traditional Taddeucci’s buccellato soached with alchermes, orance ricotta chesse cream and amaretto crumbs
-baked cream puffs craquelin, mandarin and white choccolate cream, citrus and coriander salad
-chocolate and banana fondant cake, coconut custard sauce and coulis of passion fruit
-long pepper and cardamom poached pear, jerusalem artichoke and saffron creamy, almond crumble and salted butter caramel