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La Pasticceria - Niko Romito, an exclusive collection of 11 pastries created by Chef Niko Romito, is available at Bulgari Hotels & Resorts in Milan, Dubai, Beijing, Shanghai and Paris. Each single-portioned pastry is inspired by a different region in Italy, and crafted for a modern palate with lighter ingredients than the traditional recipes. Pastries are beautifully executed to be enjoyed in the lounge on colourful Ginori 1735 plates. For Afternoon Tea, mignon versions of the pastries are available, the perfect addition to an assortment that includes organic teas and savoury snacks.
La Pasticceria is open, take-away only
.jpg/jcr%3Acontent "Bulgari Hotels Niko Romito Pasticceria Cannoncino alla Crema")
Hailing from Piedmont, this delicate puff pastry is filled with custard cream and carefully folded to obtain a uniform width that perfectly complements the sweet interior.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Torta Mimosa")
A Ligurian specialty associated with International Women’s Day, which is symbolized by the mimosa flower. Each cake is topped with cubes of cake to resemble the gorgeous flower.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Monte Bianco")
Created in 19th century Piedmont, this dessert is named after the snowy peaks of Mont Blanc. Traditionally made with chestnut purée, this version uses natural chestnuts for a lighter taste.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Cannolo Siciliano")
The Sicilian classic, featuring a biscuit rolled into a perfect cylinder and filled with ricotta and organic pistachio crumble.
This flourless Neapolitan classic comes from Capri. It’s made with vegetable fats to make it lighter than the traditional version.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Crostata Crema Frutta Secca")
A traditional fruit tart with a shortbread crust, it is topped with a layer of custard and the freshest seasonal fruit.
Originating in the Sicilian capital of Palermo, the cassata cake is a favourite sweet of the region. Rich in history, flavour and aroma, it conjures the unique terroir of Sicily in every bite.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Babà con Crema Fragole")
Soaked in rum and topped with fresh cream and strawberries, this dessert was a favourite of Neapolitan aristocracy and its secret lies in the kneading and rising time of the dough.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Profiteroles")
These small round puff pastry choux are filled with cream and topped with melted chocolate, a Tuscan specialty whose name comes from the French profit, meaning little gift.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Frolla Lamponi e Nocciole")
From the Italian Tyrol, or Trentino Alto Adige region, this masterpiece layers hazelnut shortbread, raspberry preserves and sliced nuts. The shortbread is made without butter.
.jpg/jcr%3Acontent "Bulgari Hotels Milano Niko Romito Millefoglie alla Vaniglia")
One of the most popular desserts in the world, this sweet originates in Lombardy and layers delicate puff pastry with vanilla cream.
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