Sweet Simplicity: Apple Panna Cotta with Chestnut Cream

Fall flavors are making their way onto our dessert menu!

Apple Panna Cotta

Our creamy local apple panna cotta is layered over a luscious chestnut cream. Topped with sweet and gooey candied chestnuts, tart apple granita, and crisp, raw apples tossed with finely chopped white pine needles and honey. 

Spoon in to this flavorful fall dolce!

Sweet Simplicity: Seadas

A traditional dessert from the island of Sardinia, seadas are stuffed fritters filled with pecorino and drizzled with honey after frying. Seadas, also known as sebadas, get their name from the Sardinian dialect word “seu”, which is the animal fat used in candle-making and refers to sheen of the honey with which they are drizzled. 

Seadas have a romantic history; they were traditionally prepared by women for their husbands who were out in the spring pasture for long periods with the sheep. 

Chef Tom's version of Seadas could be a dessert, or even a cheese course! Glossy pillows of crisp dough are stuffed with three cheeses - Pecorino, ricotta, and Cacio di Roma - as well as lemon zest and orange zest. The warm fritters are tossed in wildflower honey, orange zest and Amaro, and served with fresh, seasonal figs. 

Seadas at Fiola

Sweet Simplicity: Roasted Apricots

Pastry Chef Tom Wellings is now offering Albicocche Arrosto, or roasted apricots, on the Dolci menu. Chef Tom is roasting juicy apricots in honey, white wine, vanilla, and thyme, and serving them with a tangy sheep's milk yogurt sorbetto, with crunchy honey-oats, sliced almonds, vanilla spongecake, lemon balm, and a honey-milk froth.

Pastry Chef Tom Wellings' Albicocche Arrosto