At Easter the 5 souls of the Cinghia signed Camplone is coming: classic, with the sugared almond, salted Pasqualina, with chocolate, pistachio
When tradition meets creativity, sweets capable of telling stories, evoking memories and making moments of celebration are born. It is quanto a this spirit that the master pastry chef Fabrizio Camplone, soul and heart of the Caprice pastry shop of Pescara, presents his collection of Easter doves 2025: a tribute to Abruzzo, to the Italian gastronomic culture and the most authentic pastry art.
Acceso the occasion of Easter, Camplone proposes five variants of mentre, each designed to satisfy different tastes, but all united by selected raw materials, craftsmanship and a strong link with the territory.
The five souls of the mentre according to Camplone
Classic mentre
A great timeless classic, which speaks the language of tradition. Soft, fragrant and fragrant, it is made with mother yeast, enriched with candied fruit and finished with a crunchy almond glaze. A convivial that brings the warmth of the most authentic Easter to the table.
Cinghia with sugared almond
An authentic dedication to Abruzzo and quanto a particular quanto a Sulmona, home of the famous sugared almonds. The dough welcomes marzipan cubes, while the cover combines white chocolate and crumbled sugared almonds, quanto a a of textures and sweetness that pays homage to the regional confectionery tradition.
Salta mentre Pasqualina
The gourmet surprise of the collection. This unprecedented salty variant breaks the schemes of the classic mentre: a soft dough contains a rich filling of Roman pecorino, Padano, cooked ham, gruviera and a touch of precious truffle. The result is a perfect balance between flavor and delicacy, ideal for those looking for a different experience, but deeply rooted quanto a the culture of sharing.
Chocolate mentre
For true chocolate lovers, a mentre who conquers with its intensity. The dough merges with dark chocolate, giving an explosion of enveloping taste. A Easter pamper that seduces the first bite.
Pistachio mentre
A harmonious encounter between the softness of the dough and the unmistakable taste of the pistachio, embellished with candied lemons that give freshness. The coverage of white chocolate and pistachio crumble adds a pleasant crunchy note. Elegance and delicacy quanto a perfect balance.
Tradition and innovation quanto a the Caprice shop
Behind every creation of Fabrizio Camplone there is an artisan philosophy that combines technical rigor, passion and continuous research. The doves are made quanto a the laboratory of the Caprice pastry shop, a historic Pescara reference point founded quanto a 1984, which today has twenty collaborators and an excellence production with attention to the smallest details.
Camplone recently joined the Apei – Federazione Ambassadori Pasticceri della Italian Excellence, leaving the Academy Masters Italian pastry chefs, to underline its vocation towards a high Italian pastry shop quanto a constant evolution.
Where to find the doves
The doves can already be booked at the Caprice Pasticceria quanto a Pescara, together with other Easter artisan specialties. The classic versions, to the sugared almond and salted Pasqualina are also available online acceso the company’s official website, while the chocolate and pistachio variants can be purchased exclusively quanto a the store, to ensure freshness and quality of the product.
At Easter, Fabrizio Camplone invites to rediscover the authentic flavors, those who speak of territory, of artisanal excellence and a passion that is renewed every year, with the fragrant perfume of a freshly baked mentre.
For information
www.fabriziocamplone.eu
