Crunchies are shaped with traditional copper pot caramel and with grains of hazelnuts and toasted almonds.
This batter is rolles out with a rolling pin and manually cut.

Irresistible nuggets of crumbly biscuit wraped of a pleasant dark chocolate coating.
After a long and patient processing, layer upon layer, the thin chocolate coating atteins the necessary thickness to garantee the right balance between the two ingredients.

Linked to the use of must, with which in ancient peasant recipes they were prepared to be sweeter, mostaccioli are the essence of the Campania confectionery tradition. Characterized by a particular aroma of spices, they come in the classic lozenge shape. It is the softness of the biscuit combined with the crunchiness of the fine dark chocolate coating that distinguishes this product by now known all over the world. Other versions, without spices, have a filling based on cherry jam, hazelnut cream and white chocolate.

Almond pastries are made in 8 different flavours. from the basic dough made of almonds, sugar, and egg white, variations can be prepared with: cocoa, hazelnuts, pistachios, coconut, coffee, alkermes and lemon.