The confectionary-industry Dolciaria maja was founded in 1984 in tha heart of a land rich in history and tradition. Here the values of this pround civilisation are the same as in days gone by. The caudina valley, dominated by its austere mole of Partenio, cherishes the knowledge and the tastes of a millenary culture and takes care to maintain authencity, pureness, integrity and wisdom. Dolciaria Maja draws its ispiration from this heritage and is displayed through their chef’s daily renewal of old recipes of the land with creativity but respect.
Today the master of the so-called “Arte Bianca” use modern technology and innovations during the preparation of the local products whilst taking extreme care to avoiding the renounciation of traditional methods and techniques. The latest in automated production offers a high consistency of quality and assure the utmost in security and hygiene required by EU norms.
Dolciaria Maja carefully select, all the ingredients: the purest chocolate mixed with the highest quality cocoa is used to create all types of chocolate confectionery including Easter eggs. The finest nuts from the Irpinia Wood combined with magnificent Sicilian almods and tasty corn cereals are used to create the smooth and crunchy Partenio milk chocolate.
The well renowned chocolate iced Roccoco and Mostaccioli cakes originated from Campania region. Regarded as one of the most aristocratic of confectionaries they are still prerpared in housholds across the region every Christmas.
Dolciaria Maja still adheres to the old rural custom of offering connoisseurs products freshly-made with the finest eggs, milk and wheat flour. Made using scented honey and candied cedar from the Sorrento peninsula, they brighten our tables during parties and celebrations and their biscuits and chocolate doughnuts add colour to every breakfast table.