SINGLE PORTIONS
Our line dedicated to single portions offers a wide choice of flavors recreated by selecting the best local raw materials.
RED VELVET
The velvety red of a soft sponge cake embraces the pure white of a vanilla-scented cream and mascarpone-based cream.
RED VELVET
The velvety red of a soft sponge cake embraces the pure white of a vanilla-scented cream and mascarpone-based cream.
VERDIANA
A vanilla biscuit forms the basis for a pistachio Bavarian cream and a creamy ricotta mousse. The delicate texture of this dessert meets the crunchiness of the toasted almond flakes.
ALMOND PARFAIT
Even before tasting you will smell the unmistakable scent of almond which, combined with the creaminess of this cream-based dessert, makes this cold dessert truly perfect.
SANVITESE
This elegant dessert celebrates the triumph of delicate and enveloping flavours: a Bavarian cream with berries and a yoghurt mousse combine with the unmistakable freshness of berries.
ALMOND PARFAIT
Even before tasting you will smell the unmistakable scent of almond which, combined with the creaminess of this cream-based dessert, makes this cold dessert truly perfect.
PISTACHIO CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of chopped pistachios.
SANVITESE
This elegant dessert celebrates the triumph of delicate and enveloping flavours: a Bavarian cream with berries and a yoghurt mousse combine with the unmistakable freshness of berries.
ALMOND CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of crunchy almond flakes.
ALMOND CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of crunchy almond flakes.
PISTACHIO CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of chopped pistachios.
ALMOND CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of crunchy almond flakes.
ALMOND CAKE
A thin layer of vanilla sponge cake forms the basis for a ricotta and chocolate chip cream. This delight is hidden under a cascade of crunchy toasted almond flakes.
CASSATINA
Composed of a thin layer of sponge cake and a ricotta cream with chocolate drops, our Cassatina is lined with almond-scented green marzipan and veiled with dark sugar. Figs and candied cherries conclude this masterpiece of the Sicilian tradition.
BRONTINA
The intense flavor of pistachio marzipan marries with the more delicate taste of a pistachio ricotta cream, creating a delight with a typically Sicilian flavour.
RICOTTA AND PEARS
The heart of this dessert is enclosed between two layers of chocolate biscuit: a ricotta cream with pears browned in butter and flavored with cinnamon.
Tiramisu
Tiramisu needs no introduction: a layered pleasure made of ladyfingers soaked in coffee and a sweet mascarpone cream, just as the original recipe dictates.
THREE CHOCOLATES
The triumph of chocolate: a chocolate biscuit forms the basis for a dark chocolate Bavarian cream, a delicate milk chocolate mousse and a white chocolate mousse. A mirror glaze makes the perfect dessert for chocolate lovers shine.
CITRUS FRUITS
A delicate vanilla biscuit forms the basis for a fresh Sicilian-scented citrus mousse.
HAIR
A chocolate biscuit, a pistachio Bavarian cream and a light dark chocolate mousse are the three ingredients that will make your palate soar.
ARABICA
A thin layer of chocolate biscuit combines with a creamy coffee Bavarian cream and the enveloping taste of a dark chocolate mousse.
CASSATINA
Composed of a thin layer of sponge cake and a ricotta cream with chocolate drops, our Cassatina is lined with almond-scented green marzipan and veiled with dark sugar. Figs and candied cherries conclude this masterpiece of the Sicilian tradition.
BRONTINA
The intense flavor of pistachio marzipan marries with the more delicate taste of a pistachio ricotta cream, creating a delight with a typically Sicilian flavour.
BRONTINA
The intense flavor of pistachio marzipan marries with the more delicate taste of a pistachio ricotta cream, creating a delight with a typically Sicilian flavour.
RICOTTA AND PEARS
The heart of this dessert is enclosed between two layers of chocolate biscuit: a ricotta cream with pears browned in butter and flavored with cinnamon.
Tiramisu
Tiramisu needs no introduction: a layered pleasure made of ladyfingers soaked in coffee and a sweet mascarpone cream, just as the original recipe dictates.
Tiramisu
Tiramisu needs no introduction: a layered pleasure made of ladyfingers soaked in coffee and a sweet mascarpone cream, just as the original recipe dictates.
THREE CHOCOLATES
The triumph of chocolate: a chocolate biscuit forms the basis for a dark chocolate Bavarian cream, a delicate milk chocolate mousse and a white chocolate mousse. A mirror glaze makes the perfect dessert for chocolate lovers shine.
CITRUS FRUITS
A delicate vanilla biscuit forms the basis for a fresh Sicilian-scented citrus mousse.
CITRUS FRUITS
A delicate vanilla biscuit forms the basis for a fresh Sicilian-scented citrus mousse.
HAIR
A chocolate biscuit, a pistachio Bavarian cream and a light dark chocolate mousse are the three ingredients that will make your palate soar.
ARABICA
A thin layer of chocolate biscuit combines with a creamy coffee Bavarian cream and the enveloping taste of a dark chocolate mousse.
ARABICA
A thin layer of chocolate biscuit combines with a creamy coffee Bavarian cream and the enveloping taste of a dark chocolate mousse.
CHEESECAKE
A berry gelée covers this dessert prepared with a fresh cheese cream and a crunchy base of crumbly biscuits.
CHEESECAKE
A berry gelée covers this dessert prepared with a fresh cheese cream and a crunchy base of crumbly biscuits.
VERDIANA
A vanilla biscuit forms the basis for a pistachio Bavarian cream and a creamy ricotta mousse. The delicate texture of this dessert meets the crunchiness of the toasted almond flakes.
VERDIANA
A vanilla biscuit forms the basis for a pistachio Bavarian cream and a creamy ricotta mousse. The delicate texture of this dessert meets the crunchiness of the toasted almond flakes.
TAKE NOTE
A thin chocolate biscuit forms the basis for a crunchy layer of dark chocolate and cereal flakes, a hazelnut Bavarian cream and an enveloping dark chocolate mousse: a pentagram of flavours.
TAKE NOTE
A thin chocolate biscuit forms the basis for a crunchy layer of dark chocolate and cereal flakes, a hazelnut Bavarian cream and an enveloping dark chocolate mousse: a pentagram of flavours.
