Served with red pepper.
Brussels sprouts sautéed with pancetta
Sauteed with red onions, pinole nuts, and raisins.
Delicate sponge cake soaked in limoncello amalfitano with white chocolate curls.
Served with vanilla sauce and marron glace.
Covered with dark chocolate.
Served on hazelnut crunch.
Served with dried fruits, nuts and sweet mustard.
Seasonal fresh fruits on vanilla custard.
Covered with fresh strawberry gelatina.
Chestnut and buffalo ricotta Bavarese with chocolate sauce
Covered with dark chocolate.
Served with blueberry compote.
Served with pear with hazelnut biscotto.
Filled with sheep's milk ricotta and chocolate chips.
"Tiramisu" style.
Crumbled praline alle mandorle layered with cream of fresh mango and lime, topped with passion fruit mousseline.
Walnut pear tart served with Italian gelato alla vaniglia
Served with hazelnut and vanilla sauce.
33.8 oz. bottle.
33.8 oz. bottle.