Italian Cuisine

The Italian answer to iced coffee. Hot espresso vigorously shaken with ice and simple syrup until chilled and topped with a thick, frothy crema.

Meaning 'restricted'. An incredibly intense, highly concentrated short shot of espresso made with the same amount of coffee but half the water.

A milk-forward coffee drink consisting of one part espresso to three parts gently steamed milk, with very little foam on top.

Meaning 'stained' coffee. A single shot of strong espresso marked with a small dollop of hot, foamed milk to slightly soften the acidity.

A perfectly balanced morning beverage consisting of equal parts espresso, steamed milk, and dense, glossy milk foam.

The foundation of Italian coffee culture. A concentrated, intensely flavored shot of coffee crowned with a rich, golden hazelnut crema.

A striking Florentine dome cake. A mold lined with liqueur-soaked sponge cake, filled with two layers of rich ricotta cream (one vanilla, one chocolate), and frozen.

The pride of Roman breakfasts. A soft, slightly sweet, olive-oil-enriched brioche bun sliced open and overstuffed with a massive amount of lightly sweetened whipped cream.

A classic Southern Italian bakery cookie. Dense, incredibly chewy almond paste cookies entirely encrusted in toasted pine nuts.

The quintessential Sicilian summer breakfast. A semi-frozen, intensely flavored ice slush, eaten alongside a warm, sweet brioche bun featuring a signature 'tuppo' (topknot).

A bright, summery, caffeine-free variation of the classic. Ladyfingers soaked in a tangy Limoncello syrup, layered with lemon-zest mascarpone cream.

A mysterious, flourless chocolate cake from Vignola. Characterized by a complex flavor profile of dark chocolate, peanuts, almonds, and a secret blend of coffee and rum.