Buffalo Ricotta with Honey at Due Forni

“Save room for dessert” is all too often wasted on dry cheesecake and reheated molten lava cakes. This departure is a healthy scoop of creamy, sweet, imported Italian buffalo milk ricotta cheese. It’s whipped, chilled and served drizzled with locally sourced organic honey and sprinkled with toasted pistachio nuts. The final effect is both smooth and crunchy, sweet and savory and just a little sour, not unlike Greek yogurt. And just 300 calories! Enjoyed with an espresso, a partner in crime and two spoons, this is a dessert to share and discuss as you finish up a great Italian meal. $6.95, 3555 S. Town Center Dr., Suite 105, 586-6500, DueForni.com.

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David Myers

David Myers

By Max Jacobson

Thirty-seven-year-old David Myers of Comme Ça sports a permanent three-day beard and short ponytail, a look as terminally hip as his food. You’d never guess he has one restaurant and two pâtisseries called Sola in Tokyo, Pizzeria Ortica at South Coast Plaza in Orange County and Comme Ça in West Hollywood, but yes, he’s that busy. At present he’s focused on a project at the historic Equitable Building on L.A.’s Hollywood Boulevard and Vine Street, and he’s working to reopen postmodern Sona in Southern California toward the end of the year.



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