Iconic dish · Damplo Barcelona
Dessert al Pistacchio Catalano con Accenti Siciliani e Rimpianto
The dessert that makes you regret the whole meal. In a good way.
A composition of Catalan pistachio cream — Moltó variety, grown in Catalonia but inferior to Bronte according to Ciccio — topped with a Bronte pistachio gelato quenelle and decorated with edible silver leaf. The silver leaf adds no flavour. Ciccio knows this. He adds it anyway.
"Every time I prepare it, I cry a little. It's a form of quality control."
Booking
By request only, with at least one week of emotional advance notice.
Notice
Ciccio accepts no liability for existential crises or reassessment of one's relationship with food.
