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Telephone: +39 010 8601096
Whatsapp: +39 324 6018704
The Ferratella is a typical cake from Abruzzo created with baked cookie dough through a double plate on the red-hot fire, squeezing the dough above and below, gives the characteristic sweet waffle shape crossed by ribs. Among the various design variants, the plot into diamonds, or gate, it gives rise to ferratelle name. Preferably rectangular, but Valentine's Day is also prepared in the shape of heart. In some provinces of Abruzzo it is also called cloud or Neola (Teramo) or Nevola or nivola.
Upon shipment you will receive an email with the change of the status of the order and the tracking code so you can check its path.
Given the delicacy of our products, for shipments we only use express couriers.
At the moment we use TNT for national and FED EX deliveries for international calls.
The shipping preferential days are: Monday, Tuesday, Wednesday, Thursday only for non-perishable products and fresh for the central / northern Italy .
Therefore orders with fresh products that arrive on Thursday afternoon will be processed from Monday.
This to guarantee the freshness of ordered references.
On Friday only orders with non-perishable products will be shipped.
When you order is placed, we will process it during the next 24 working hours (Monday to Friday excluding public holidays); your package will be prepared and the carrier, depending on the destination, will ensure the delivery in 48-72 hours.
We guarantee secure payments via credit cards and Paypal, bank transfer and cash on delivery.
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We also guarantee that your personal information will be treated as strictly confidential, they will not be disclosed to third parties, and will be used only in terms of our business relationship.
We are at your complete disposal for any request.
For any further information or explanation please do not hesitate to contact us by email email@example.com, by phone +39 010 8601096 or using WhatsApp number +39 324 6018704.
Our assistance will be provided before, during and after the order.
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