Claudio and Silvana wake up very early in the morning, because they have a really important task: to cook delicious hot sweets, able to cheer up the days with fortunate fans. Lacco Ameno's little pâtisserie is a real point of reference for islanders who love sweetness; the selection is thick and varied: biscuits, cakes and sweets of all sorts, enliven the small showcase and flood the small room of an inviting fragrance. An obligatory stop for tourists who want to know the art of the local pastry shop.
A culinary experience not to be missed for your "Dolci Capricci" is undoubtedly the typical sweet Neapolitan pastry typical of Easter on Ischia Island!
Ingredients for a 20 cm rotating caprese:
Ingredients for the Bottle:
+ 300 grams of sugar,
+ 450 gr of butter,
+ 750 gr of flour
+ 3 eggs
+ 500 gr of wheat,
+ 500 gr of ricotta cheese
+ 500 grams of sugar
+ 4 eggs, candied orange, millefiori essence and orange essence
mix in a sugar, wheat and ricotta bowl. Add 4 previously beaten eggs, combine the orange essence. Place on a baking sheet the pastry that was previously laid, fill with the amalgam. Finally, decorate with pastry flaps.
a special thanks to Claudio and Silvana for the excellent and delicious Neapolitan pastiera!Katrin
Bravi ottima ricetta, l'ho mangiata a Pasqua con amici e tutti vi hanno fatto i complimenti!Carmela