We come back Gianna’s home, this time to try her rococo. It is a simple dough... what makes it special is the scent of the spices and the Mandarin: unmistakable traces of the Neapolitan Christmas!

Ingredients:
+ 1 kg of flour 00
+ 900 g of sugar
+ 700 g almonds

The fragrance of warm bread is a reminder when we were children. Nonno Franchino offers a wide range of craft bakery products including: bread, pizza, focaccia, croissants, staples and homemade biscuits, prepared with skill and creativity also during the Christmas period.
On Christmas Eve, an intense aroma is in all the houses on the island.
In the kitchens, preparations for Christmas are in full swing and on each table cannot miss the classic dish of the Christmas tradition typical of Forio: escarole pizza with others must such as seafood, eel or meat broth to wish good luck and make Christmas the best party of the year.

Ingredienti:
+ escarole topped with walnuts, raisins, pine nuts, green and black olives and cooked wine
+ 500 grams of flour

Regina indiscussa della tavola di Natale, la cassata alla napoletana non teme rivali. A me piace prepararla più volte durante le feste, perché è facile da fare, bella da vedere, buonissima da mangiare, perfetta per dare il benvenuto a un ospite inatteso che potrà gustarla insieme a una fumante tazza di tè e sentirsi felice di essere venuto a trovarvi. 

Ingredienti:
+ 1 pan di spagna da 6 uova
+ 500 g di ricotta
+ 200 g di zucchero a velo
+ 80 g di cioccolato amaro
+ 100 g di canditi (cedro, arancia, cocozzata)

Typical Neapolitan cake. It is produced by tradition, during the Christmas season.

Ingredients:
1 kg of flour
800 g sugar
5 g ammonia
3 sachets vanilla
8 g cinnamon
7 g cloves
1 cup of liquor
100 g unsweetened cocoa powder
Dark chocolate (with brush)

Typical Neapolitan cake. It is produced by tradition, during the Christmas season in recent years is also required at other times of the year. Being made of hard paste, you can enjoy the wet in vermouth, sparkling, or even in white wine.
Ingredients:
1 kg flour
800 g sugar
5 g ammonia
3 sachets vanilla
8 g cinnamon
7 g cloves
1 cup of witch
300 g almonds

SIngredienti:
250 g. di farina
100 gr. di zucchero
150 gr. di mandorle sbucciate
250 gr. di miele
cannella
pepe
un pizzico di noce moscata

Preparazione:
Impastare tutti gli ingredienti escluso il miele.
A parte bollire il miele e mescolarlo all'impasto immediatamente con un mestolo di legno, appesa si sarà un po' raffreddato impastare e lavorare con le mani il più svelto possibile.
Appena il tutto è amalgamato fare dei bastoncini di circa 2 cm. di diametro e 12 cm. di lunghezza.

Ingredients:
Ingredients for 4 servings:
1/2 Kg of bread dough
150 g of olives of Gaeta
5 salted anchovies
4 heads of escarole
a handful of raisins
pickled capers
pine nuts, olive oil and salt.

Directions:
Peel the endive, wash it, put in plenty of salted water to a boil and cook for about 15 minutes. Drain, let cool and squeeze it well in hands. Soak in warm water for a quarter of an hour raisins, wash and bone anchovies and olives pitted cut them into small pieces.

Ingredients:
4 eggs (2 whole and 2 yolks)
500 g flour
2 tablespoons of sugar
2 tablespoons of oil
grating lemon zest
a little of liquor
a pinch of salt
1 liter of oil
250 g honey
white and colored sugared almonds to decorate

Directions:
Struffoli is a fried dough of eggs and flour. Forming a fountain with flour, add all ingredients and work until flour is absorbed.

Ingredients:
1 medium-sized cauliflower
2 pickled peppers
Between 200 gr onions, cucumbers, green beans, carrots and celery pickle
5 or 6 salted anchovies
50 g of olives from Gaeta
50 g green olives
1 ½ dl olive oil
three tablespoons of white vinegar
salt

Ingredients:
A sponge cake
1 kg of ricotta
800 grams of sugar
50 grams of dark chocolate
200 grams of candied fruit
maraschino

Directions:
Mix ricotta with the sugar and a bit of maraschino or other white liqueur fragrant and pass it to the mill. In the mid of this cream combine pieces of dark chocolate and candied fruits into small cubes.