These Italian pastries are like the ones from recipes of the earliest Italian bakeries that opened in New York in the 1940's. They are authentic. The fillings are different than found anywhere else. They are creamy and fresh. The textures are wonderful. I travel from Connecticut just to get my pastries, bread and rumballs from Torino. I hope this real Italian tradition goes on and on. God Bless the old Italian bakers and their young proteges!! adelina
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