Bocconcino Hawaii in Kaka'ako

CAPRICCIOSA: San Marzano tomato sauce, fior di latte mozzarella, Prosciutto Cotto, black olives, artichokes, and giardiniera

Pistachio and ricotta creams divided by sponge cake, decorated with crushed pistachios and dusted with powdered sugar.

A delicate ricotta cream studded with pear pieces sandwiched between two soft hazelnut cookies and finished with a dusting of powdered sugar.

A graham cracker base topped with New York cheesecake with a splash of key lime, decorated with a key lime glaze.

Chocolate sponge cake surrounds a layer of chocolate and Chantilly cream, studded with Amarena cherries, separated by white sponge cake and decorated with a chocolate ribbon.

A traditional Neapolitan shortcrust pastry filled with ricotta cheese and candied orange cubes.

An intense chocolate gelato and a cream semifreddo meet a soft sponge cake, decorated with chocolate chips to offer the palate a moment of true pleasure.

Hazelnut gelato and cream semifreddo come together in this cake, made only with ingredients carefullyn selected. Decorated with a delicious almond crunch.

A soft sponge cake with Tiramisu Gelato and coffee Semifreddo, decorated with light cocoa powder.

Sponge cake with yogurt gelato and wild berry semifreddo, made with fresh Italian milk, and decorated with wild berries.

A classico from the gelato tradition of Pizzo di Calabria. A liquid dark chocolate heart wrapped in hazelnut and chocolate gelato, made only with fresh Italian milk, intensely roasted hazelnuts and cocoa.

A creamy pistachio heart with an intense flavor, wrapped in white bchocolate and pistachio gelato, made only with fresh Italian milk and pistachios, without coloring or preservatives.

A refreshing, authentic-tasting lemon gelato and cream gelato made only with fresh Italian milk come together around a liquid limoncello heart. All of it is coated with a crunchy meringue crumble.

The full bodied, intense flavor of coffee gelato meets the more delicate taste of cream in this tartufo, coated with crunchy almonds and featuring a liquid coffee heart.

Stracciatella is a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream. This cheese is the inside of the burrata – if you've ever cut into a fresh burrata, the gooey interior that spilled out was stracciatella. As stracciatella is more liquid than solid, spooning it out of the container is usually the best method. Stracciatella originated in Andria, Apulia, where mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up considerably after a day on the shelf, so they were undone and peeled apart into strings, which were then soaked in heavy cream. At some point, an anonymous genius decided to tuck that cheese into a sheet of mozzarella, forming the dumpling-like pouch known as burrata.