Duetto: the two-tone single-portion dessert
Duetto by I Marigliano is a frozen single-portion dessert that alternates layers of cocoa sponge with a smooth white cream, finished with a dark chocolate glaze and a dusting of bitter cocoa. Each carton contains 12 portions of about 100 g, ready to plate on their individual gold boards. It is designed for restaurants, pizzerias, hotels and caterers that want a pastry-shop dessert with zero preparation time.
The I Marigliano laboratory in San Giuseppe Vesuviano
Duetto is made by Dolciaria Marigliano, the pastry laboratory founded by brothers Giovanni and Alessandro Marigliano in San Giuseppe Vesuviano, at the foot of Vesuvius in the province of Naples. The two brothers learned the craft alongside their brother Pasquale Marigliano, a master pastry chef of the Accademia Maestri Pasticceri Italiani. The laboratory specialises in cakes and single portions for restaurants and bars and has won gold medals from the International Federation of Pastry, Gelato and Chocolate (FIP) for its panettone.
The house philosophy is clear: natural ingredients such as butter and fresh milk, raw materials from the Campania territory, and the complete absence of preservatives, hydrogenated fats and artificial colourants.
Tasting profile
The dessert plays on the duet between dark and white: the moist cocoa sponge brings roasted, slightly bitter notes, while the cream layers add freshness and a milky sweetness. The dark chocolate glaze on top delivers an intense finish, balanced by the bitter cocoa dusting. The square cut reveals regular alternating layers, an immediate visual effect on the plate.
Format and storage
Carton of 12 single portions, 1.2 kg in total. The product travels frozen: store at -18 °C and thaw in the refrigerator at 0-4 °C before service. Once thawed, keep refrigerated and do not refreeze. Each portion sits on its own gold cardboard base, ready to transfer to the plate without handling the dessert.
How to serve it in the professional kitchen
Thaw only the portions needed for service and serve at 4-8 °C. Plate as it is, or finish with a few drops of chocolate sauce, a quenelle of whipped cream or fresh berries. Duetto pairs naturally with an espresso or moka coffee at the end of the meal and works well in dessert tasting trays alongside babà and delizia al limone. For banqueting, the uniform square format allows fast, consistent plating for a large number of covers.
LAPA logistics for frozen desserts
B2B and B2C delivery from the LAPA warehouse in Embrach (Zurich) with an unbroken cold chain at -18 °C. Direct LAPA refrigerated fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and mountain regions (Chur, Davos) shipping within 24-48 hours with certified food-grade partners such as Swiss Post, Planzer and Galliker, in insulated boxes.
Who it is for
Italian restaurants and pizzerias that want a ready dessert menu without an in-house pastry chef, hotels and banqueting services that need consistent portions, bars and bistros offering a sweet break, and private customers who love Neapolitan pastry at home.
