Neapolitan cuisine has a large variety of cakes and desserts. The most famous ones are:
-sfogliatella, in two varieties: frolle (smooth) o ricce (curly). Two variation are the santa Rosa, larger and with an additional stuffing of cream and black cherry, and the code d’arargosta (lobster tail), with a bignè inside and stuffed with various types of cream.
-Zeppole di San Giuseppe, deep fried or baked
-Pastiera, prepared for Easter holidays
-Struffoli typical Christmas cake
-Delizia al limone
Ice creams are famous as well. The most traditional are the coviglie and the spumoni.
Christmas Eve dinner is usually the time when all family members join. It is typically done with spaghetti alle vongole followed by capitone fritto and baccalà fritto (deep fried eel and stockfish); as a side-dish there is the Insalata di rinforzo, a salad made with steamed cauliflower, giardiniera, spicy and sweet peppers (pupaccelle), ulivs and anchovies, all dressed with oil and vinager vinagner.
Christmas cakes are: Struffoli – Roccocò –  Mustacciuoli –  Susamielli – Christmas Eve dinner is completed with the ciociole, which are dried fruits (walnuts, hazelnuts and almonds), dried figs and the castagne del prete, baked chestnuts. Christmas lunch has typically the minestra maritata or hand-made pasta with chicken broth.
Easter food: The main Easter dishes are the casatiello or tortano, a salty pie made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the fellata, a banquet of salami and capocollo and salty ricotta. Typical dishes are also lamb or goat baked with potatoes and peas. Easter cake is the pastiera.
Other holidays: Carnival has the Neapolitan version of lasagna, that has no béchamel sauce, unlike other Italian versions. As dessert, there is the sanguinaccio with savoiardi biscuits, or also the chiacchiere, diffused all over Italy with different names. November 2 (All Souls Day) cake is the torrone dei morti, which, unlike the usual torrone is not made with honey and almonds, but with cocoa and a variety of suffings, like hazelnuts, dried and candy fruits or also coffee and more.

Some links to manufacturers and distributors – Accademia Maestri PasticceriAlbertengo Amaretti Virginia Amedei Tuscany Amedei Tuscany (NL) Balocco Battistero Bauli Bigatton Biscotteria Tonon Biscotti Gentilini Biscottificio Belli Bistefani Borrillo Borsari Verona Buschese Caffarel Cake Boss Buddy Valastro (USA) Chococlub Cioccolato Cioccolato La Molina Colussi Group Corsini Biscotti Cova Pasticceria Confetteria D’Orsogna Decora Dolce Di Lella Panificio Biscottificio Doemi Dolce Italia Associazione Dolci Dolci Aveja Dolci Regali Dolci Siciliani Dolciaria Borrillo Dolciaria Cerasani (I) Dolciaria Serio Dolciaria Val d’Eza Dolcie Dolci Dulcioliva Durek Dolci Sardi Durke Maurizia Pala Elledi Eraclea Cioccolata Fabbriche Riunite Torrone Falanga Falcone Dolciaria Ferrero Flamigni Forno Bonomi Galbusera Ghiott Giampaoli Dolciaria Gran Milano Grondona Icam Cioccolato Italian Cookies (NL) Italian Made Sweets & Confections Jesol Dolce Krumiri Rossi La Grange 34 Cioccolato La Provenzale La Sassellese La Torta (NL) Loison Pasticceri Lupacchioli Maina Panettoni Marabissi Masini Biscotti Massimo Dolce In Melegatti Michelangelo Export Modigliantica Montebovi Mulino Bianco Nannini Pasticceria Nuova Pasticceria Pan Surgelati Panforte Fiore Pasticceri Siciliani Pasticceria Biasetto Pasticceria De Gaetano Pasticceria Gertosio Pasticcerie Nannini Pastiglie Leone Piovesana Piselli Ricette Per Tutti Rinaldini Pastry – Rimini Sapori Di Siena Scapigliati Slitti Sorelle Nurzia Spinnato Streglio Taccuini Storici Tartufino Te Al Italia Terra Madre Torronificio Todde Stefano Trentino Shop Uno Per Uno (NL) Venchi Vergani Vicenzi Witors Cioccolato


Pasta TomatoesOlive OilVegetables LegumesMozzarellaCheeseAnchoviesTartufo NeroChestnutsHazel NutsFigsTorroneWineLimoncello ____________________________________________________
USA: Wellington, Florida TEL(561)-422-3200  CELL(561)-312-7925
ITALY: Castel San Giorgio (SA) TEL(081)-009-2539  CELL(345)-328-9802 –


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