Brand: Pasticceria Linda
The etymology of the word rococo, refers to "artificial rock", because this Christmas cake, a must on every table in Campania from the day of Advent and the Christmas period, has a particularly hard consistency and an almost marble due to the presence of almonds. It is a dry biscuit, donut-shaped cake of dark brown, whose dough is made with almonds and candied fruit. According to the original recipe for the traditional rococo you must work on a comprehensive plan where to place the flour and put in the middle sugar, white pepper, cloves, candied citrus peel, the grated peel of 1 / 2 orange one or two drops of extract of cinnamon, a drop of ammonia, and finally, previously toasted and chopped almonds, along with other whole almonds. The base thus prepared is worked for a long time, continually adding water to a paste of medium consistency, not hard enough to stick on the table. The dough is divided into small pieces that are closed into a ring, brushed with beaten egg and bake for about 10 minutes until it does not stain. The Rococo is also consumed after a meal soaked in liqueur.
We propose a package of 1 kg (about 12 pieces). On request we can produce in other quantities email@example.com by writing to or calling +39 081.0400842
Duration: 2 Months
Delivery will be made in 5 / 6 days whereas all our products are fresh products as they come immediately after ordination. Our desserts are prepared exclusively in the traditional way using only top quality ingredients, with the intent to satisfy the palates of our customers.