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A delicately fried pastry filled with either ricotta, chocolate custard, or vanilla custard and black cherries, Zeppole di San Giuseppe are made to celebrate Saint Joseph’s Day, March 19th.  
Eating zeppole has been tradition in Italy since the mid 1800s when Don Pasquale Pinatauro invented the pastry in Napoli. Today we still make them using our great grandfather's century-old recipe.
Italian Chocolate Easter Eggs
Colomba di Pasqua
Colomba di Pasqua means Easter dove. Quite similar to Panettone, this soft and fragrant sweet bread has candied orange peel inside, with almonds and pear sugar baked on top. Traditional Colombas are baked in dove-shaped paper molds and served during the  Easter season.
Zeppole di San Guiseppe
Pastiera Napoletana
The Pastiera (Napoletana) is a typical Easter torte from Naples and the Campania region in Southern Italy.

It is made with ricotta cheese, wheat berries, candied citron, and has an intense fragrance of orange blossoms.
Casatelli are an Easter tradition in many Italian households.  
These sweet-breads contain raisins, candied orange peel and their characteristic egg baked right into the dough.