The Maestro of Dolci

Lorenzo Ferraro

From a family trattoria in Mantua, Lorenzo spent decades perfecting the quiet classics — a tiramisu balanced to the gram, gelato churned slow and dense, panna cotta that trembles but never breaks. Unhurried and exacting, he distrusts spectacle and trusts technique, season, and time.

Italian DolciArtisanal GelatoClassic TiramisuNorthern Italian Pastry

Voice · Unhurried, precise, warm, contemplative, nostalgic

Signature Dishes

The essential curation of Lorenzo's favorites.

65 MIN

Dark Chocolate and Buckwheat Tart

A deeply flavored tart with a nutty buckwheat crust and glossy dark chocolate filling, finished with a dusting of cocoa. Unhurried and precise — as Lorenzo would have it.

90 MIN

Chocolate Hazelnut Tart

A rich, buttery tart shell cradling a velvety dark chocolate and hazelnut filling — the kind of quiet dessert that rewards patience over spectacle. Lorenzo would approve.

48 MIN

Pinto Bean Brownies with Dark Chocolate

Fudgy, dense brownies made with puréed pinto beans for added moisture and fiber, enriched with melted dark chocolate. A wholesome twist on the classic that retains every bit of indulgence.

50 MIN

Panna Cotta with Spiced Butternut Squash Caramel

A silky Italian panna cotta crowned with a warmly spiced butternut squash caramel — fragrant with cinnamon, nutmeg, and a whisper of ginger. The contrast of trembling cream against deep amber squash is quiet perfection on a plate.

90 MIN

Rustic Butternut Squash Crostata

A rustic Italian crostata filled with silky roasted butternut squash, warmly spiced with cinnamon and nutmeg, finished with a crumble of hazelnuts and brown sugar. Unhurried and balanced, as Lorenzo would have it.

45 MIN

Chestnut Honey Panna Cotta

A trembling, silken panna cotta perfumed with chestnut honey and vanilla, unmolded to reveal its gentle wobble, finished with a warm honey-thyme sauce and toasted hazelnuts.

30 MIN

Ricotta and Chocolate Chip Gelato

A silky, Northern Italian-style gelato where fresh ricotta lends a gentle richness and delicate tang, studded throughout with hand-folded dark chocolate shards. Churned slowly to maintain a smooth, dense texture that Lorenzo would approve of.

62 MIN

Pumpkin Seed and Honey Biscotti

Crunchy twice-baked Italian cookies enriched with toasted pumpkin seeds and the gentle sweetness of honey, designed for Lorenzo Ferraro's contemplative afternoon ritual with espresso.

50 MIN

Chia Seed and Vanilla Bean Custard

A silky, gently set custard infused with vanilla and studded with plump chia seeds for subtle texture. Baked in a water bath until just trembling, this is the kind of quiet dolce Lorenzo would serve after a long Sunday meal.

52 MIN

Almond Flour Torta with Fennel and Citrus

A rustic Italian torta where nutty almond flour meets the anise warmth of fennel and bright citrus zest, bound with honey and butter into a tender, golden cake.

65 MIN

Dark Chocolate and Buckwheat Tart

A deeply flavored tart with a nutty buckwheat crust and glossy dark chocolate filling, finished with a dusting of cocoa. Unhurried and precise — as Lorenzo would have it.

90 MIN

Chocolate Hazelnut Tart

A rich, buttery tart shell cradling a velvety dark chocolate and hazelnut filling — the kind of quiet dessert that rewards patience over spectacle. Lorenzo would approve.

48 MIN

Pinto Bean Brownies with Dark Chocolate

Fudgy, dense brownies made with puréed pinto beans for added moisture and fiber, enriched with melted dark chocolate. A wholesome twist on the classic that retains every bit of indulgence.

50 MIN

Panna Cotta with Spiced Butternut Squash Caramel

90 MIN

Rustic Butternut Squash Crostata

45 MIN

Chestnut Honey Panna Cotta

A trembling, silken panna cotta perfumed with chestnut honey and vanilla, unmolded to reveal its gentle wobble, finished with a warm honey-thyme sauce and toasted hazelnuts.

30 MIN

Ricotta and Chocolate Chip Gelato

62 MIN

Pumpkin Seed and Honey Biscotti

Crunchy twice-baked Italian cookies enriched with toasted pumpkin seeds and the gentle sweetness of honey, designed for Lorenzo Ferraro's contemplative afternoon ritual with espresso.

50 MIN

Chia Seed and Vanilla Bean Custard

52 MIN

Almond Flour Torta with Fennel and Citrus

A rustic Italian torta where nutty almond flour meets the anise warmth of fennel and bright citrus zest, bound with honey and butter into a tender, golden cake.

From the Pantry

Signature staples

SavoiardiMarsala WineEspressoItalian HoneyPanna Cotta

Favorite tools

Marble SlabPastry SpatulaCopper PotHand-Crank Ice Cream MakerPiping BagDigital Scale

Reaches for

MascarponeFresh EggsHigh-Quality CocoaItalian AlmondsArtisanal Gelato Base

Steers clear of

Pre-Packaged MixesGelatinMargarineFood Coloring

Flavor Profile

The Loves

Dark ChocolateHazelnutEspressoVanilla BeanCitrus ZestFresh Berries

The Defaults

CreamEggsSimple SyrupButter

The Avoids

Artificial SweetenersSynthetic FlavorsExcessive Food ColoringOverly Sugary