SWEET

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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FROLLINI ARTISAN WITH PIECES OF CHOCOLATE 1,0 kg

FROLLINI ARTISAN WITH PIECES OF CHOCOLATE 1,0 kg

BISCUITS TRECCINE TWO COLOR 1,0 kg

BISCUITS TRECCINE TWO COLOR 1,0 kg

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.

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

BISCUITS ROUND SWEET 1,0 kg

BISCUITS ROUND SWEET 1,0 kg

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.

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.

La colazione deve essere  fatta con ottimi prodotti come la CONFETTURA DI ALBICOCCA DEL VESUVIO ,la più classica delle conserve, gustosa, delicata, dolce... ideale per delle ottime colazioni come quella di questa mattina. https://www.titaly.it/it/marmellate-artigianali/156-confettura-di-albicocca-del-vesuvio-300gr.html www.titaly.it #titaly

La colazione deve essere fatta con ottimi prodotti come la CONFETTURA DI ALBICOCCA DEL VESUVIO ,la più classica delle conserve, gustosa, delicata, dolce... ideale per delle ottime colazioni come quella di questa mattina. https://www.titaly.it/it/marmellate-artigianali/156-confettura-di-albicocca-del-vesuvio-300gr.html www.titaly.it #titaly

Sfogliatina con albicocca dolce e frutta connubio perfetto. su #titaly

Sfogliatina con albicocca dolce e frutta connubio perfetto. su #titaly

COLOMBA DI PASQUA CLASSICA ARTIGIANALE A LIEVITAZIONE NATURALE 1kg La Colomba di Pasqua classica è preparata artigianalmente dal mastro dolciario Dario Saltarelli.  Contiene solo prodotti naturali e di qualità senza aggiunta di conservanti. La lievitazione viene eseguita con metodi naturali e per almeno 48 ore. Confezione: scatola stilizzata 1kg #titaly #dariosaltarelli #lievitazionenaturale #colombaartigianale

COLOMBA DI PASQUA CLASSICA ARTIGIANALE A LIEVITAZIONE NATURALE 1kg La Colomba di Pasqua classica è preparata artigianalmente dal mastro dolciario Dario Saltarelli. Contiene solo prodotti naturali e di qualità senza aggiunta di conservanti. La lievitazione viene eseguita con metodi naturali e per almeno 48 ore. Confezione: scatola stilizzata 1kg #titaly #dariosaltarelli #lievitazionenaturale #colombaartigianale


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NEAPOLETAN SFOGLIATELLA CURLY  The Sfogliatella is a typical sweet pastry of Campania and is available in two main variants: can be curly, if made with puff pastry, or pastry, if prepared with the pastry.

NEAPOLETAN SFOGLIATELLA CURLY The Sfogliatella is a typical sweet pastry of Campania and is available in two main variants: can be curly, if made with puff pastry, or pastry, if prepared with the pastry.

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.

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.

BISCUITS ROUND SWEET 1,0 kg

BISCUITS ROUND SWEET 1,0 kg

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.

NEAPOLITAN BABA WITH RUM  Delicious and tasty dessert typical of traditional Neapolitan pastry.

NEAPOLITAN BABA WITH RUM Delicious and tasty dessert typical of traditional Neapolitan pastry.

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.

Risultati immagini per pastiera

Risultati immagini per pastiera

Classic handcraft colomba gr.1000   Ingredients: flour, egg yolks fresh, candied fruits, natural yeast, sugar, butter and salt.

Classic handcraft colomba gr.1000 Ingredients: flour, egg yolks fresh, candied fruits, natural yeast, sugar, butter and salt.

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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