| Il Tartufo |
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toscana (tuscany) is one of the most important regions in italy for the production of tartufi (truffles). tartufi are funghi that grow underground near particular kinds of trees or shrubs with which |
| Il Tartufo Bianco |
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the white truffle (botanic name tuber magnatum pico) is the most valuable and expensive. it has a smooth light yellow skin with a brown pulp and clean, thin veins. it has a pleasant smell. the whole |
| Il Tartufo Nero |
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the tuber aestivum, better known as the summer truffle or more commonly scorzone because of its rough skin. it has a pulp that is yellowish to bronze and numerous, clean veins that disappear when coo |
| Il Tartufo Bianchetto |
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the bianchetto truffle (botanic name tuber borchii or albidum pico) is a a truffle which has traditionally been much sought after in the regions of tuscany, romagna and the marche although it has a l |
| Il Cannolo Alla Siciliano |
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originating in the palermo area of sicily, the cannolo (cannoli is plural) consist of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta cheese. |
| Tiramisù |
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from the italian, tirami su! (lift me up!) - a layered cake consisting of savoiardi biscuits soaked in espresso, liqueur and a cream made up of mascarpone cheese, eggs and sugar, covered with powdere |
| Panna Cotta |
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although it is eaten all over italy, panna cotta is generally thought to have originated in the northern italian region of piemonte. organic cream, pure vanilla extract and sugar are blended to creat |
| Chocolate Mousse |
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italo-francese: a. cavalli & co. uses danesi chocolate from italy in their chocolate mousse. light and creamy, the airy texture is a result of incorporating air bubbles within the deep, rich taste of |
| Espresso Italiano: La Specialità Della Casa |
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unlike most other italian cafes, a. cavalli & co. specializes in espresso and cappuccino - no frappuccinos here. what matters most is lessenza (the essence) of the coffee and all the subtleties of i |
| Il Cappuccino |
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with a cappuccino, the proportion of espresso to milk to steamed-milk foam becomes important, as well as the temperature and texture of the milk. obtaining the correct ratio requires close attention. |
| Cioccolata Calda italian Hot Chocolate |
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hot chocolate in italy, unlike america or elsewhere, does not emphasize sweetness over the inherent flavor of the cocoa. sugar is just one of the elements and never dominates the perfect cup. as in e |
| Teas From Around The World |
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a. cavalli & co. serves mighty leaf teas - handcrafted tea blends from the finest tea growing estates and regions in the world. whether the tea is from africa, china, japan or sri lanka, each leaf is |
