Laboratory
A real paradise where, with a passion, boundless love for work well done, Pasquale Marigliano together with his assistants and interns as free space in search.
From here come the many specialties linked to the Neapolitan tradition such as wheat Pastiera, Migliaccio, The Caprese but also the symbols of love for local products and its creativity: Baba at the apple annurca, the Mosses all'italiana, the Vesuvius cake, Ricotta and Walnuts, the Struffoli to Limoncello cream, The Mosaic to the pulp of Vesuvius Apricot, as well as a vast and well-kept Mignon assortment of fresh, modern twist.
"Create a sweet means first of all knowing how to excite"
respecting the traditions, valuing local products, without sacrificing innovation to create modern and attractive proposals.
1.000 M² is space for research of taste signed Pasquale Marigliano
Fine 2011, the turning point: Pasquale Marigliano gives life to a new laboratory in Ottaviano, meticulously organized, 1.000 m² divided by areas:
- storage of goods with positive and negative cells
- mixes with the latest technology
- assembly and composition of sweets
- cooking area with ovens and provers
- for the packaging room
- area dedicated to chocolate
- canteen
- meeting room for Master Classes
