The etymology of the word rococo, refers to “artificial rock”, because this Christmas cake, a must on every table in Campania from the day of Advent and the Christmas period. It is a dry biscuit, donut-shaped cake of dark brown, whose dough is made with almonds and candied fruit. According to the original recipe for the traditional rococo you must work on a comprehensive plan where to place the flour and put in the middle sugar, white pepper, cloves, candied citrus peel, the grated peel of 1 / 2 orange one or two drops of extract of cinnamon, a drop of ammonia, and finally, previously toasted and chopped almonds, along with other whole almonds. The base thus prepared is worked for a long time, continually adding water to a paste of medium consistency, not hard enough to stick on the table. The dough is divided into small pieces that are closed into a ring, brushed with beaten egg and bake for about 10 minutes until it does not stain. The Rococo is also consumed after a meal soaked in liqueur.