SWEET RAVIOLINE WITH FRIED RICOTTA GR. 45 CT KG. 6

Wet baba paste with aged rhum punch, citrus and Bourbon vanilla.

INGREDIENTS: Soft dough flavored with vanilla and orange essences. PREPARATION: Thaw the product 3/4 hours before. MINIMUM SALE 5 PCS.

Con frutta candita ed uno strato di pasta di mandorle.

Miniature variant of the Sicilian cassata with candied fruit and a layer of almond paste.

Cassatine Siciliane miniature variant of the Sicilian cassata. The SINGLE PORTION Sicilian cassatine are traditional sweets with ricotta cream that reflect the most classic Sicilian cassata

FROZEN EMPTY CORNET OF GR. 70 TO LEAVE (PCS. 110 X CT) - MINIMUM SALE 10 PCS. The big empty croissant is an ideal product to rise for those pastry shops that want to give the customer their own artisan quality. Cooking time: 20-25 'Temperature: 200-220 °

LEMON DELIGHTS GR.110 lemon delight is a sweet originally from Sorrento pastry, which has now become a typical dessert of Neapolitan cuisine. Sponge cake soaked in limoncello, stuffed and glazed with lemon cream.

lemon delight is a sweet originally from Sorrento pastry, which has now become a typical dessert of Neapolitan cuisine. Sponge cake soaked in limoncello, stuffed and glazed with lemon cream.

Hazelnut ice cream is one of the most classic flavors of Italian ice cream, great for any occasion.

The most delicate ice cream there is: the vanilla one. Great for any occasion

Typical Neapolitan shortcrust pastry filled with sheep's milk ricotta and cooked wheat scented with millefiori.

FROZEN SHEEP RICOTTA WITH SUGAR IN SAC A 'FEW 1 KG. The ricotta produced is destined for mixing with sugar; this product is in great demand and appreciated by pastry shops, especially during holidays when the demand for ricotta-based desserts is very high. INGREDIENTS Sheep Ricotta with the addition of 30% sugar.

Lightened sheep ricotta with fresh cream and Williams pears between two hazelnut biscuits.