Pasticcini (Pastries)

Our “pasticcini”, are made fresh daily from scratch, reflecting our passion and creativity. In every bite you’ll discover unique and fresh flavors, artfully combined, to guarantee you a truly delicious contemporary Italian pastry experience. Chef Andrea personally selects the finest quality locally grown ingredients, as well as importing special ingredients directly from Italy. So whether you are coming in just for a well deserved treat, or celebrating a special occasion, you will find that our pasticcini are perfect for all occasions.

BABA’ AL RUM

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.

SFOGLIATELLA FROLLA

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.

ECLAIR AL CIOCCOLATO

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.

TARTELLETTE RICOTTA E NUTELLA

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

COPPETTE DI MOUSSE

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

TARTELLETTE ALLA FRUTTA

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

TARTELLETTE AL CIOCCOLATO

Mini or large chocolate pasta frolla tart filled with raspberry jam, chocolate pastry cream and dipped in chocolate flakes topped with fresh whipped cream.

CANNOLI ALLA CREMA

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

CANNOLI ALLA RICOTTA

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

TRIO DI CIOCCOLATO MOUSSE SQUARE

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 AL TIRAMISÙ

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.

TARTUFI ALLA CREMA

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.

NUVOLE DI NAPOLI

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

PIEMONTESE

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

TRICOLORE

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.

CASTAGNOLE

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

BACIO DELLO CHEF “CHEFS KISS”

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

MARITOZZI

Traditionial Roman sweet brioche filled with whipped cream.