Torta ricotta e pere is an Italian cake originating from the Amalfi area. It consists of four main parts – the hazelnut sponge, the syrup, the ricotta cream, and the pear filling. The sponge is made with a combination of eggs, sugar, hazelnuts, flour, lemon zest, and butter.

The syrup consists of water, sugar, rum, and pear brandy, while the ricotta cream is made with ricotta, whipping cream, and sugar. The pear filling is made with ripe pears, sugar, pear brandy, and gelatine. In order to assemble the cake, one sponge disk is placed at the bottom and it's then spread with half the ricotta cream, the pear filling, and the other half of the ricotta cream. 

Melanzana al cioccolato is a traditional dessert originating from the Amalfi coast. It consists of eggplant slices that are covered in chocolate sauce, which is why the dessert is also known as parmigiana di melanzane al cioccolate. It's made with eggplants, flour, eggs, sugar, cinnamon, lemon zest, milk, cocoa, almonds, pine nuts, and chocolate.

The eggplant slices are fried in oil until soft, and each slice is then dipped in flour and beaten eggs, then fried again until golden. While still warm, the slices are sprinkled with a combination of sugar, lemon zest, and cinnamon. When the chocolate sauce is ready, it's ladled over the pre-arranged eggplant slices over and over again, just like making a savory parmigiana.