Bases and preparations

chocolate shortcrust pastry

The chocolate shortcrust pastry is a variant of the classic one, this recipe involves the addition of cocoa making the shortcrust very tasty

The Sardinian gnocchi in Cilento become curly gnocchi. This italian cavatelli a homemade pasta of the recipes of the true Italian cuisine

The Cilento ragu is the main condiment of homemade pasta, a dish always present in the homes, banquets and parties of the Cilento in Italy

Shortcrust pastry is a crust pastry dough, suitable for making baked desserts, this is the basic dough of an ancient Italian recipe made

The chocolate custard will conquer you is very greedy and ideal for filling many desserts, the classic Italian cocoa cream by Nonna Claudia

The custard can be used as a base to make other cream recipes, to fill any dessert or simply eaten with a spoon thanks to the flavor of milk

The basic dough for fried desserts is an unleavened dough suitable for the preparation of many Neapolitan, Italian and Cilento delicacies

The Cortecce of Cilento is a type of homemade pasta with a short and wrinkled format, is hand-made and is ideal for Italian ragu ( ragout )

The Cilento gnocchi is a pasta made from durum wheat semolina and water and is the recipe most consumed homemade pasta in all of Cilento