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DOLCI
of our production
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GIN E PEPE 6.5
pistacchio ice cream, affogato with Tanqueray n°Ten gin, lightly dirtyed with black pepper
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TARTELLETTA AU CITRON
cookie dough with homemade citrus marmelade, mascarpone soft cream 6.5
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GIANDUIOTTO 1865
Paul Caffarel invented the Gianduiotto in 1865, during the Risorgimento wars. The Piedmontese government, in a difficult period of crisis, reduced imports of luxury goods, including cocoa. Caffarel had the idea of replacing cocoa with hazelnuts, creating what is now the symbol of Turin: Gianduiotto. Named in honor of Gianduia, a traditional Savoyard mask. Base of biscuits savoiardi of our production, white and dark Gianduiotto, coffee gelatin Illy 100% Arabica 6.5 with tasting of Barolo Chinato 'Batasiolo' 9.5
NERO & PERA
Brownie morbido al cioccolato fondente con ganache cremosa e sottili petali di pera fresca 6.5
(C;G;H)​​
COPPA ESCALIER 6
malted dark choccolate, whipped cream, ice cream and peach
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MINI CANNOLI SICILIANI 6.5​
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BIANCO MANDORLA
Panna cotta alla mandorla di Sicilia, croccante di mandorla e nocciole, gocce di cioccolato bianco 6.5 (G;H)​
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PECETTOMISU' 6
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​TARTE TATIN DI ALBICOCCHE 5
with Pepico ice cream
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TRE CIOCCOLATI
Tre strati cremosi ai tre cioccolati: cioccolato
fondente, cioccolato al latte e cioccolato bianco 6.5
senza lattosio
(G;C;H;N)​