Every single dessert we serve is home-made by our dear Chef.
| Chocolate pie with dark fondant chocolate heart | euro 7 |
| Coffee cream Tiramisù in a beautiful glass | euro 6 |
| Chocolate Tiramisù with wild strawberries | euro 7 |
| Little coffee cream Tiramisù | euro 3 |
| Crème Brulée with white chocolate | euro 7 |
| Cookies with chantilly cream | euro 6 |
| Puff pastry crumbled with chocolate (layered cake made of puff pastry and cream) |
euro 7 |
| Puff pastry crumbled with wild strawberries | euro 7 |
| Brownies with chocolate and pears | euro 6 |
| New York Cheesecake | euro 6 |
| Apple pie with chantilly cream | euro 7 |
| Wild strawberries: Chantilly or Chocolate or Sugar & Lemon | euro 7 |
| Ice Cream: cream & lemon | euro 5 |
| Plate of Season fruits | euro 7 |
| Pineapple | euro 5 |
How to accompany our sweets?
The answer is not easy. That’s why we try to propose you the best dessert wines. Some of them you can also combine even with chocolate so you can exalt your tasting.
| Aphrodisium, vendemmia tardiva 11% vol: Casale del Giglio, Aprilia, Lazio | euro 6 |
| Malvasia delle Lipari 12,5% vol: Hauner, isole Eolie, Sicilia | euro 6 |
| Morsi di luce, zibibbo 15,5% vol: Florio, Marsala, Sicilia | euro 5 |
| Passito di Pantelleria 14,5% vol: Mueggen, Pantelleria, Sicilia | euro 6 |
| Arkezia, muffo di San Sisto 13,5% vol: Fazi Battaglia, Castelplanio, Marche | euro 8 |
| Muffato della Sala, Castello della Sala 13% vol: Marchesi Antinori, Orvieto, Umbria | euro 8 |
| Dindarello, moscato 11,5% vol: Maculan, Breganze, Veneto | euro 5 |
| Recioto della valpolicella 13% vol: Bertani, Grezzana, Veneto | euro 5 |
| Barolo Chinato 16,5% vol: Marchesi di Barolo, Calamandrana, Piemonte | euro 6 |
| Ala, antico amarascato 17,5% vol: Duca di Salaparuta, Marsala, Sicilia | euro 5 |
| Moscato di Pantelleria 15% vol: Duca di Castelmonte, Marsala, Sicilia | euro 4 |
| Passito di Pantelleria 15% vol: Duca di Castelmonte, Marsala, Sicilia | euro 4 |