This was a beautiful restaurant in Scottsdale which was really pretty. We ordered a few pies. Only one was sort of photogenic which was the Bianca. Which was white pizza, proscuitto and house made mozzarella. They serve the delicious pizza with a crushed red pepper oil for the crust. Wood fired pizza really is my favorite of all pizza. So delicious and light. Their crust was exceptionally delicious. Crisp outside and fluffy inside crust.
Below is the Profitterol which was: Cream Puffs Filled with Chantilly Cream and Chocolate Topped Mousse. Really delicious. The chocolate mousse was delicate and not too sweet. Profitterols were really good.
Pat had the Semifreddo Di Mandorle which was: Traditional Italian Dessert Term for “Half Cold”, Very Light Cold Mousse Topped with Amaretto Cookies. This was wonderfully simple but a bit too almond-y for me.
Phil had the MILLEFOGLIE Layered Puff Pastry: (thousand leaves) with Pastry Cream and Flavored with Amarena Fabbri ( Wild Cherry). I had a bite of it and it was really tasty. Beautiful pastry layers and fruit.
Anyone who knows me knows I am not a dessert-y person. These desserts were totally worth saving room for.
Below is the Profitterol which was: Cream Puffs Filled with Chantilly Cream and Chocolate Topped Mousse. Really delicious. The chocolate mousse was delicate and not too sweet. Profitterols were really good.
Pat had the Semifreddo Di Mandorle which was: Traditional Italian Dessert Term for “Half Cold”, Very Light Cold Mousse Topped with Amaretto Cookies. This was wonderfully simple but a bit too almond-y for me.
Phil had the MILLEFOGLIE Layered Puff Pastry: (thousand leaves) with Pastry Cream and Flavored with Amarena Fabbri ( Wild Cherry). I had a bite of it and it was really tasty. Beautiful pastry layers and fruit.
Anyone who knows me knows I am not a dessert-y person. These desserts were totally worth saving room for.
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