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A first impression is to synthesize the Neapolitan pastry in the triad: Pastiera-Sfogliatella-Baba, but then you realize that its tradition is much more multifaceted. Extraordinary is the variety of the products of lands Vesuvius and Sorrento peninsula: apricots, plums and fish, cherries and sour cherries, lemons and oranges, nuts, figs and honey.
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CAPRESE CAKE  The cake Caprese is a typical sweet chocolate spread in Capri, but also in the area of Sorrento and Amalfi. The peculiarity of his recipe is to not use either flour or yeast! Although there are many variations, the Caprese cake is a low cake with dark chocolate and almonds, crunchy on the outside and soft inside.

CAPRESE CAKE The cake Caprese is a typical sweet chocolate spread in Capri, but also in the area of Sorrento and Amalfi. The peculiarity of his recipe is to not use either flour or yeast! Although there are many variations, the Caprese cake is a low cake with dark chocolate and almonds, crunchy on the outside and soft inside.

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FROLLINI ARTISAN WITH PIECES OF CHOCOLATE 1,0 kg

FROLLINI ARTISAN WITH PIECES OF CHOCOLATE 1,0 kg

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BISCUITS TRECCINE TWO COLOR 1,0 kg

BISCUITS TRECCINE TWO COLOR 1,0 kg

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NEAPOLETAN BABA  The baba is a sweet typical Neapolitan pastry made with yeast dough, whose spongy texture is soaked in a syrup liqueur made from rum which gives it the distinctive flavor.  It occurs in the characteristic shape of a mushroom in size from 5 to 15 cm and the variation in the center donut stuffed with cream or custard and fruit syrup.

NEAPOLETAN BABA The baba is a sweet typical Neapolitan pastry made with yeast dough, whose spongy texture is soaked in a syrup liqueur made from rum which gives it the distinctive flavor. It occurs in the characteristic shape of a mushroom in size from 5 to 15 cm and the variation in the center donut stuffed with cream or custard and fruit syrup.

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NEAPOLETAN PASTIERA CAKE  Pastiera is a sweet symbol of the Neapolitan tradition in which intersect the family traditions and the school pastry classic, has two ingredients that make it unique: the scent of orange flower water and the intense flavor of the cooked grain.

NEAPOLETAN PASTIERA CAKE Pastiera is a sweet symbol of the Neapolitan tradition in which intersect the family traditions and the school pastry classic, has two ingredients that make it unique: the scent of orange flower water and the intense flavor of the cooked grain.

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BISCUITS ROUND SWEET 1,0 kg

BISCUITS ROUND SWEET 1,0 kg

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MOSTACCIOLI NAPOLETANI  I Mostaccioli Napoletani fanno parte dei dolci Natalizi della tradizione Napoletana e Campana. Hanno un sapore speziato e forma di un romboide e sono ricopeti da una deliziosa glassa di cioccolata. Scadenza: da consumare entro 30-35 giorni dalla data di produzione #Titaly #prodottiTipiciCampani

MOSTACCIOLI NAPOLETANI I Mostaccioli Napoletani fanno parte dei dolci Natalizi della tradizione Napoletana e Campana. Hanno un sapore speziato e forma di un romboide e sono ricopeti da una deliziosa glassa di cioccolata. Scadenza: da consumare entro 30-35 giorni dalla data di produzione #Titaly #prodottiTipiciCampani

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CAKE PA(N) DI BUFALA PANETTONE Original cake called Pan (n) of Buffalo as the butter dough is replaced by the use of fresh cream from buffalo, from the processing of buffalo milk used for the production of buffalo mozzarella DOP.

CAKE PA(N) DI BUFALA PANETTONE Original cake called Pan (n) of Buffalo as the butter dough is replaced by the use of fresh cream from buffalo, from the processing of buffalo milk used for the production of buffalo mozzarella DOP.

NEAPOLETAN SFOGLIATELLA SHORTBREAD  The Sfogliatella is a typical sweet pastry of Campania Italy region and comes in two main variants: can be curly (riccia), if made with puff pastry, or pastry (frolla), if prepared with the shortbread.

NEAPOLETAN SFOGLIATELLA SHORTBREAD The Sfogliatella is a typical sweet pastry of Campania Italy region and comes in two main variants: can be curly (riccia), if made with puff pastry, or pastry (frolla), if prepared with the shortbread.

NEAPOLITAN BABA WITH LIMONCELLO LEQUOR  Delicious and tasty dessert typical of traditional Neapolitan pastry, preserved infused with the most typical Campania liquor: Limoncello of Sorrento.

NEAPOLITAN BABA WITH LIMONCELLO LEQUOR Delicious and tasty dessert typical of traditional Neapolitan pastry, preserved infused with the most typical Campania liquor: Limoncello of Sorrento.

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