Fennel & Mandarin Olive Oil Cake with Mascarpone Chantilly
A tender olive oil cake infused with bright mandarin and subtle fennel warmth — finished with mascarpone Chantilly, fresh mandarin zest, and a delicate fennel frond. Southern Italian technique, restrained and refined.
Recipes — レシピ
Italian-Japanese Fusion Desserts
Matcha & Mascarpone Panna Cotta with Sicilian Floral Chantilly
Velvety ceremonial matcha set to a silky custard — crowned with a Sicilian floral chantilly cream, fresh raspberry, black sesame, and gold leaf. The dessert that started everything.
Strawberry & White Pepper Crisp with Hazelnut Crumble & Vanilla Gelato
Juicy strawberries macerated with white pepper and white miso, topped with a golden toasted hazelnut crumble — served warm with a cold scoop of vanilla gelato. Summer at its simplest and most extraordinary.
Apricot & Ginger Crostata with Honey Mascarpone Cream
A delicate apricot crostata with warming ginger, sesame seeds baked into the crust, and a ribbon of honey mascarpone cream. Light, fragrant, and completely unforgettable.
Chocolate Torta Caprese with Espresso Candied Pistachios & Marsala Chantilly (GF)
A dense, fudgy chocolate Torta Caprese inspired by my favorite breakfast discovery in Positano — finished with a Marsala chantilly and espresso candied pistachios. Naturally gluten-free, deeply rich, and impossible to stop eating.
Yuzu Limoncello Granita
Shokupan Rolls with Peach Orange Compote & Amazake Ricotta Glaze
A yuzu and limoncello granita inspired by the lemon granitas of the Amalfi Coast — tart, refreshing, and impossibly light. The kind of dessert that makes your mouth pucker in the best way possible.
A pillowy Japanese milk bread dough wrapped around a peach and orange compote, served warm from the skillet with an amazake ricotta glaze and toasted crushed pistachios. Light, fragrant, and completely unlike anything you have ever had for breakfast.
Taiyaki with Sfogliatella Filling
Shokupan Rolls with Peach Orange Compote & Amazake Ricotta Glaze
Almond Ricotta Torta with White Miso, Dark Chocolate & Baked Pears (GF)
A Japanese fish-shaped street pastry filled with the soul of Naples. Taiyaki meets sfogliatella — two of the most iconic pastries from two of the world's greatest culinary traditions, finally in the same bite.
A pillowy Japanese milk bread dough wrapped around a peach and orange compote, served warm from the skillet with an amazake ricotta glaze and toasted crushed pistachios. Light, fragrant, and completely unlike anything you have ever had for breakfast.
A naturally gluten free Italian almond and ricotta torta — moist, fragrant, and impossibly light — with dark chocolate chunks and Bosc pears baked right in, finished with almond slivers and powdered sugar. Simple. Stunning. The kind of thing you find behind the glass in an Italian pasticceria and immediately need to know the name of.
Pasticceria Umami Inspired by the Flavors of Italy and Japan
The Book
A modern Italian-Japanese pastry cookbook. 50 original recipes. Seven chapters. A story told through flavor.
From Toasted Sesame Stracciatella Gelato to a Salted Honey Panna Cotta with Kinako Honeycomb and Pear Jam — every recipe was shaped by a specific memory, a place, a moment that stayed with me and became a question: how can Italian tradition and Japanese philosophy come together into something completely new?
Currently in development.
ITALIAN SOUL • JAPANESE PRECISION