"THE CALZONCELLI"

They are small fried noodles of very thin pasta prepared with flour, sugar, white wine, salt and eggs, packaged in crescent or round shape and covered with icing sugar. The filling consists of chocolate, pine nuts, dried pears, cocoa, coffee, aromas, and chestnut puree, all with added sugar.

"THE CALZONE"

The Calzone is a sort of bundle made with the same pizza dough, stuffed with ricotta, hazelnuts and ground black pepper and then cooked for a few minutes in a wood oven.

"THE CHIACCHIERE"

They are sweet fried doughs, crunchy, cut off irregularly in strips. The paste of the strips consists of sugar flour, water and eggs and add some spice of Witch liquor. After cooking, sprinkle with plenty of velvety sugar.

"THE CUPETA"

It is a very compact white nougat flavored with hazelnuts, almonds, produced in large plates that are then split into pieces to be sold.

"THE MIGLIACCIO"

The dough is made with semolina, cottage cheese, eggs, milk, sugar, salt, candied orange cubes, cinnamon, silkworm, orange flavor. Sweet mainly carnival.

"THE MUSTACCIOLI"

They are cookies that may have different consistency, depending on the processing of pasta made up of honey, flour, yeast water and spices, from white or black glass depending on the chocolate used.

"THE PANESILLO OF PONTE"

It is a sweet tradition of tradition and typically Christmas, handcrafted, kneading soft wheat flour, fresh eggs, sugar and milk, flavored with tangerine, orange or chocolate sugar.

"THE PIZZA OF SCAROLA"

It is prepared on a large number of occasions, especially in the Christmas period, according to the traditional recipe, where, in addition to the scarlet, you can use ribbon briquettes, succulent in abundant oil to which has been added a garlic or onion, spicy chili, a salad bowl, capers and olives.

"THE SWEET & SALT PUCELLATO"

This is a sweet or rustic bakery product. The base is a mixture of eggs with flour, which, in the sweet version, must be mixed with abundant sugar and butter, flavored with vanilla, liqueur, cedar and raisins, while in that salad, the addition of sugna, big pepper.

"THE RAFFIOLI"

It is a sweet sponge cake filled with sugar icing. The recipe for classic raffiolo is very ancient and rather laborious.

"THE ROCCOCO'"

It is a Christmas candy cookie, shaped like a crumpled donut of dark brown color, whose pasta is almond and candied.

"THE SANGUINACCIO"

The sanguinaccio is a chocolate based cream, milk and pork blood is served cold, garnished with fruit candies and chocolate pralines, accompanies you with chattering or soft savoy type biscuits.

"THE SCALDATELLE"

The scaldatelle or scavuratiell ', are very popular taralli. They are so called because before boiling in the oven they boil in water. They have a golden color, very friable consistency and a distinctive flavor of fennel.

"THE STRUFFOLI"

They are fried "balls", obtained from a mixture of eggs and flour, and compacted by honey and cake candies and sugar confetti.

"THE INTERWOVEN TARALLI"

Interlaced taralli are a specialty of all the interior areas of the Campania region. They are gourmet cookies with crispy texture and a very distinctive and aromatic flavor.

"THE TORRONE CROCCANTINO OF SAN MARCO DEI CAVOTI"

It is a very tasty nougat, very crunchy and covered with dark chocolate, called "crunchy".

"NOUGAT OF BENEVENTO"

The classic nougat of Benevento is a sweet simple base ingredient: egg white, honey, hazelnuts and almonds. Soft or hard, white or chocolate, almonds or hazelnuts, it is a delicious, almost royal dish.

"THE ZEPPOLE OF ST. JOSEPH"

It is prepared with a dough of simple cupcake pasta, fried and garnished with cream and cherries and sprinkled with icing sugar.

"FRIED ZEPPOLA"

They are pancakes with flour and water sales and wine, sprinkled with sugar and flavored with cinnamon.