Blog desserts – Gambrinus Blog

by Simona Vitagliano Crunchy, tasty, genuine, colorful, the fruit tart is the queen of the spring table and is irresistible

Article written by Massimiliano Rosati and Michele Sergio for the Caffè Gambrinus blog Present in all the houses of the

Article written by Michele Sergio and published in Rome on 05 January 2020 As every year, one of the most

Article written by Michele Sergio and published in Rome on 22 December 2019 Known all over the world, it has

by Simona Vitagliano If in the collective imagination the Sicilian cassata certainly becomes part of the Christmas food scenario, as

by Simona Vitagliano It is said that the grandmother’s remedies continue to prove to be miraculous, even in the era

“A Napule regnava Ferdinando ca passava e’ jurnate zompettiando; Mentr’ invece a’ mugliera, ‘Onna Teresa, steva sempe arraggiata. A’ faccia

Prelibatezza for the eyes and for the palate, the zeppole of St. Joseph delights Neapolitan and Italian on the day when

Cassata is a typical Sicilian dessert made with sheep and sugar ricotta cheese, sponge cake, real pasta and candied fruit.

The Sicilian cannoli is a classic specialty of Italian pastry, and consists of a fried wafer filled with sheep’s milk

La Pastiera is a typical Neapolitan dessert prepared during the Easter period, probably spread around 1600. We Neapolitan sweet tooth

article by Michele Sergio Our city is an open-air museum full of hidden treasures and little-known beauties. Most Neapolitans, however,

article by Mister Gambrinus Only a few days are left to the most important feast of the Neapolitan people, that

We all know the Sacher cake: at any age, it is always a strong reminder, for its impeccable and uniform