In his "Gatta Cenerentola," perhaps the most famous of the fables collected in "Lo cunto de li cunti overo lo trattenemiento de peccerilli," published in its first edition in precisely the year 1634, Giovan Battista Basile mentions a list of delicacies including the pastiera.

“Riccia” or “frolla”, according to taste, is the best known and most characteristic of the many delicacies of Neapolitan pastry. And it has an illustrious and greedy ancestor. Two centuries older, very similar in shape as in the sweet and aromatic filling.

They are ancient desserts. With an unmistakable flavor and an aroma that immediately makes Christmas.

Hazelnuts with honey are the basic ingredients of the "cupeto", the nougat, which in its territorial variations is among the typical sweets of many Irpinia towns.

Egg white, honey, hazelnuts and almonds. These are the basic ingredients of one of Benevento excellences, so old that the Roman poet Martial already mentioned it among the characteristic products of the city.

The most famous and appreciated sweet Caprese in the world has recently celebrated its century.

It’s a familiar scent to show the way. Few steps from the main square, in the hearth of Foiano ,sense of smell is tickled by an intense and summoning fragrance. Just few moments and the view of golden loaves right out of woodfired oven, protagonist of the scene, will please the eyes. It’s from there that a healthy and sincere smell generously spreads, in

For four centuries its day has been the 30th of August, when Saint Rose is celebrated. The Saint to whom the Conservatory of Saint Rose of Lima is named founded in Conca dei Marini in 1681 and seat of a monastery of Dominican nuns until the beginning of the last century.