Fiesta, girella, saccottino, ringo together with citrus meringue, saffron and chocolate with ginger accompanied by the “Pinacolada” ready to be eaten. The usual snacks, with meringues and the final exotic touch presented in a cardboard box with drawings inside done by the real promoters of the dessert: children.
An old writing desk full of chocolate of various consistencies, structures, shapes and combinations sought out to respect the origin and provenance of cocoa.
In the packet tobacco mousse pipe-spiced with soft chocolate and chocolate-coated pine-seeds. The three cigarettes of hazelnuts, mozzarella and mint, a box of matches made of anise and coffee. A “burlesque” dessert that tries to send the message that smoking is banned in the restaurant.
Fresh cheese, vanilla custard, “neroly” flavoured sponge cake, candied orange and sorbet and to finish pastiera ice cream. A cake “symbol of the resurrection”, presented in the classical unstructured “baking tin” and next to it the traditional version.
Madeleine with basil and arugula, Neapolitan cards filled with licorice, yogurt and pistachio, in the packet fresh strawberries accompanied with strawberry jam sorbet. A cake made with four hands for a dinner at the Hotel Regina Isabella, born from the desire to pay homage to the host structure and reconstruct Neapolitan cards which are painted
The display window reminds us of the pantries of the past and inside you will find the classical cakes of the Campania region, those of our country and the international ones, baked using modern techniques but firmly anchored to the traditions.
Passion fruit, Annurca apple, cooked strawberries, caramelized pineapple and orange. Five fruits, five colours and five decorations combined with the taste of the sorbet.
Pre-dessert with caramelized pineapple, fake blueberry, raspberry with salty lemon and kumquats crisps, fresh mint in a small ball of isomalt. A game that comes from the name and with the taste, to be done necessarily by hand, in an attempt to recreate the taste of the classical preparation of fruit.
Chocolate cake with a liquid heart of wildrose, lavender and lime custard with mango crunchies and mint sponge, semi-frozen ice-cream and camomile jelly with wafer-thin spiced sponge cake, cinnamon flower ice cream. Shapes and colors, to represent a time of the year when flowers make nature revive after the winter break.
Passion fruit parfait, creamy, sugar-coated beans and lime, burnt cream with coconut siphon and pudding with melon. The drink is as black as ink, and sweet as love combined with four different fruits.