Beyond the traditional "cup"... why on the "plate"? Plated dessert is one of the most stimulating preparations you can make. The variety of processes employed is almost infinite: in a "minimal" space they are released: fantasy, taste, shapes, colors, textures and fragrances.
A GOURMET TOUCH TO TRADITION.
Cannoli shell accompanied by ricotta cream and orange marmalade
Ricotta and Pear Millefogle
Crunchy wafer resting on a bed of pear puree, creamy ricotta cheese flavored with Cointreau
Three chocolate Bavarian creams on a bed of crumble and raspberry sauce
Fruit Zuppetta and Namelaka
Hazelnut crumble base with mango custard, fresh fruit and namelaka with three chocolates