Historical suggestions aside, the link that connects them since last May 5 are the confectionery creations of Pasticceria Pansa.

Held last May 5 at the Egyptian Museum in Turin was the second public seminar organized by APEI, the Association of Pastry Ambassadors of Italian Excellence, chaired by Iginio Massari, entitled Aromi d'Antico Egitto. The event, which fell on the museum's bicentennial, inspired the participating pastry chefs to challenge themselves with novel desserts that drew inspiration from an assigned ingredient of Egyptian culture. 

At Pastry Chef Pansa's presentation, held an in packed auditorium, Ebers' Star, a confectionary creation by brothers Andrea and Nicola Pansa starting with aniseed, captured the attention of all participants. 

With this Villa Paradiso lemon cake resting on an aniseed shortbread, the Pansa brothers wanted to represent the ideal fusion point between Egyptian civilization and the rich millennial history of the city of Amalfi, whose conception and connection to the territory they illustrated in a papyrus made of refined Amalfi paper. 

Then in the group presentation, 7 pastry chefs from Campania created another highly original dessert: the "scugnizzo campano": a mix of sublime flavors given by a base of soft vanilla cake scented with lemon, on which lies a crunchy brown sugar and vanilla shortbread, while the heart is an irresistible salted caramel filling. The whole is topped with a chocolate and hazelnut glaze. 

Both desserts are available for purchase in Amalfi at Pasticceria Pansa.