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.
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