Chilled, crackling and bright all at once — this one plays the warm-weather trick of a crunchy shell against something icy-cold inside.
Crunchy bignè, fried then filled to order.
Fresh lemon granita, sharp and icy.
White chocolate cream, smooth and mellow.
Amalfi lemon custard, fragrant and tangy.
The bignè is made in-house, its shell kept crisp so it shatters under the spoon against the cold granita and the two creams — one silky, one softly set. We finish it simply, letting the Amalfi lemons do the talking. A lighter, more refreshing way to end the meal, especially after the richer pastas. Contains: gluten, dairy, eggs.
