These baked empanadas have a crisp, flaky shell and a creamy filling of spinach, ricotta, onion, and nutmeg. The Parmesan adds savory depth, while the egg wash gives them the glossy golden finish typical of a good horno-style empanada.

These gnudi are feather-light dumplings of ricotta and spinach with a tender, delicate bite. Finished in nutty brown butter with fragrant sage and Parmesan, they are rich yet elegant, with classic Tuscan simplicity.

Cannoli Siciliani combine shatteringly crisp fried pastry shells with a cool, rich filling of sweetened ricotta and mascarpone. Candied orange peel, chocolate chips, and pistachios add fragrance, texture, and the unmistakable flavour of a classic Sicilian pastry shop.

Sfogliatelle are crisp, flaky shell-shaped pastries with delicate concentric layers that shatter lightly when bitten. Inside is a fragrant filling of ricotta and semolina scented with citrus, cinnamon, and orange blossom, creating a rich but balanced Neapolitan classic.

Cassata Siciliana is a rich, ornate sponge cake layered with sweet ricotta studded with candied fruit and dark chocolate, then wrapped in marzipan and finished with a snowy icing glaze. This small-format version keeps the classic Sicilian character: creamy, fragrant, citrusy, and beautifully decorative.

These crisp twice-baked Italian toasts are topped with creamy ricotta, sweet fig jam, and a touch of honey for a quick, elegant breakfast or merenda. The contrast between crunchy biscuit, soft cheese, and rich fruit preserve makes each bite simple but deeply satisfying.