Fennel & Mandarin Olive Oil Cake with Mascarpone Chantilly
A tender olive oil cake with bright mandarin and fennel — finished with mascarpone Chantilly and fresh zest. Southern Italian, restrained and refined.
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Explore Italian desserts through a new lens.
Matcha & Mascarpone Panna Cotta with Sicilian Floral Chantilly
Velvety matcha set to a silky custard — crowned with Sicilian floral chantilly, fresh raspberry, and gold leaf. The dessert that started everything.
Chocolate Torta Caprese with Espresso Candied Pistachios & Marsala Chantilly (GF)
A dense, fudgy Torta Caprese inspired by a breakfast discovery in Positano — finished with Marsala chantilly and espresso candied pistachios. Naturally gluten-free and impossible to stop eating.
Apricot & Ginger Crostata with Honey Mascarpone Cream
Amazake Sorbetto with Crushed Pistachios & Orange Zest
A sweet Japanese fermented rice sorbetto — light, delicate, and completely original. Served with crushed toasted pistachios for texture and fresh orange zest for brightness.
Yuzu Limoncello Granita
A yuzu and limoncello granita inspired by the lemon granitas of the Amalfi Coast — tart, refreshing, impossibly light.
A delicate apricot crostata with warming ginger and sesame seeds baked into the crust — finished with honey mascarpone cream. Light, fragrant, unforgettable.
