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Our desserts

To finish your dinner we propose the desserts prepared by our chef.

They are little treasures that will offer you delicious tastes of pleasure.

In addition to the great classics, many desserts have been created according to new tastes coming from Osteria recipes.

Millefeuille with lime chantilly cream

Malvasia – Baglio Kelbi ’16 – Sicily

Chocolate shortbread, pear and almond cream

Moscato rosa – Colterenzio’11 – Trentino

Crunchy parfait and caramel sauce

Sauternes – Château haut Monteils ’10 – France

Tirami sù classic served in a glass

Passito di Pantelleria – Baglio Kelbi ’14 – Sicily

Crème brüleè flavored with rosemary, caramelized with muscovado sugar

Verduzzo – Dorigo ’13 – Friuli

“Barbayada” chocolate and coffee cream with milk ice cream, cocoa crane and cocoa crumble

Recioto di Soave – Araia ’11 – Veneto

Home made almond cantucci served with dessert wine glass

Glass tubes “Cigar” grappa riserva served chocolate pralines

Verduzzo tardivo – Sine tempore ’11

375 cl – Friuli

Tokaji 3 Puttonyos ’96

500 cl – Ungheria

Picolit – Dorigo ’09

37,5 cl – Friuli

Eiswein – Payer ’11

375 cl – Austria

Passito nero – Lombardo ’13

375 cl – Sicilia

Moscato passito Sissi – Girlan ’13

375 cl – Trentino
Barolo chinato - Distilleria Quaglia ’04
500 cl – Piemonte

Passito di Pantelleria Bukkuram – De Bartoli ’12

500 ml – Sicilia

Traminer Passito Aur – Ronco del gelso ’10

375 ml – Friuli

Mombazillac – Duc de Castellac ’10

0,75 ml – France

Sauternes – château haut Bergeron ’08

0,75 ml – France