The cuisine and pastry are inspired by Mediterranean tastes. The pastry chef Louis Eric, of a French mother and a Calabrian father, is at the helm of a world of incredible sweets and his navigation leads the customers into a world full of imagination and creativity. Lets start with the very rich breakfast proposal, the following stand out: the ricotta pie with a chocolate heart; mini croissants with pistachio cream; the nodino with ricotta and almonds; the multi-cereal croissant with blueberry and the vegan with orange marmalade. The mignon pastry is beautiful and delicious, the following stand out: the Babà soaked in limoncello; the Sacher; the Sicilian Cannolo; the shortcrust pastry basket with cream, hazelnut and salted peanuts and the famous Bacio di Zio. The latter is dedicated to a member of his brigade, older than him and with whom he laughs and jokes a lot. Because the atmosphere in this kitchen is really good, Louis creates great harmony and transmits his passion for good and well-made pastry every day. Returning to the Uncles Kiss, it is a cocoa tart, filled with wild berries puree, topped with a pistachio mousse and covered with dark chocolate with pistachio or hazelnut grains. On the biscuit theme, almond paste is worked and those from Campobasso are used. If you happen to be at Christmas time, you will find at least six different types of panettone, including the semi-candied and chocolate apricot panettone and the multi-cereal and berries panettone. The summer is popular with ice cream in classic flavors and in the three gems: Sicilian Cassata; English soup; Finisterrae - pistachio, almond, peanuts, Sorrento lemon cream and crunchy. The three delights, in the fruit version, are: Lemon of Sicily; Strawberry of the Tyrrhenian Sea; Bergamot from Calabria.
Pasticceria Louis Dessi
