A traditional Italian sweet bread that originates from the city of Milano, Italy. It is typically eaten around Christmas, and is often given as a host or hostess gift. Can be eaten right out of the box, served warmed, as toast, or can be used to make an amazing French toast! We carry several different brands, including our customer favorite: Tre Marie.
Pandoro means “golden bread”. It’s a golden yeast cake commonly found in the shape of an eight-pointed star. Traditionally served around New Years, it compliments your favorite champagne or spumante wonderfully
In many Italian homes, Struffoli on the table means Christmas. Delicately fried marble-sized balls of dough, they are crisp on the outside but light on the inside. We toss ours with honey and freshly toasted hazelnuts and sprinkle them with nonpareils.
Mostaccioli & Rococo
Often found served together, Mostacciolli and Rococo (or Roccoco) are found on Italian tables from the start of Advent through New Years.
Rococo are wreath-shaped biscotti made with hazelnuts, vanilla, orange zest, nutmeg and a hint of cinnamon.
Mostacciolli are the Italian version of gingerbread. Crunchy on the edges with a soft and chewy center, they are made with vanilla, cinnamon, nutmeg, and orange zest and covered in chocolate.
Most commonly seen in shapes resembling either fruits or vegetables, these labor-intensive sweets made of almond paste make an appearance around the holidays. Delicately hand-crafted and hand-painted, these edible works of art are well known for being almost too pretty to eat!
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 a tradition in many Italian households. This sweet-bread (similar to brioche) contains raisins and candied citrus peel and has it's characteristic hardboiled egg baked into the center.
Zeppole di San. Giuseppe
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.