February is the month of sweetness, and we decided to celebrate it with a dessert that doesn’t play by the usual rules.
A white chocolate shell, elegant on the outside, hiding a creamy heart of wild berries and blue cheese, finished with a scoop of black truffle.
One bite and something happens: sweetness meets acidity, freshness meets character, and everything finds its balance.
So what exactly is "erborinato"? ????
Erborinato is the Italian term for blue-veined cheeses, like gorgonzola.
The word comes from the Milanese dialect term erborin, meaning parsley, a nod to the green-blue veins running through the cheese.
In our dessert, we use it with a light hand, adding creaminess and depth without ever overpowering the dish.
A few tasty fun facts ???? ????
- White chocolate is the perfect canvas for bold flavours, since it contains no bitter cocoa — only cocoa butter.
- Wild berries cleanse the palate, keeping every bite feeling new.
- Black truffle, as the finishing touch, surprises with its intense, enveloping notes. It’s a dessert that plays with you, invites you to keep tasting, and stays in your memory. Because sometimes real sweetness means knowing how to be daring, with elegance.