Locanda Verde's Torta di Miele is easily my favorite blueberry cake in town. It runs $4.50 for a small wedge and is rarely put out on the pastry display case in the restaurant. But they have it on the dine-in dessert menu (where it is served with ricotta crema and chamomile granita), and there always is a slice ready somewhere back in the kitchen. You just have to ask.
The top is soft, sticky and moist, a dark golden shade like burnt caramel. Blueberries, popping fat and juicy, are concentrated towards the middle tip of the cake—it's the single best bite, one that only a fool would share. Neither fluffy nor dense, the honey cake is soft and fragrant.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.