Every single dessert we serve is home-made by our dear Chef.
| New York Cheesecake with Bronte pistacchio, chocolate or wild fruit | euro 7 |
| Chocolate pie with dark fondant chocolate heart | euro 7 |
| Coffee cream Tiramisù in a beautiful glass | euro 6 |
| Apple pie with tiramisù cream | euro 7 |
| Chocolate Tiramisù with strawberries | euro 7 |
| Pannacotta with Bronte pistacchio cream or chocolate or coffè cream | euro 6 |
| Little coffee cream Tiramisù | euro 3 |
| Cookies with cream | euro 6 |
| Coffee cream Semifreddo | euro 7 |
| Bronte pistacchio 100% semifreddo and chocolate | euro 7 |
| Little Bronte pistacchio 100% semifreddo and chocolate | euro 4 |
| Puff pastry crumbled with chocolate layered cake made of puff pastry and cream | euro 7 |
| Semifreddo with crunchy nuts and orange | euro 7 |
| Strawberries with cream | euro 6 |
| Plate of Season fruits | euro 7 |
| Pineapple | euro 5 |
| Ice-cream: vanilla – lemon | 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 |
| 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 |