{"id":2234,"date":"2021-05-03T12:22:16","date_gmt":"2021-05-03T12:22:16","guid":{"rendered":"https:\/\/www.dwallindia.com\/pineta_new\/?page_id=2234"},"modified":"2021-05-03T13:35:28","modified_gmt":"2021-05-03T13:35:28","slug":"the-sweets","status":"publish","type":"page","link":"https:\/\/www.ristorantepineta1903.it\/en\/typical-and-traditional-dishes-of-the-amalfi-cuisine\/the-sweets\/","title":{"rendered":"THE SWEETS"},"content":{"rendered":"
\n
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\nIt is not a BABA ‘<\/strong><\/h2>\n

\n

Bab\u00e0 with limoncello<\/p>\n

Typical leavened and fragrant sweet with the shape of a mushroom (or a Chef’s hat, if you prefer). our version of Bab\u00e0 includes a dip of our Limoncello – 6.00<\/strong><\/p>\n\n<\/div>\n

\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

 <\/p>\n

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<\/p>\n\n<\/div>\n\n

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\nCHOCOLATE CAPRESE<\/strong><\/h2>\n

\n

CHOCOLATE CAPRESE<\/p>\n

From the island of Capri, where she was born, to the Amalfi Coast. Born from a mistake, the caprese cake, the dessert invented by Carmine Di Fiore around 1920, who forgot to add flour to the mixture, thanks to the wonderful consistency (moist and soft) as well as its natural absence of gluten, has practically conquered all – 6.00<\/strong><\/p>\n

 <\/p>\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

\n
\n\n

CAPRESE WITH LEMON<\/strong><\/h2>\n

\n

Caprese with lemon<\/p>\n

The legendary Caprese married to our Sfusato Lemon from Amalfi – 6.00<\/strong><\/p>\n\n<\/div>\n

\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

 <\/p>\n

\n\n
\n\n

<\/p>\n\n<\/div>\n\n

\n\n


\nRICOTTA CHEESE AND PEAR<\/strong><\/h2>\n

\n

ricotta cheese and pear<\/p>\n


\nInvented by Sal De Riso, the famous pastry chef from Minori, it contains local products made to be together. Sponge cake with hazelnuts from Giffoni, Pennata pear from Agerola, Ricotta from Tramonti – 6.00<\/strong><\/p>\n

 <\/p>\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

\n
\n\n

CAPRESE WITH PISTACHIO<\/strong><\/h2>\n

\n

Ricotta and Pistachio<\/p>\n

The famous ricotta and pear in the Pistachio version – 6.50<\/strong><\/p>\n\n<\/div>\n

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 <\/p>\n

 <\/p>\n

\n\n
\n\n

<\/p>\n\n<\/div>\n\n

\n\n

CHOCOLATE CAKE<\/strong><\/h2>\n

\n

CHOCOLATE CAKE<\/p>\n

A cake with a warm heart … of chocolate of course! – 6.50<\/strong><\/p>\n

 <\/p>\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

\n
\n\n


\nPISTACHIO PIE<\/strong><\/h2>\n

\n

PISTACHIO PIE<\/p>\n

here the heart becomes Pistachio, but always a warm heart is\u2026 – 7.00<\/strong><\/p>\n\n<\/div>\n

\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

 <\/p>\n

\n\n
\n\n

<\/p>\n\n<\/div>\n\n

\n\n

TIRAMISU’<\/strong><\/h2>\n

\n

tiramisu<\/p>\n

The most classic of Italian desserts – 6.50<\/strong><\/p>\n

 <\/p>\n\n<\/div>\n\n<\/div>\n\n

 <\/p>\n

\n
\n\n

‘A Zizza’ and MONACA<\/strong><\/h2>\n

\n

LEMON DELIGHT<\/p>\n

The lemon delight is a sweet originally from the Sorrento pastry, which later became a typical dessert of the Amalfi Coast.
\nIt was conceived by the Sorrentine pastry chef Carmine Marzuillo in 1978, and is a cake made with a base of sponge cake, soaked in a syrup based on limoncello, stuffed and covered with lemon-based cream and served in its classic breast shape – 6.50
\n<\/strong><\/p>\n\n<\/div>\n

\n\n<\/div>\n\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

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