Dessert

almond flour and cocoa, served hot with a dollop of whipped cream

sponge cake, zabaglione, cream, mascarpone, Arabica espresso coffee single origin Brazil, S.Marzano and bitter cocoa.

Figs

with Asti Moscato d.o.c. Vignaioli di Santo Stefano and mint

fresh cream and milk, and rum. With a choice of topping between caramel, berries, or chocolate

egg and cinnamon with nutmeg and caramelized raw cane sugar

Cold Foam Cappuccino, vanilla ice cream and caramel

Local strawberries

Melon

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