Dessert

Panna Cotta ai Frutti di Bosco with Crispy Phyllo, Burnt Honey & Pistachio Dust

A classic panna cotta infused with vanilla bean and a whisper of Marsala, set overnight until perfectly trembling. It's unmolded onto a plate and surrounded by a warm macerated red fruit compote (strawberries, raspberries, currants) that has been reduced to jammy concentration with a touch of vinegar. Crispy phyllo shards, burnt honey drizzle, and pistachio dust create textural contrast. A finale that says sophisticated Italian.