A wise balance of tastes imprisoned in a mould, a mix of creams, mousse, fresh fruit and chocolate..... everything studied to surprise the eye and the palate with new forms and colourful combinations that give extraordinary satisfactions....even for the most hard to please palate.....
Every dessert rises from a particular experience and inspiration, but I never overcome its natural taste cause I believe in a cuisine moved by nature.
If you want a new rule while eating, stop you at the first bit and taste a good dessert!
Only a delicious dessert is able to renew the challenge, every time more stimulating, with simplicity and balance.

• Carpaccio d’ananas: Pineapple “carpaccio” served with star anice pepper and cinnamon served with coconuts ice-cream
• Sformatino: Warm chocolate cake with a coffee egg-nog sauce
• Tortino: Soft apple cake with a chocolate sauce
• Cannelloni di pere: Sweet “cannellone“ filled with pears and chocolate served on cinnamon sauce
• Voglia d’estate: Peach Bavarian cream with fruit passion jelly
• Creme bruleè: Broiled custard with pistachios served with almond crunchy nougat and vanilla ice cream
• Crostatina di farina integrale: Wholemeal cake with honey pastry cream and fresh fruits
• Soufflè ghiacciato: “Nutella” parfait served with water melon, water ice
• Tiramisu’: Tiramisu’ home made with “Mascarpone” cheese cream
• Tarte tartin: Tart Tatin warm apple tart covered with caramel and garnished with custard ice cream
• Panna cotta con fragole: Cream pudding with fresh strawberry and strawberry coulis
• Panna cotta con castagne: Cream pudding with honey chestnuts and caramel