Fennel & Mandarin Olive Oil Cake with Mascarpone Chantilly
A tender olive oil cake with bright mandarin and fennel — finished with mascarpone Chantilly and fresh zest. Southern Italian, restrained and refined.
Browse Recipes
Explore Italian desserts through a new lens.
Matcha & Mascarpone Panna Cotta with Sicilian Floral Chantilly
Velvety matcha set to a silky custard — crowned with Sicilian floral chantilly, fresh raspberry, and gold leaf. The dessert that started everything.
Chocolate Torta Caprese with Espresso Candied Pistachios & Marsala Chantilly (GF)
A dense, fudgy Torta Caprese inspired by a breakfast discovery in Positano — finished with Marsala chantilly and espresso candied pistachios. Naturally gluten-free and impossible to stop eating.
Apricot & Ginger Crostata with Honey Mascarpone Cream
Amazake Sorbetto with Crushed Pistachios & Orange Zest
A sweet Japanese fermented rice sorbetto — light, delicate, and completely original. Served with crushed toasted pistachios for texture and fresh orange zest for brightness.
Yuzu Limoncello Granita
A yuzu and limoncello granita inspired by the lemon granitas of the Amalfi Coast — tart, refreshing, impossibly light.
A delicate apricot crostata with warming ginger and sesame seeds baked into the crust — finished with honey mascarpone cream. Light, fragrant, unforgettable.
Appetito Magazine
I am so proud to share that Pasticceria Umami has been featured in Appetito Magazine with an original article and recipe.
The Southern Italian Desserts You Have Never Heard Of explores the regional Italian desserts most people have never encountered, the history and culture behind them, and the philosophy that drives everything I create at Pasticceria Umami.
The recipe featured is a Sicilian Style Lemon, Yuzu and Fennel Gelato with Homemade Toasted Almond Butter, made in the ancient Sicilian tradition of crema rinforzata, rooted in Arab culinary influence dating back to the 9th century.
