Typical Neapolitan yeast cake heavily soaked in rum Syrup. Try it plain, topped with fresh pastry cream and seasonal fruit or with a Limoncello syrup pipette.

Less famous sfogliatella but originally the first to be baked in Naple in a convent of nuns, it has the same filling of the Riccia and a tender pasta frolla crust.

Italian version of the classic eclair filled with chocolate pastry cream and topped with pure white chocolate or filled with vanilla pastry cream and topped with pure dark chocolate.

Chocolate tart filled with Nutella and Sicilian ricotta, dipped in toasted pistachios and topped with ricotta and candid oranges.

Milk chocolate mousse enclosed in a thin and crunchy pure dark chocolate shell and topped with fresh whipped cream. (other flavors available seasonally).

Mini or large pasta frolla tart filled with apricot jam, vanilla pastry cream and seasonal fruits covered in shiny vegetarian glaze.

Mini or large classic Neapolitan dessert, a flaky crust filled with ricotta and oranges.

Sicilian cannoli shell filled with vanilla pastry cream and dipped in pure chocolate flakes.

Sicilian cannoli filled with Sicilian sheep’s milk ricotta, chocolate chips and dipped in toasted pistachios.

Small version of our Trio di cioccolato mousse cake, with vanilla flourless cake soaked in rum syrup, white chocolate, milk chocolate and 74% dark chocolate mousse.

Coppa with layers of vanilla cake soaked in espresso syrup and classic Tiramisù filling with mascarpone and marsala mixed with pastry cream and whipped cream, topped with cocoa powder.

Chocolate pastry cream filled cream puff rolled in chocolate cake crumbs and dusted with cocoa powder or vanilla pastry cream filled cream puff rolled in puff pastry crumbs and dusted with powder sugar.

Mini fried brioche filled with extremely light and fluffy coconut Chantilly cream and dipped in coconut flakes.

Cream puff filled with hazelnut pastry cream, topped with dark chocolate, whipped cream and caramelized hazelnuts.

Baked originally during the 1900s from the first immigrant Italian communities in the US to honor the flag of their native country , this pastry is made of almond cake layered with cranberry jam and topped with Gianduja ganache.

Traditional southern Italian fried pastry filled with vanilla pastry cream or Sicilian ricotta.

Chocolate cake mixed with buttercream and raspberry filling covered in chocolate ganache (seasonal flavors available).

Traditionial Roman sweet brioche filled with whipped cream.