Order for In-Store Pickup

• Tartufo

  Three layers of moist dark chocolate sponge cake with chocolate cream filling; decorated with chocolate ganache and dusted with cocoa powder

• New York Style Cheese Cake

  Creamy New York style Cheese Cake decorated with Amarena Cherries, Serves 6-8

• Fedora

  Vanilla Sponge cake brushed with rum, covered with sheeted Gianduia chocolate

• Ricotta Pear Cake

  Creamy ricotta mousse with sauteed vanilla scented pears, covered in a hazelnut crust.

• Pecan Torte

  All butter crust with pecan almond frangipane decorated with pecan halves serves 6-8

• Pear Hazelnut Torta

  All butter short dough crust filled with frangipani, pears and hazelnut

• Goatcheese Peppercini Quiche

  Goatcheese Peppercini Serves 8-10 people.

• Lorraine Quiche

  Quiche Lorraine serves 8-10 people

• Cassatta Siciliana

  Creamy ricotta mousse mixed with imported Italian candied fruit, pistachios and pieces of bittersweet chocolate with a vanilla and pistachio sponge cake soaked with rum.

• Strudel di Silvano (Apple Strudel)

  As featured in The New York Times, this northern Italian style strudel is packed with fresh baked apples, walnuts, almonds, cinnamon flavored with Marsala & wrapped in a crispy all-butter puff pastry. 

• Brasiliana

  A light Chocolate sponge cake brushed with espresso liqueur; filled with whipped cream sprinkled with chunks of Domori milk chocolate; covered with milk chocolate shavings. 

• St. Honoré

  All-butter puff pastry crust with Italian pastry cream filling; layered with sponge cake brushed with rum; decorated with chocolate and fresh whipped cream and pastry cream-filled caramelized cream puffs. 

• Primavera

  A moist, chewy pistachio/almond base, layered with pistachio mascarpone cream and topped with fresh raspberries.

• Tirami Su

  House made ladyfingers brushed with rum and espresso liqueur, layered with zabaglione and coffee mascarpone cream; sprinkled with chunks of chocolate and topped with chantilly cream and cocoa powder.

• Tartufo with Raspberries

  Three layers of moist dark chocolate cake with chocolate cream filling and fresh raspberries, decorated with chocolate ganache and dusted with cocoa powder.

• Charlotte

  Mixed berry Bavarian cream between two layers of vanilla sponge cake brushed with raspberry & kirsch liqueurs and wrapped in lady fingers topped with fresh raspberries.

   

• Sacripantina

  Three Layers of vanilla sponge caked brushed with espresso liqueur & marsala syrup layered with a coffee zabaglione chantilly cream and covered in crushed amoretti, dusted with cocoa powder.

• San Francesco

  Baked meringue, vanilla sponge layers filled with fresh raspberries and pastry cream; topped with whipped cream and crumbled, baked meringue.

• Apricot Almond Torta

  All butter short dough crust filled with almonds and apricots.

• Crostata de Mele

  All butter short dough crust with Italian pastry cream filling; topped with fresh apple slices and sprinkled with cinnamon and sugar.

• Crostata Frutta di Bosco

  (Mixed Berry Torte)

  All butter short dough crust with a layer of vanilla sponge cake, rum-infused mascarpone and mixed berry cremosa decorated with seasonal berries. 

   

• Pear Almond Torta

  All butter short dough crust filled with frangipani and pears.