Bignè

Chilled, crackling and bright all at once — this one plays the warm-weather trick of a crunchy shell against something icy-cold inside.

• Crunchy bignè, fried then filled to order.

• Fresh lemon granita, sharp and icy.

• White chocolate cream, smooth and mellow.

• Amalfi lemon custard, fragrant and tangy.

The bignè is made in-house, its shell kept crisp so it shatters under the spoon against the cold granita and the two creams — one silky, one softly set. We finish it simply, letting the Amalfi lemons do the talking. A lighter, more refreshing way to end the meal, especially after the richer pastas. Contains: gluten, dairy, eggs.