagiù" variety are yellow like the Campanian sun under which they grow. Preserved whole, in water and salt only, to maintain their unique flavor.
Two little flowers of short pastry stuffed with apricot 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.
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.
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.
Bottarga is a typical product of the Mediterranean coasts, consisting of salted and dried mullet roe while they are still in the ovarian sac of the fish. Thanks to its strong but delicate taste, “Fior di Cetara” bottarga lends itself to flavor your dishes. In its grated version it enhances the flavor of the ingredients without overpowering it.
Classic traditional Tuscan biscuits, with delicious chocolate pieces. They are often served accompanied by an excellent sweet wine.
