confectionery

La Spongata is a dessert that was born and developed between Parma and Reggio Emilia and is found in the best pastry shops in the area. It is a flat and round dessert with a soft and consistent inside with a strong spicy flavor.

The sbrisolona cake is a typical sweet made with almonds and corn flour. It is a very crumbly cake that traditionally wants to be eaten in pieces and not in slices. The enveloping scent of toasted wholemeal almonds combines with yellow flour, eggs and fresh butter, creating a memorable game of aromas and textures.

The typical ingot shape alone, embellished with that shiny and iridescent casing, would be enough to decree its entry into the Olympus of chocolates. But it is the substance that makes the difference, with its soft paste with a high percentage of hazelnuts that slowly melts under the tongue, leaving behind a pleasant trail of cocoa and dried fruit.

Roasted hazelnut covered in dark chocolate and dusted with low-fat cocoa powder.

The baba is the derivation of a sourdough cake originating in Poland and other Slavic countries. Perfected by Italian chefs in Naples, it took the name baba.

Canestrelli are delicious, crumbly biscuits dusted with icing sugar. Typical of Liguria, they have numerous versions. We propose the most popular version: small, very crumbly shortbread biscuits in the characteristic flower shape with a hole in the centre.

Chocolate canestrelli are butter biscuits with a cocoa dough and chocolate pieces. The name ‘canestrelli’ is used to identify various pastries and biscuits typical of Liguria.

The typical Genoese pastry with its characteristic flower shape and hole in the centre is enriched with hazelnut cream. A real treat !

These are butter biscuits with a cocoa and rose flavoured dough.

These are butter biscuits with a cocoa and coconut mixture.