The shell of our cannoli is made following the old recipe of Piana degli Albanesi which is only flour, wine, lard, honey and little sugar. We garnish the shell with chocolate, hazelnuts and pistachio crumbs. This can be made optional in the case of allergies. The ricotta cream filling our cannoli is our biggest pride, made with sheep's milk ricotta as an original cannolo from Sicily would be. We buy the ricotta from our friends in Ballyhubbock Farm. This organic sheep farm, located in the beautiful Wicklow mountains, is one of our dearest suppliers and we recommend a trip to their farm not only for the highest quality sheep's milk ricotta but also for their other products. The sheep are milked seasonally which means our cannoli are available from March to September.

Our fruit tarts are exclusively made with fresh and local berries which makes it a seasonable product from late April to late September. The base is our Italian pasta frolla made with with the addition of acacia honey and orange and lemon zest. On top of the pasta frolla we put a delicious lemon custard made with the addition of limoncello. To top the whole tart, a wonderful mandala of the freshest berries all covered by a lemon glaze.

Our Arancin* are made with our signature, creamy saffron risotto or mushroom risotto. The core will always be a delicious filling of smoked mozzarella with a choice of  veggies, a meat ragù, ham or sausage and mushroom. These delicious, deep fried rice balls from Sicily, crunchy on the outside and soft and creamy in the inside are definitely worth a try.

Our Italian style gelato is made with only genuine ingredients: the base for most flavours is made with fresh Irish cream and milk, sugar, glucose and a few grams of carob seed flour. A few simple ingredients but perfectly balanced to achieve the perfect texture, a creaminess that feels like velvet. 

In the list of our recommended flavours we offer:  Pistachio, made with our homemade pistachio paste, made from real pistachios; stracciatella; ricotta and pear with real caramelazed pears and homemade hazelnuts cookie crumble.

Originally from Naples, the pastiera Napoletana has become a firm favourite throughout Italy during the Easter period. Like all good recipes, the origins are legendary. Some attribute it to one of the convents in Naples, while others claim that, like the city of Naples itself, it has pagan Greek origins.

Whatever the truth, the ingredients – ricotta cheese, candied peel, orange flower water – perfectly evoke the flavours and scents of spring in the bay of Naples.

The original recipe calls for pre-cooked wheat grains, grano cotto, which are available all over Italy at this time of year, but as you can imagine, we cook our own wheat and that gives our pastiera a great texture.