Our Gelato and Sorbetto is made to order fresh, with true, raw ingredients. This means our great colors and intense flavors come from actual fruits, roasted nuts, spices, liqueurs, imported chocolates, coffees and teas. It also means absolutely nothing artificial!

Gelato selection includes - Tahitian Vanilla, Swiss Chocolate, Chocolate Almond Fudge, Mixed Berry, Banana Caramel Praline, Espresso Coffee, Fresh Strawberry, Kahlua Tiramisu, Italian Pistachio, Chocolate Covered Strawberry, Lemoncello, Pumpkin Amaretto, Spiced Hazelnut Fig.
Sorbetto selection includes - Lemoncello, Rosewater Champagne, Tangerine Cream.

Cannoli are Italian pastry desserts. The singular is cannolo, meaning “little tube”, with the etymology stemming from the Latin "canna", or reed. Cannoli originated in Sicily and are an essential part of Sicilian cuisine. They are also popular in Italian American cuisine.

Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing sweetened ricotta cheese (or occasionally, but less traditionally, mascarpone) blended with some combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or other flavorings. Some chefs add chopped candied fruit (citron, orange peel, or cherries). They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. Regardless of size, the shells should be filled as late as possible to avoid becoming soggy, thus losing the crunchiness that provides contrast with the softness of the filling.

The versions Americans are most familiar with tend to involve variations on the original concept. This is possibly due to adaptations made by Italians who emigrated to the U.S. in the 1900s and discovered limited availability of certain ingredients. The cannoli sold in Italian-American bakeries today usually still contain ricotta, but mascarpone is a less common alternative. Sometimes the filling is a simple custard of sugar, milk, and cornstarch. In either case, the cream is often flavored with vanilla or orange flower water and a light amount of cinnamon. Chopped pistachios, semi-sweet chocolate bits, and candied citrus peel or cherries are often still included, dotting the open ends of the pastry. Chocolate sprinkles are sometimes used as a garnish for cannoli in the United States

We pipe the cannoli fresh....as you wait or on order, timed for your pickup.

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Sfogliatelle (pronounced sfo-lyah-TEL-e) (IPA: [sfoiʎ:a'tele]) are Italian filled pastries that are shaped like shells or cones. The word "sfogliatelle" means "many leaves/layers", and this describes the dessert fairly well.

Sfogliatelle are created by rolling out dough very thin and slathering it with shortening (or, more authentically, strutto - rendered pork fat). The dough is then carefully rolled up (like a jelly roll), which creates the many layers. It is then cut into thin discs. The center of the disc (which looks like a roll of ribbon) is pushed out to make room for a pocket of filling. The filling is usually orange-flavored ricotta. Sometimes, other fillings, such as almond paste, can also be used for a different taste.
The dough is sealed around the filling, and the pastries are then baked in a special way to make them crispy on the outside and to give them their characteristic ridges as the layers of dough separate.
Sfogliatelle originated in Naples, Italy, and are thought to have been perfected in convents, because their making is so time-consuming.

These delicious pastries are frozen and ready for you to bake. Just take them from the freezer and place in a 350-375º oven. After 20 to 30 minutes, you will have a golden- brown pastry that is crispy on the outside and moist on the inside. You can see its characteristic ridges as the layers of dough separate while baking. Sprinkle with confectioners sugar, and serve them “calde” — warm or cooled at room temperature as a delicious breakfast with a cappuccino.

Tartufi

Classic vanilla and chocolate gelato separated by a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating.