Neapolitan Sweets Taste Experience

Neapolitan Sweets Taste Experience

Our passionate team wanted to go further the classical cooking class, proposing to you a different version, themed on sweets: not sweets chosen at random but a wide selection of the bests Neapolitan Desserts, all proposed in one of the finest pastry shop around. Come to appreciate the most famous cakes that will let you discover the pleasures and the flavors that belong only to South Italy!



The “Neapolitan Sweet Taste Experience” has been especially created to let you discover the amazing world of Neapolitan pastry making! Our purpose is to provide a particular, yet innovative tasting tour, in this case, themed on desserts… Don’t deny yourself the opportunity to spend your time eating these delights while learing the recipes and how they’re made so you can recreate them at home!


Capacity: from 2 to max 8/10 people

Avalaibility: Monday, Tuesday and Wednesday


This experience consists in a guided tour to a famous old pastry making of the Amalfi Coast; there you will learn an original neapolitan recipe and take part into the realization of the cake while our expert guide tells you about its story and funny anecdotes! Later you will taste your great work with a selection of tipical hand-made liquors that you can also exclusively buy or ship if you like; at the end, you will also receive a nice gift as souvenir of these sweet moments!


The “Babà”

Babà The history of Babà belongs to the XVIII century, in Poland, to the court of King Stanislao Leszczinski, who accidentally throw a bottle of rhum on a dessert made for him by his confectioners. It was the King himself to choose the name of this sweet, thanks to his favourite book, “One Thousand and One Nights” novel and its protagonist Alì Babà, and because of the meaning of the word “babà” (Old woman in polish) referred to the soft consistency of this sweet.Then, this dessert arrived soon in Paris, where everyone knew and appreciated it. It was taken, later, in Naples, by the “monsù” (distortion of the word monsieur), the french chefs working in the noble neapolitan families. In Naples, Babà perfected itself, acquiring the characteristics that distinguish it: its softness, thanks to the process of dip it in a mix of water and sugar and its convex shape that reminds of a mushroom; and is in this form that it is world-wide known.


The “Pastiera”

PastieraThe Pastiera (full name “Neapolitan Pastiera”) is a tipic neapolitan cake, usually made on Easter. Its legend belongs to cult of Ceres, whom priestesses carried in procession an egg, a symbol of renaissance: a legend that later passed to the Christian tradition and, in fact, the recipe was perfected in convents.

Pastiera is a cake made of shortbread stuffed with a dough made of ricotta cheese, candied fruit, sugar, eggs and wheat boiled in milk. The tart is crisp and the stuffing is soft; the color is golden yellow while the smell and the taste are different depending on which aromatic spices are used: cinnamon, candied fruit, orange peel, vanilla or orange flower water. In the area around Salerno there is a famous different version of the traditional Pastiera, made with rice instead of grain.

The “Sfogliatella Santa Rosa”

SfogliatellaSfogliatella is a tipic pastry of the Campania region, realized in two different versions: it could be “curly” if it is prepared with puff pastry, or it could be “sleek” if it is made with shortbread. It is born in the XVIII century in the convent of “Santa Rosa da Lima”, placed in Conca dei Marini on the Amalfitan Coast: sfogliatella born almost by accident when, a day, in the convent was some more semolina pasta and the nun employed to the kitchen, instead of throw it away, mixed it with sugar, dried fruit and limoncello; then she made a “hood” of puff pastry that she filled with the mix and put it in the oven. The pastry had a lot of success between the nuns and the inhabitants of the area so it was named “Santa Rosa” in honor of the convent’s Saint where it was realized.

Later, in 1818, a neapolitan innkeeper stole the secret recipe of Sfogliatella, modifying it and realizing the “curly” version.

The “Pasticciotto”

PasticciottoPasticciotto is a dessert made by a flaky pastry shell that hide a soft heart of custard cream. It can be realized as a little pastry of oval shape or as a cake that, in the neapolitan version, provides the addition of cherries in syrup.
It is an ideal cake to be consumed after luch or, even, in the morning as breakfast thanks to its soft consistency that reminds of the classical “Grandma’s cake”.

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The “Delizia a Limone”

Delizia al limoneIf there is a sweet that can be elected as the symbof of the Amalfi Coast, it’s the “Delizia al limone” for sure! it immediately reminds of sunny days, walks by the sea and blooming flowers.
The Delizia was created in 1978, as a sort of cake made by a base of sponge cake dipped in limoncello syrup, all stuffed and covered with lemon cream. It can be realized as a cake or as a little pastry which has the shape of a sinus, due to its realization inside of hemispherical cups that, once is reversed and covered with cream, is served with wild strawberries or lemon zest on top.

The “Caprese”

CapreseThis inviting dessert it’s an ancient neapolitan cake that comes from the island of Capri, made with chocolate and almonds without flour; it’s kind of a “short” cake: crisp on the outside with an humid and soft heart. This is the ideal cake for the one that love chocolate! Moreover it can be tasted from who suffer from celiac disease and it’s also very good in the morning for breakast, due to its softness and lightness which make it satisfying and easy to digest at the same time.