At Alto, the bombolonis were swell, piping hot with a tangy lemon custard literally exploding with each bite and the crust on the muscovado shortbread proved as addictive as the orange scented cheesecake itself. But the torrone? Unforgettable!
Picture this, a hazelnut cake base, just under a half-inch in height, more nutty than cakey—just perfect in my books. Then, a tall cylinder of Piemontese nougat semifreddo, ridiculously light and barely sweetened, a perfect pairing to the warm dark chocolate sauce poured tableside, slowly. Remember the childhood favorite, Magic Shell? Think along those lines, only this was about a bazillion times more delicious. Think Magic Crack.
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