Prisma

A Spanish-style custard dessert. The surface is caramelized for a crisp finish, paired with fragrant white truffle for a luxurious dish. Enjoy the rich sweetness and truffle aroma.

A dessert featuring thin crepes (crespelle) filled with ricotta cheese, served with white truffle. The richness of the cheese harmonizes with the aromatic flavor of the truffle.

A dish featuring crispy puff pastry (sfogliatina) layered with apples and pistachio cream. It's characterized by contrasting textures and nutty flavors.

A warm cake made with high-quality Domori chocolate and Parmigiano cheese. The rich chocolate sweetness is complemented by the saltiness of the cheese for a luxurious taste.

Fava bean and ricotta filled ravioli, enjoyed as a dessert or part of a cheese course. Served with a refreshing olive oil vinaigrette.

A smooth mousse combining the sweetness of white chocolate and the nutty aroma of pistachio. It melts in your mouth with a gentle flavor.

Italy's classic dolce, layered with mascarpone cheese and coffee-soaked biscuits. It has a creamy and slightly bitter taste.

A dessert combining "Baba," a cake made of brioche dough soaked in syrup (usually rum-flavored), with plums. It's a juicy, adult-oriented flavor.

A semi-frozen cold dessert made with Gorgonzola cheese. The combination of the cheese's unique flavor and the sweet and sour golden pineapple is delightful.

Gelato made with Sicily's aged wine, "Vecchio Samperi." An adult ice cream that offers the rich aroma and body derived from the wine.

A sorbet combining sweet strawberries and high-sugar fruit tomatoes. It has a fruity and refreshing taste.

Assortment of several types of cheese. Perfect to enjoy with after-dinner wine.

A liqueur from Liguria. An after-dinner drink with the refreshing aroma and sweetness of mandarin oranges.

A red dessert wine from Paolo Bea in Umbria. Made from sun-dried Sagrantino grapes, it offers a rich, deep sweetness and fruity flavor.

A 1987 vintage Marsala wine (Superiore) from Marco De Bartoli in Sicily. A fortified wine with complex aromas and richness from long aging.

A dessert wine from Pantelleria, Sicily, called "Bukkuram." Made from Zibibbo grapes (Muscat), it has a rich sweetness reminiscent of apricots and honey.

Marco De Bartoli's signature wine, "Vecchio Samperi." Aged using the Solera system without fortification, it has a dry, nutty flavor.

A Passito (sun-dried wine) made from black grapes by Arianna Occhipinti in Sicily. It features concentrated fruitiness and elegant sweetness.

Ratafia from Drappier in Champagne. A sweet, fruity fortified wine made by adding brandy to grape juice to stop fermentation.