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Four bite sized domes of Italian ice cream covered in creamy milk chocolate and served on a bed of cream.
Choose one of the following flavours, or mix it up with your own selection: cappuccino, chocolate, hazelnut, mint, vanilla, zabaglione and caramelatto. |
This is the big kiss! A delectable dome of Italian ice cream covered in
creamy milk chocolate.
Choose from the following flavours:
black cherry, cappuccino, hazelnut, vanilla, zabaglione and caramelatto. |
T he real deal! Traditional full cream Italian Gelati.
Available in a variety of flavours – cappuccino, chocolate, hazelnut, strawberry, vanilla and mint. |
A delicious thin vanilla cake base, on top of which there are three layers of different ice cream.
The first being a traditional nougart ice cream with mixed peel, nuts and glace cherries, followed by a layer of chocolate ice cream and topped with a layer of velvety vanilla ice cream. Served with cream. |
A thin layer of chocolate cake topped with mocca ice cream, followed by chocolate ice cream and finished off with a layer of hazelnut ice cream. Served with cream.
A delicious dessert to enjoy with coffee! |
THE most decadent alcoholic cake you have ever tasted!
Layers of zabaglione ice cream sandwiched in sponge cake and soaked in marsala liquor.
Served with cream. |
Wafer roll filled with choc/hazelnut ice cream and capped with milk chocolate.
Served with cream. |
Light, smooth and delectable! |
Served with ice-cream, cream or vanilla custard |
The famous Italian dessert of zabaglione, savoiardi biscuits and liquer |
The classic dessert of vanilla custard with caramelised sugar topping |
Served with ice-cream or cream |
Pastry made of layers of phyllo dough filled with choppped nuts and sweetened with syrup |
Greek syrupy milk custard baked in phyllo pastry |
Traditional pastry made with nuts on the inside and soaked in syrup |
Galaktoboureko, Kataifi and Baklava |
Gorganzolla, Parmagiano, Cheddar, Fontina, Cream Cheese and a selction of fruits
accompanied with Toasted Ciabatta |
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with sesame seed & origanum lightly sprinkled with olive oil |
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