A typical dessert of Sicilian pastry, the cannolo is based on a creamy ricotta filling, wrapped in a crispy fried pastry wafer.
Originally linked to the carnival, it has become one of the most popular and widespread sweets over the years.
Our recipe, respectful of tradition, gives the Monteleone cannoli a rich flavor, and is a real joy for all those who want to "pamper", allowing themselves a parenthesis of taste.
The sweet-symbol of Easter, which can not miss on the tables of the Neapolitans, but not only.
The traditional recipe knows different variations, but some elements are common: a base of shortcrust pastry, filled with ricotta and cream of wheat, flavored with orange blossom water, embellished with candied fruit.
The pastiera is a dessert that requires careful preparation, to better balance the ingredients and give the palate an unmistakable flavor and an intense aroma.
Three centuries ago, the sfogliatella, emblem of Neapolitan pastry, was born, it would appear in a casual way.
There are two main variations: the puff pastry and curly, the last flagship of our production.
From a base of puff pastry, with a skilful mix of ricotta, candied fruit, eggs and, of course, sugar, the "riccia" originates, an essential concentrate of calories for those who want to inebriate the most authentic flavors of Campania.
The Neapolitan dessert par excellence: soft and lighter than many others, the baba, soaked in rum, releases a typical scent.
It is a yeast dough baked cake with brewer's yeast, which we always prepare with meticulous care, to give it the right combination of freshness, sponginess and taste that make it, a little 'everywhere, one of the most popular products in our catalog .
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