Warm plum crostata with frangipane and almond gelato.
Pear brandy-poached pears with vanilla pastry cream, pizzelle, walnuts and caramel.
Mascarpone cheesecake with cornmeal biscuits, Brachetto poached heirloom grapes and concord grape sauce.
Frozen espresso bombe with toffee, cinnamon cream and candied espresso beans.
Chocolate cake with gianduja mousse, chocolate buttercream, hazelnut brutti ma buoni and Luxardo cherry sauce.
