At Aroma Kitchen & Winebar on East 4th Street, the cinnamon raisin bread pudding with stracciatella gelato is killer. And so is the gianduja panna cotta, pictured above, accompanied by housemade nocciola gelato. The panna cotta—simple and clean, tasting purely of gianduja in the form of a rich cool cream. Beneath is the gelato, pressed out in a the shape of a flower; perhaps a bit cheesy to say, but it works beautifully in the complete picture. The two go hand-in-hand, with a handful of buttery shortbread, crumbled, to finish.