served with berries fruit or nuts cream
served in a Martini glass with mascarpone mousse, caramel, hazelnuts
crunchy shortcrust pastry served on Etna apples and homemade vanilla ice cream
delicate mousse of sweet buffalo ricotta, served with crunchy nougat and caramel, strawberry and Bronte's pistachio
with dark chocolate and nuts
Molten chocolate cake
with homemade pistachio ice cream
Molten pistachio cake
with Bronte pistachio, served with homemade ice cream with chocolate from Modica
Freshness and craftsmanship
How many restaurants do you know with their own patisserie and such a wide choice of desserts? If it is true that in Sicily dessert is never optional but fundamental, we could not give it less importance than the rest and not dedicate a space to it in our kitchen.
Master pastry chefs Rochan and Kamal work with the raw materials – pistachios from Bronte, strawberries from Maletto, apples from Etna, chocolate from Modica, ricotta cheese from the Modica cow – creating every component of the preparation, from creams to mousses to pastes. The result is a varied sweets menu, desserts that are always fresh and a further experience of Sicilian excellence in pastry.